ArticleScientific reports2025
Green synthesis of silver nanoparticles from pomegranate peel and their application in PVA-based nanofibers for coating minced meat.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Chitosan/Carboxymethyl cellulose edible coating loaded with aggregation-induced emission photosensitizers: A robust yet biocompatible antimicrobial film for Litchi preservation.Food chemistry: X · 2026Article
- Bio-Nanocomposites Obtained by Green Synthesis with Silver Nanoparticles from By-Products of Fruits, Berries and Vegetables: Structure, Functionality and Applications-A Review.Nanomaterials (Basel, Switzerland) · 2026Review
- In Vivo Wound Healing Activity Using Pomegranate Peel Derived - Silver Nanoparticle Hydrogel Pre-Exposed with 660 nm Red Light.Biological trace element research · 2026Article
- Green-Synthesized Silver Nanoparticles fromNanomaterials (Basel, Switzerland) · 2026Article
- Sustainable Lavender Extract-Mediated Synthesis of Silver Nanoparticles and Their Use in Fabricating Antibacterial Polymer Nanocomposites.Nanomaterials (Basel, Switzerland) · 2026Article
- Comprehensive Review of Silver Nanoparticles in Food Packaging Applications.International journal of molecular sciences · 2025Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
In 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.
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Registered trials
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