Design and application of soy protein isolate films reinforced with Janus nanoparticles for active packaging of minced meat
- 1Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
- 2Materials Synthesis Laboratory, Carbon Tech Industrial Group, Carbon Tech, Urmia, Iran
Abstract
This study aimed to develop active soy protein isolate (SPI)-based packaging films incorporating Janus nanoparticles (JNPs) to improve the shelf life of minced meat. JNPs were synthesized using carboxymethyl cellulose and beeswax-based hydrophobic carbon dots and incorporated into SPI films at 0.03, 0.05, and 0.1% (w/w). Films were characterized for microstructure, antibacterial and antioxidant activities, mechanical properties, color, release pattern, and UV-blocking properties. FTIR and FESEM confirmed the homogeneous dispersion of JNPs. SPI-JNP0.1% films exhibited improved tensile strength (15.2 MPa vs. 9.6 MPa in SPI film) and elastic modulus (175.7 MPa vs. 112.5 MPa in SPI film), with slightly reduced elongation (31.4% vs. 36.5% in SPI film). Release studies showed that JNPs diffusion into food simulants was concentration-dependent. Antibacterial tests revealed superior inhibition of Listeria monocytogenes. When applied to beef, SPI-JNP films (0.1%) reduced total mesophilic and psychrotrophic counts by 4.4 and 4.2 log₁₀ CFU/g after 9 days at 7 °C. These results highlight the potential of JNPs as functional nanofillers in biodegradable food packaging.
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BibTeX
@article{razavi2026design,
title = {{Design and application of soy protein isolate films reinforced with Janus nanoparticles for active packaging of minced meat}},
author = {Roghayieh Razavi and Mehran Moradi and Hossein Tajik and Rahim Molaei},
journal = {Quality Assurance and Safety of Crops \& Foods},
year = {2026},
month = may,
doi = {10.15586/qas.v18i2.1634},
url = {https://doi.org/10.15586/qas.v18i2.1634},
note = {CC BY-NC},
}
RIS
TY - JOUR
TI - Design and application of soy protein isolate films reinforced with Janus nanoparticles for active packaging of minced meat
AU - Roghayieh Razavi
AU - Mehran Moradi
AU - Hossein Tajik
AU - Rahim Molaei
PY - 2026
DA - 2026/05/29
JO - Quality Assurance and Safety of Crops & Foods
DO - 10.15586/qas.v18i2.1634
UR - https://doi.org/10.15586/qas.v18i2.1634
AB - This study aimed to develop active soy protein isolate (SPI)-based packaging films incorporating Janus nanoparticles (JNPs) to improve the shelf life of minced meat. JNPs were synthesized using carboxymethyl cellulose and beeswax-based hydrophobic carbon dots and incorporated into SPI films at 0.03, 0.05, and 0.1% (w/w). Films were characterized for microstructure, antibacterial and antioxidant activities, mechanical properties, color, release pattern, and UV-blocking properties. FTIR and FESEM confirmed the homogeneous dispersion of JNPs. SPI-JNP0.1% films exhibited improved tensile strength (15.2 MPa vs. 9.6 MPa in SPI film) and elastic modulus (175.7 MPa vs. 112.5 MPa in SPI film), with slightly reduced elongation (31.4% vs. 36.5% in SPI film). Release studies showed that JNPs diffusion into food simulants was concentration-dependent. Antibacterial tests revealed superior inhibition of Listeria monocytogenes. When applied to beef, SPI-JNP films (0.1%) reduced total mesophilic and psychrotrophic counts by 4.4 and 4.2 log₁₀ CFU/g after 9 days at 7 °C. These results highlight the potential of JNPs as functional nanofillers in biodegradable food packaging.
SN - 1757-8361
SN - 1757-837X
ER -