A new generation ofsmart food packaging : A combination of releasing anti-microbial and generation carbon dioxide inmeat packaging

Abstract: Abstract Food sustainability depends significantly on packaging since it helps maintainfood safe and fresh throughout its shelf life, resulting in the least amount ofwaste and the least negative environmental impact. The main objective of thisstudy is to determine the adsorbed and released amount of antimicrobial agents(benzoic acid and thymol) on modified calcium carbonate (MCC) by investigating adsorption isotherm at 25°C and desorption kinetics at both 22°C and5°C of anti-microbial to identify potential solutions to enhance the long-termsustainability of fresh products such as meat. These agents were incorporatedinto specialized food pads to mitigate bacterial growth in food packaging instead of being directly added to the food. Additionally, the study aimed to determine the amount of carbon dioxide generated when MCC, used as an adsorbent in combination with citric acid, comes into contact with the meat liquid,as this has an impact on the growth of aerobic microorganisms.The findings revealed that MCC adsorbed 44% and 55% of the initial quantities of benzoic acid (BA) and thymol, respectively. Furthermore, after 12 seconds from an initial adsorption amount of 19 mg/g, the maximum amount ofthymol released from MCC was measured at 0.120 mg/ml (approximately0.126%). Similarly, for an initial adsorption amount of 15 mg/g, the quantityof BA released was found to be 0.080 mg/ml (approximately 0.106%). TheUV-spectrophotometer was utilized to determine the amounts of adsorbed anddesorbed anti-microbial agents, while Checkmate 3 was used to assess the release of carbon dioxide.Significantly, the utilization of food pads demonstrated a significant enhancement in the release of carbon dioxide. Interestingly, the presence of anti-microbial agents did not have any influence on the generation of carbon dioxide.This research provides valuable insights into the potential application of foodpads and MCC as effective strategies for preserving fresh meat products bycontrolling microbial activity and promoting sustainability.