One-Pot Fabrication of Chitosan/Poly(vinyl alcohol) Films with <i>Spondias Pinnata</i> Fruit Extract-Mediated Silver Nanoparticles for Meat Preservation

The need for green, simplified, and single-step synthesis process, rather than a multistep approach for nanocomposite films, has received much interest recently. Hence, the current work aims to develop a one-pot green fabrication method for chitosan (CS)/poly(vinyl alcohol) (PVA)/Ag nanocomposite (CPAg) films, using Spondias pinnata fruit pulp extract (SPFPE) as a silver ion reducing agent, with the CS/PVA matrix being used as both a capping and stabilizing agent. The generation of AgNPs within the CS/PVA matrix was confirmed by the dark brown color of the films and the UV–visible absorption peak at 443 nm. This was further corroborated by X–ray diffraction and SEM–EDS analyses. The CPAg nanocomposites had improved mechanical strength by 19.55% compared to the pure CS/PVA. The incorporation of AgNPs along with the SPFPE enhances the anti-UV radiation efficiency, surface hydrophobicity, and water vapor transmission rate, and the films undergo rapid biodegradation (>36%) in untreated soil. In addition, the overall migration limit of the CPAg nanocomposite film was found to be below the permitted limit of 10 mg·dm–2 against three food simulants. Nevertheless, CPAg nanocomposite films exhibited strong antioxidant activity against DPPH free radicals and had the potential to inhibit the growth of foodborne pathogens like B. cereus, E. coli, P. aeruginosa, S. aureus, and C. albicans. Further, the CPAg-2 film remarkably extended the shelf life of lamb meat up to 30 days when stored at 4 °C. Thus, the prepared nanocomposite films have fulfilled the prerequisite properties for potential packaging materials in the meat industry.