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Gan C, Wang J, Yuan Z, Cui M, Sun S, Alharbi M, Alasmari AF, Du W, Zhang X, Yang DP. Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation. Int J Biol Macromol 2024; 270:132233. [PMID: 38735617 DOI: 10.1016/j.ijbiomac.2024.132233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/25/2024] [Accepted: 05/06/2024] [Indexed: 05/14/2024]
Abstract
To reduce food-borne bacterial infection caused by food spoilage, developing highly efficient food packing film is still an urgent need for food preservation. Herein, microwave-assisted antibacterial nanocomposite films CaO2@PVP/EA/CMC-Na (CP/EC) were synthesized using waste eggshell as precursor, egg albumen (EA) and sodium carboxymethylcellulose (CMCNa) as matrix by casting method. The size of CaO2@PVP (CP) nanoparticles with monodisperse spherical structures was 100-240 nm. When microwave and CP nanoparticles (0.05 mg/mL) were treated for 5 min, the mortality of E. coli and S. aureus could reach >97 %. Under microwave irradiation (6 min), the bactericidal rate of 2.5 % CP/EC film against E. coli and S. aureus reached 98.6 % and 97.2 %, respectively. After adding CP nanoparticles, the highest tensile strength (TS) and elongation at break (EB) of CP/EC film reached 19.59 MPa and 583.43 %, respectively. At 18 °C, the proliferation of bacterial colonies on meat can be significantly inhibited by 2.5 % CP/EC film. Detailed characterization showed that the excellent meat preservation activity was due to the synergistic effect of dynamic effect generated by ROS and thermal effect of microwave. This study provides a promising approach for the packaging application of polysaccharide- and protein-based biomass nanocomposite antibacterial edible films.
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Affiliation(s)
- Chunmei Gan
- College of Life Science, Yantai University, Yantai 264006, PR China; Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Jing Wang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Zhenyu Yuan
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Malin Cui
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai 264025, PR China
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Abdullah F Alasmari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Wenxiao Du
- College of Life Science, Yantai University, Yantai 264006, PR China.
| | - Xiaoyan Zhang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China.
| | - Da-Peng Yang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China; School of Rehabilitation Science and Engineering, University of Health and Rehabilitation Sciences, Qingdao 266024, PR China.
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Gelatin/Cellulose Nanofiber-Based Functional Nanocomposite Film Incorporated with Zinc Oxide Nanoparticles. JOURNAL OF COMPOSITES SCIENCE 2022. [DOI: 10.3390/jcs6080223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
A novel bio-based nanocomposite film was developed using the combination of gelatine and cellulose nanofiber (CNF) as a polymer matrix and zinc oxide nanoparticles (ZnONP) as nanofillers. The nanocomposite film solution was developed using simple solution mixing and film prepared by the following casting methods. The fabricated nanocomposite film containing 2 wt% of ZnONP shows excellent UV-light barrier properties (>95%) and high transparency (>75%). The presence of ZnONP also improves the mechanical strength of the film by ~30% compared to pristine gelatin/CNF-based film, while the flexibility and rigidity of the nanocomposite film were also slightly improved. The addition of ZnONP slightly increased (~10%) the hydrophobicity while the water vapor barrier properties remain unaltered. The hydrodynamic properties of the bio-based film were also changed in the presence of ZnONP, moisture content and the swelling ratio slightly enhanced, whereas water solubility was decreased. Moreover, the integration of ZnONP introduced antibacterial activity toward foodborne pathogens. The fabricated bio-based nanocomposite film could be useful in active packaging applications.
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