Multifunctional aerogels from<i> Furcellaria</i><i> lumbricalis</i> residue for meat shelf-life extension: A bioactive and circular packaging approach

This study aimed to valorize Furcellaria lumbricalis residues through the development of bioactive aerogel pads for enhancing the shelf-life of red meat. Aerogels were fabricated using varying concentrations of the residues (1, 2, 3, and 5 wt %) using three different mild treatments, including ultraturrax homogenization (Ut), boilingassisted ultraturrax (BUt), and ultrasound-assisted ultraturrax (UUt). Biochemical analysis of F. lumbricalis residues contained high levels of furcellaran (30.49 %), protein (30.78 %), and cellulose (12.34 %). Moreover, they exhibited significant antioxidant potential with total phenolic content of 35.40 mg GAE/g, flavonoid content of 6.16 mg ECE/g, and radical scavenging activities of 38.09 mu mol TE/g (DPPH) and 17.42 mu mol TE/g (ABTS). Characterization data revealed that the UUt method yielded aerogels with the most intense XRD diffraction peaks and the highest structural integrity. Aerogels containing 5 wt% % residues exhibited the highest density (Ut5: 50.83 mg/cm3), water absorption capacity (BUt5: 2381.25 %), and oil absorption capacity (BUt5: 3372.50 %). FTIR spectra confirmed more pronounced functional group expression in UUt5 samples. For meat application, the UUt5 aerogel pad demonstrated superior preservation over 12 days at 4 degrees C. Compared to the control, aerogeltreated samples showed lower pH elevation (from 5.70 to 7.47 vs. 6.54 in control), reduced lipid oxidation (TBARS: AP12 = 0.57 mg MDA/kg vs. CP12 = 0.62 mg MDA/kg), and better retention of meat color (MbO2: AP12 = 27.61 %; MetMb: AP12 = 23.09 %). Overall, these findings confirm the multifunctionality of F. lumbricalis-based aerogels as absorbent and antioxidant-active pads for sustainable meat packaging.