Synthesis of novel metal-containing inorganic coordination polymers with benzoylthiourea functional group and their effects on some physicochemical, microbiological properties and shelf life of beef meat as packaging material

In this study, new poly(4-vinyl N-furfuryl-N-benzoylthiourea) (P4VBT1) polymer and three new metal complexes;P4VBT1-Cu(II), P4VBT1-Ag(I), P4VBT1-Zn(II) were obtained and their structures were characterized by 1HNMR, 13CNMR, FT-IR and LC-MS, SEM-EDX, GPC. The molecular weight of P4VBT1 polymer was found to be Mn=674kDA and molecular weight distribution (PDI) was around 2.0. The total pore volume and surface area of P4VBT1 polymer was measured by using the BET techniques. Thermal properties of P4VBT1 were determined by TG/DTG and DSC thermal analysis methods. Thin films of P4VBT1 polymer and its P4VBT1-Ag(I) complex were obtained and their packaging properties were examined in the packaging of beef. Physicochemical and microbiological analyses of beef, which was packaged using a P4VBT1 polymer and P4VBT1-Ag(I) complex, were carried out on the 1st, 5th, 10th, and 14th days throughout the storage period. Additionally, DPPH activity of these compounds was determined. No statistical difference was found between the moisture contents of beef packaged with synthesized materials during the storage period. At the end of the storage period, the increase in pH and peroxide values of beef packaged with synthesized materials was less compared to the control samples. The antibacterial efficacy of the P4VBT1 and its silver complex began to decrease as the storage period progressed. In comparison to the control material used for packaging, there was a noticeable delay in the microbial growth of TMAB, TPAB, coliform bacteria, and Escherichia coli in beef that was packaged using the P4VBT1 and its silver complex.