Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Effect of bacterial nanocellulose film containing sodium nitrite, and water extracts of sumac and black carrot on the shelf life of ground beef 115 126 121736 10.30466/fsp.2025.56371.1012 EN Zolaykha Shiravani Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies (AUSMT), Amol, Iran Mohieddin Kazemi Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran 0009-0000-8104-9292 Journal Article 2025 07 17 This study aimed to investigate the effects of active bacterial nanocellulose (BNC) films immersed in sodium nitrite (SN; 30, 60, and 120 ppm), sumac extract (SE; 10% w/v), and black carrot extract (BCE; 5% w/v) solutions on the microbial and chemical properties of ground beef. The addition of SN, SE and BCE to BNC films strengthened the matrix network and improved the mechanical properties of the films. The SN<sub>120</sub> treatment (BNC film immersed in 120 ppm SN solution) effectively improved the redness of the samples. The results also showed that the ground beef samples covered with BNC film immersed in SE<sub>10</sub>BCE<sub>5</sub>SN<sub>30</sub> had the lowest microbial load (more than 3.5 log<sub>10</sub> cycle reduction compared to the control) and the lowest oxidation rate (60% reduction compared to control). Consequently, considering the health concerns regarding nitrosamine compounds, the use of natural compounds such as SE and BCE in BNC films can reduce the amount of SN required in meat products. Beef Black carrot Edible film Nanocellulose Sodium nitrite Sumac https://fsp.urmia.ac.ir/article_121736_07051fc78254cef49aaa71b7f5ecd0f7.pdf