Green synthesis of silver nanoparticles from pomegranate peel and their application in PVA-based nanofibers for coating minced meat

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dc.authorid0000-0002-2847-297X
dc.authorid0000-0002-2786-3944
dc.authorid0000-0002-2216-9128
dc.contributor.authorSarı Gençağ, Burcu
dc.contributor.authorKahraman, Kevser
dc.contributor.authorEkici, Lütfiye
dc.date.accessioned2025-07-25T13:44:23Z
dc.date.available2025-07-25T13:44:23Z
dc.date.issued2025
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractIn this study, silver nanoparticles (AgNPs) were synthesized via a green method from pomegranate peel extract and incorporated into polyvinyl alcohol (PVA) to produce AgPVA nanofibers through electrospinning. Nanofibers containing different silver concentrations (0.5, 1, and 1.5% Ag) were used as coating materials to coat minced meat, and their effects on various quality parameters during storage at 4 °C were evaluated. FTIR, XRD, SEM, and antibacterial analyses were conducted for the characterization of AgNPs and AgPVA nanofibers. To assess the quality characteristics of the minced meat during storage, pH, color, peroxide, TBARS, and microbiological analyses were performed. The results indicated that silver concentrations up to 1% could delay oxidation in minced meat and help preserve its quality. Compared with the other samples, the samples coated with 0.5% AgPVA (A1) and 1.0% AgPVA (A2) nanofibers exhibited a significant antimicrobial effect at the 6-day storage point (p < 0.05). The migration of AgNPs into minced meat was monitored during storage, and all migration values remained below the European food safety authority (EFSA) safety limit of 0.05 mg/kg, demonstrating the safety of the coatings. These findings suggest that AgPVA nanofibers synthesized via a green method could be a promising approach for extending the shelf life of perishable foods by reducing spoilage.
dc.description.sponsorshipErciyes University Scientific Research Projects Unit
dc.identifier.citationSari Gencag, B., Kahraman, K., & Ekici, L. (2025). Green synthesis of silver nanoparticles from pomegranate peel and their application in PVA-based nanofibers for coating minced meat. Scientific Reports, 15(1), 17083.
dc.identifier.doidoi.org/10.1038/s41598-025-95349-4
dc.identifier.endpage17
dc.identifier.issue1
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://www.nature.com/articles/s41598-025-95349-4
dc.identifier.urihttps://hdl.handle.net/20.500.12695/3681
dc.identifier.volume15
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.institutionauthorSarı Gençağ, Burcu
dc.institutionauthorid0000-0002-2847-297X
dc.language.isoen
dc.publisherSpringer Nature
dc.relation.ispartofScientific Reports
dc.relation.publicationcategoryMakale - Uluslararası - Editör Denetimli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleGreen synthesis of silver nanoparticles from pomegranate peel and their application in PVA-based nanofibers for coating minced meat
dc.typeArticle

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