一种使用工程化水纳米结构（EWNS）的集成电解-电喷雾-电离抗菌平台，用于食品安全应用。
An integrated electrolysis - electrospray - ionization antimicrobial platform using Engineered Water Nanostructures (EWNS) for food safety applications.
作者信息
Vaze Nachiket, Jiang Yi, Mena Lucas, Zhang Yipei, Bello Dhimiter, Leonard Stephen S, Morris Anna M, Eleftheriadou Mary, Pyrgiotakis Georgios, Demokritou Philip
机构信息
Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Harvard University, Boston, MA 02115, USA.
Pathology and Physiology Research Branch, Health Effects Laboratory Division, National Institute for Occupational Safety and Health (NIOSH), Morgantown, WV 26505, USA.
出版信息
Food Control. 2018 Mar;85:151-160. doi: 10.1016/j.foodcont.2017.09.034. Epub 2017 Sep 29.
Engineered water nanostructures (EWNS) synthesized utilizing electrospray and ionization of water, have been, recently, shown to be an effective, green, antimicrobial platform for surface and air disinfection, where reactive oxygen species (ROS), generated and encapsulated within the particles during synthesis, were found to be the main inactivation mechanism. Herein, the antimicrobial potency of the EWNS was further enhanced by integrating electrolysis, electrospray and ionization of de-ionized water in the EWNS synthesis process. Detailed physicochemical characterization of these enhanced EWNS (eEWNS) was performed using state-of-the-art analytical methods and has shown that, while both size and charge remain similar to the EWNS (mean diameter of 13 nm and charge of 13 electrons), they possess a three times higher ROS content. The increase of the ROS content as a result of the addition of the electrolysis step before electrospray and ionization led to an increased antimicrobial ability as verified by inactivation studies using stainless steel coupons. It was shown that a 45-minute exposure to eEWNS resulted in a 4-log reduction as opposed to a 1.9-log reduction when exposed to EWNS. In addition, the eEWNS were assessed for their potency to inactivate natural microbiota (total viable and yeast and mold counts), as well as, inoculated on the surface of fresh organic blackberries. The results showed a 97% (1.5-log) inactivation of the total viable count, a 99% (2-log) reduction in the yeast and mold count and a 2.5-log reduction of the inoculated after 45 minutes of exposure, without any visual changes to the fruit. This enhanced antimicrobial activity further underpins the EWNS platform as an effective, dry and chemical free approach suitable for a variety of food safety applications and could be ideal for delicate fresh produce that cannot withstand the classical, wet disinfection treatments.
利用水的电喷雾和电离合成的工程水纳米结构（EWNS），最近已被证明是一种用于表面和空气消毒的有效、绿色抗菌平台，在合成过程中产生并包裹在颗粒内的活性氧（ROS）被发现是主要的灭活机制。在此，通过在EWNS合成过程中整合去离子水的电解、电喷雾和电离，进一步提高了EWNS的抗菌效力。使用最先进的分析方法对这些增强型EWNS（eEWNS）进行了详细的物理化学表征，结果表明，虽然其尺寸和电荷与EWNS相似（平均直径为13 nm，电荷为13个电子），但其ROS含量高出三倍。在电喷雾和电离之前添加电解步骤导致ROS含量增加，从而提高了抗菌能力，这一点通过使用不锈钢试片的灭活研究得到了验证。结果表明，暴露于eEWNS 45分钟导致4个对数级的减少，而暴露于EWNS时则为1.9个对数级的减少。此外，还评估了eEWNS对天然微生物群（总活菌数以及酵母菌和霉菌数）的灭活效力，并将其接种在新鲜有机黑莓表面。结果显示，暴露45分钟后，总活菌数灭活97%（1.5个对数级），酵母菌和霉菌数减少99%（2个对数级），接种物减少2.5个对数级，且水果没有任何视觉变化。这种增强的抗菌活性进一步巩固了EWNS平台作为一种有效、干燥且无化学物质的方法，适用于各种食品安全应用，对于无法承受传统湿式消毒处理的娇嫩新鲜农产品可能是理想之选。
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