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创新型抗菌壳聚糖/氧化锌/银纳米颗粒/香茅精油纳米复合材料——葡萄的潜在涂层

Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite-Potential Coating for Grapes.

作者信息

Motelica Ludmila, Ficai Denisa, Ficai Anton, Truşcă Roxana-Doina, Ilie Cornelia-Ioana, Oprea Ovidiu-Cristian, Andronescu Ecaterina

机构信息

Faculty of Applied Chemistry and Material Science, University POLITEHNICA of Bucharest, Spl. Independentei 313, 060042 Bucharest, Romania.

Section of Chemical Sciences, Academy of Romanian Scientists, Ilfov st. 3, 050045 Bucharest, Romania.

出版信息

Foods. 2020 Dec 4;9(12):1801. doi: 10.3390/foods9121801.

DOI:10.3390/foods9121801
PMID:33291604
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7761909/
Abstract

New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a wider spectrum of spoilage agents or a lower required quantity of antimicrobials. In the present work, we obtained a biodegradable antimicrobial film that can be used as packaging material for food. Films based on chitosan as biodegradable polymer, with ZnO and Ag nanoparticles as filler/antimicrobial agents were fabricated by a casting method. The nanoparticles were loaded with citronella essential oil (CEO) in order to enhance the antimicrobial activity of the nanocomposite films. The tests made on Gram-positive, Gram-negative, and fungal strains indicated a broad-spectrum antimicrobial activity, with inhibition diameters of over 30 mm for bacterial strains and over 20 mm for fungal strains. The synergic effect was evidenced by comparing the antimicrobial results with chitosan/ZnO/CEO or chitosan/Ag/CEO simple films. According to the literature and our preliminary studies, these formulations are suitable as coating for fruits. The obtained nanocomposite films presented lower water vapor permeability values when compared with the chitosan control film. The samples were characterized by SEM, fluorescence and UV-Vis spectroscopy, FTIR spectroscopy and microscopy, and thermal analysis.

摘要

基于生物聚合物的新型包装材料因其诸多优点，如生物可降解性或可再生资源的存在而受到越来越多的关注。在同一包装中组合更多的抗菌剂可产生协同效应，从而对更广泛的腐败菌具有更好的抗菌活性，或者降低所需的抗菌剂数量。在本工作中，我们制备了一种可作为食品包装材料的可生物降解抗菌薄膜。通过流延法制备了以壳聚糖为可生物降解聚合物、以ZnO和Ag纳米粒子为填料/抗菌剂的薄膜。纳米粒子负载了香茅精油（CEO），以增强纳米复合薄膜的抗菌活性。对革兰氏阳性菌、革兰氏阴性菌和真菌菌株进行的测试表明其具有广谱抗菌活性，对细菌菌株的抑菌直径超过30 mm，对真菌菌株的抑菌直径超过20 mm。通过将壳聚糖/ZnO/CEO或壳聚糖/Ag/CEO简单薄膜的抗菌结果进行比较，证明了协同效应。根据文献和我们的初步研究，这些配方适合作为水果涂层。与壳聚糖对照薄膜相比，所得纳米复合薄膜的水蒸气透过率值更低。通过扫描电子显微镜（SEM）、荧光和紫外-可见光谱、傅里叶变换红外光谱（FTIR）和显微镜以及热分析对样品进行了表征。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/7853806c59fe/foods-09-01801-g018.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/319970c53017/foods-09-01801-g001.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/4835e3a29f47/foods-09-01801-g005.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/ab3b462c8cdc/foods-09-01801-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/77305c8651b0/foods-09-01801-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/2f83eca06698/foods-09-01801-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/c86f466c23bd/foods-09-01801-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/dcade88b8253/foods-09-01801-g011a.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/4c526a82b01c/foods-09-01801-g013a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/9599ab056f6d/foods-09-01801-g014.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/64f91be683b8/foods-09-01801-g015.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/68ea96b5c671/foods-09-01801-g016.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/32f7caca31fe/foods-09-01801-g017.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/7853806c59fe/foods-09-01801-g018.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/319970c53017/foods-09-01801-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/f34eb017b872/foods-09-01801-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/90fe0e34d543/foods-09-01801-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/ca0f0cae0f42/foods-09-01801-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/4835e3a29f47/foods-09-01801-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/c884538b7f48/foods-09-01801-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/ab3b462c8cdc/foods-09-01801-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/77305c8651b0/foods-09-01801-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/2f83eca06698/foods-09-01801-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/c86f466c23bd/foods-09-01801-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/dcade88b8253/foods-09-01801-g011a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/67a8cf0997d8/foods-09-01801-g012a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/4c526a82b01c/foods-09-01801-g013a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/9599ab056f6d/foods-09-01801-g014.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/64f91be683b8/foods-09-01801-g015.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/68ea96b5c671/foods-09-01801-g016.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/32f7caca31fe/foods-09-01801-g017.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/eefa/7761909/7853806c59fe/foods-09-01801-g018.jpg

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