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<p>To date, no available studies have reported the incorporating either free hibiscus extract or its microcapsules into pure polyvinyl alcohol (PVA) films for meat packaging applications. Therefore, this study aimed to preserve the aqueous crude extract of hibiscus flowers through a spray-drying encapsulation method. Fourier transform infrared (FTIR), scanning electron microscope (SEM), Zetasizer, and thermogravimetric analysis (TGA) confirmed the successful formation of well-assembled capsules. Different concentrations of the microcapsules produced were subsequently incorporated into a pure PVA matrix. The obtained neat PVA and its freestanding composite films were characterized using FTIR, SEM, TGA, mechanical testing, water contact angle measurements, and permeability. Significant changes in the physicochemical and biological properties of PVA films were observed and intensively investigated. The results emphasized the superiority of composite PVA films containing microcapsules compared to free form. Particularly, compared with films containing free extract, PVA films incorporated with the micro-encapsulated hibiscus extract were evaluated as a packaging material for real meat samples. The results showed a substantial antioxidant activity along with prolonged antibacterial activity, evidenced by a decline in the bacterial growth with almost a pH plateau during refrigerated storage (4&#xa0;°C) for up to 10 days. These findings suggest that the stability of active ingredients can be improved through microencapsulation and strongly support the sustained release mechanism, which extended their biocidal effect over the storage time. It can be claimed that this approach effectively maintained the preservative efficacy of the extract’s bioactive components, extending the shelf life of meat samples more efficiently than the free form. This highlights that the addition of microencapsulated extracts into biopolymers can enhance the applicability and workability of natural extracts for use as active packaging materials, overcoming the limited performance of the common traditional films incorporating free extracts. </p>

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Development of PVA films containing microencapsulated hibiscus extract for meat preservation: evaluation of antimicrobial, antioxidant, and physicochemical properties

  • 期刊论文

  • 发表日期：

    2025年12月5日

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  • Ahmed Fathy Mostafa Ghanem,
  • Marwa I. Wahba,
  • Asmaa Negm El-Dein,
  • Mohamed Abdelaziz El-Raey,
  • Ghada El-sayed Ahmed Awad

摘要

To date, no available studies have reported the incorporating either free hibiscus extract or its microcapsules into pure polyvinyl alcohol (PVA) films for meat packaging applications. Therefore, this study aimed to preserve the aqueous crude extract of hibiscus flowers through a spray-drying encapsulation method. Fourier transform infrared (FTIR), scanning electron microscope (SEM), Zetasizer, and thermogravimetric analysis (TGA) confirmed the successful formation of well-assembled capsules. Different concentrations of the microcapsules produced were subsequently incorporated into a pure PVA matrix. The obtained neat PVA and its freestanding composite films were characterized using FTIR, SEM, TGA, mechanical testing, water contact angle measurements, and permeability. Significant changes in the physicochemical and biological properties of PVA films were observed and intensively investigated. The results emphasized the superiority of composite PVA films containing microcapsules compared to free form. Particularly, compared with films containing free extract, PVA films incorporated with the micro-encapsulated hibiscus extract were evaluated as a packaging material for real meat samples. The results showed a substantial antioxidant activity along with prolonged antibacterial activity, evidenced by a decline in the bacterial growth with almost a pH plateau during refrigerated storage (4 °C) for up to 10 days. These findings suggest that the stability of active ingredients can be improved through microencapsulation and strongly support the sustained release mechanism, which extended their biocidal effect over the storage time. It can be claimed that this approach effectively maintained the preservative efficacy of the extract’s bioactive components, extending the shelf life of meat samples more efficiently than the free form. This highlights that the addition of microencapsulated extracts into biopolymers can enhance the applicability and workability of natural extracts for use as active packaging materials, overcoming the limited performance of the common traditional films incorporating free extracts.