Molecular interaction and synergistic effects of silver nanoparticles capped by thesinic acid in sodium alginate films: Toward active preservation and intelligent freshness monitoring.

Authors

Miao Chen, Panyao Ruan, Sinuo Wu, Shanshan Li, Changjun Xin, Dongmeng Zhang, Zhihan Wang, Yongsheng Wang, Xiao Liu

Published in

Food chemistry: X. Volume 38. Pages 104280. Epub Aug 03, 2026.

Abstract

This study reported a multifunctional sodium alginate (SA) film enhanced with silver nanoparticles (AgNPs) for pork preservation and freshness monitoring. Spectroscopic analyses confirmed that thesinic acid (CBDA-11) served as a dual bio-reductant and capping ligand, facilitating the green synthesis of stable AgNPs. Those nanoparticles established a dense cross-linked network with the SA matrix, achieving an extraordinary tensile strength of 101 MPa while enhancing water vapor barriers and UV-vis shielding (>99.86% at 200-280 nm). The films exhibited potent antibacterial efficacy and robust antioxidant activity (84.54% ABTS scavenging). In practical applications, SA-CBDA-11-Ag films effectively retarded myoglobin oxidation, delayed protein degradation, and significantly inhibited volatile basic nitrogen accumulation and microbial proliferation, extending pork shelf life to 8 days. Furthermore, the film functioned as a colorimetric sensor, showing a pH-dependent visual transition for freshness monitoring. This work highlighted the potential of AgNPs-based films as advanced active-intelligent systems for sustainable food preservation.

PMID:
42602985
Bibliographic data and abstract were imported from PubMed on 15 Aug 2026.

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