Design of sustainable starch-based packaging film from tea fiber waste with ultraviolet technology (UV-C) and investigation of possibilities of use in fresh meat packaging

In this study, it was aimed to design sustainable, environmentally friendly packaging materials from waste tea fiber by ultraviolet (UV-C) application, which is a green technology, and to examine the quality characteristics of fresh meat by packaging it with the developed sustainable films. For this purpose, the physical, mechanical and functional properties of the packaging materials were investigated by using UV-C application at different powers (8W and 11W) for a fixed time (60 min) and different ratios (10% and 15%) of waste tea fiber in the production of starch-based biopolymer films and their effects on the shelf life of fresh meat during storage (10 days at +4°C) were investigated. The addition of tea fiber to the starch-based films significantly increased the moisture content of the films (P<0.05). As the tea fiber concentration and UV-C power increased, a reduction in swelling ratio was observed (P<0.05). Color analysis revealed that tea fiber enhanced the red-green and yellow tones of the films, and this effect was more pronounced with high-dose UV-C application (11W) (P<0.05). Additionally, tea fiber and UV-C applications significantly reduced the films' water vapor permeability (P<0.05). The tensile strength of the films increased with tea fiber addition, and high-dose UV-C application (11W) further strengthened the films (P<0.05). Scanning Electron Microscope (SEM) images showed that higher tea fiber content led to a more homogeneous film structure with fewer pores and cracks. Cross-linking induced by UV-C application was confirmed by Fourier Transform Infrared Spectroscopy (FTIR), which showed reduced peak intensities and broader bands compared to the control group. Tea fiber and UV-C applications were also found to enhance the antioxidant activity of the films. Furthermore, the films exhibited antimicrobial effects against all tested microorganisms except Listeria monocytogenes ATCC 7644. For fresh beef samples packaged with the tea fiber-added, UV-C-treated starch-based films, significant effects were observed in maintaining quality during storage at +4°C for 10 days. In terms of color parameters, the control group showed rapid declines in L* and a* values, whereas 15% tea fiber addition and UV-C applications improved color stability. Lipid oxidation measurements indicated a rapid increase in TBARS values in the control group, while these values remained low in the Ç2UV1 and Ç2UV2 groups, suggesting effective oxidation prevention. Protein oxidation analysis showed that carbonyl levels were higher in the control group but remained low in the Ç2UV1 and Ç2UV2 groups. In terms of microbial load, the control group had the highest TAMB counts, while 15% tea fiber and 8W UV-C application (Ç2UV1) most effectively suppressed microbial growth. In conclusion, tea fiber addition and UV-C application improved the mechanical properties of starch-based films, offering a sustainable alternative to traditional plastic packaging. Using these films for meat packaging not only extended the meat's shelf life but also preserved its quality, highlighting their potential as sustainable packaging solutions. This innovative approach, combining tea fiber and UV-C applications, represents an effective alternative to reduce environmental impacts and food waste. It provides an eco-friendly and functional solution for the food packaging industry, contributing to sustainability goals.