Fuente: PubMed "meat" ACS Omega. 2025 Nov 24;10(48):58688-58698. doi: 10.1021/acsomega.5c06803. eCollection 2025 Dec 9.ABSTRACTActive packaging is an innovative solution to preserve sensory characteristics and prolong the shelf life of meat products. In this study, films based on mixtures of poly-(vinyl alcohol) (PVA) and carboxymethylcellulose (CMC) were prepared and incorporated with sodium nitrite at concentrations of 0, 50, 100, and 500 ppm. The films were characterized in terms of their physical, optical, mechanical, and thermal properties, and evaluated for their active performance in pork. The incorporation of nitrite did not affect the physical characteristics of the films, which had an average thickness of 0.12 mm, good transparency, and total solubility in water. Water vapor permeability (WVP) ranged from 3.20 × 10-5 to 4.05 × 10-5 P(g/m·d·Pa). The films demonstrated good strength and flexibility, with an average elongation of 179% and a modulus of elasticity between 38 and 44 MPa. FTIR analysis did not reveal any bands attributable to nitrite. In storage tests with pork, nitrite migration to the product was observed; however, there was no consistent inhibition of lipid oxidation, with TBARS values ranging from 0.57 to 2.54 mg MDA/kg. Taken together, the results indicate that PVA/CMC blends have potential as active films for meat applications, offering good mechanical properties and nitrite release capacity. However, optimizations are needed to improve the moisture barrier and antioxidant efficacy in the product.PMID:41502750 | PMC:PMC12771249 | DOI:10.1021/acsomega.5c06803