Silica nanoparticles loaded with caffeic acid to optimize the performance of cassava starch/sodium carboxymethyl cellulose film for meat packaging.

Cassava starch/sodium carboxymethyl cellulose (CC) was used as the substrate to create a multipurpose food packaging film, and caffeic acid@silica nanoparticles (C@SNPs) was added. The encapsulation rate of caffeic acid in C@SNPs was 84.7 ± 0.97 %. According to SEM pictures, the nanoparticles were evenly dispersed throughout the film and exhibited good compatibility with the other polymers. C@SNPs was added, which enhanced the physical characteristics of film and decreased its water solubility. The best mechanical and oxygen barrier qualities among them are found in the C@SCC film, whose tensile strength rises from 7.17 MPa to 15.44 MPa. The C@SCC film has scavenging rates of 95.43 % and 84.67 % against ABTS and DPPH free radicals, respectively, and CA can be released continuously in various food systems. In addition, the antibacterial rate of E. coli O157:H7 and S. aureus of C@SCC film in meat was 99.9 %, and it can effectively delay lipid oxidation and pH rise. In conclusion,C@SCC film is a new type of antibacterial and antioxidant food packaging material.