Multi-component chitosan-pectin films reinforced with <i>Padina pavonica</i> nanocellulose and <i>Thymus algeriensis</i> essential oil for red meat shelf-life enhancement.

ABSTRACT: Perishable foods, including fresh meat, are particularly susceptible to microbial spoilage, lipid oxidation, and progressive quality degradation during storage. Conventional plastic packaging provides physical protection but lacks active functions to delay these processes, while also raising environmental concerns. Therefore, the objective of this study was to develop and evaluate chitosan-pectin biocomposite films incorporated with Padina pavonica nanocellulose (NC) and Thymus algeriensis essential oil (TEO) as sustainable active packaging components. Structural analyses (FTIR, XRD, SEM, profilometry) confirmed distinct modifications, with NC promoting chain alignment and crystallinity, while TEO introduced hydrophobic domains but showed partial phase separation. Their combi

SUBMITTER: Chenah M 

PROVIDER: S-EPMC12830248 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature