Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation.

Bacterial cellulose (BC) was used as a reinforcing agent, citric acid (CA) as a cross-linking agent, and CMC@AgNPs as antibacterial nanomaterials, in which CMC@AgNPs were reduced from AgNO 3 in situ by carboxymethyl cellulose (CMC) as a reducing agent and stabilizer to fight microbial corruption. Its potential application in packaging fresh meat has been investigated. Results showed that the antibacterial CMC@AgNPs/BC/CA aerogels with excellent structural integrity and outstanding water absorption were developed by adding 0.3% BC and 0.25% CA. The CMC@AgNPs/BC/CA aerogel significantly reduced the color change and the total viable bacterial counts (TVC) in fresh meat after 7 days of refrigerated storage. The results indicated that CMC@AgNPs/BC/CA aerogels can effectively extend the shelf life of fresh meat, and can be used for meat packaging as a biologically active absorption pad. [Display omitted] • Preparation of an antibacterial aerogel decorated with silver nanoparticles (AgNPs). • Carboxymethyl cellulose (CMC) were used to prepare CMC@AgNPs in situ. • Bacterial cellulose (BC) was used to strengthen the CMC@AgNPs/BC/CA aerogels. • The citric acid (CA) was used as non-toxic cross-linking agent. • The aerogels had high bacteriostatic effect and had good preservation for fresh beef. [ABSTRACT FROM AUTHOR]