Hua Lu, Deng Jieying, Wang Zhaoming, Wang Ying, Chen Bo, Ma Yunhao, Li Xiaomin, Xu Baocai
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
Int J Biol Macromol. 2021 Dec 1;192:627-634. doi: 10.1016/j.ijbiomac.2021.09.197. Epub 2021 Oct 7.
The study aimed to obtain chitosan composite films with gratifying physical and functional properties. First, we developed a Pickering emulsion containing clove essential oil (CEO)-loaded nanoparticles with 1:2 (w/w) zein and sodium caseinate (NaCas). We found that in this ratio, the CEO-loaded zein-NaCas (C/ZN) nanoparticles had smaller particle size, proper polydispersity index (PDI) and zeta potential as well as higher encapsulation efficiency. Then, the acquired C/ZN nanoparticles were incorporated into chitosan film at three levels (0.2%, 0.4% and 0.6%), reducing the water vapor permeability to 4.62 × 10 g·s·m·Pa. Also, the tensile strength and break elongation of chitosan films were increased, reaching 38.67 MPa and 1.56%, respectively. The infrared spectroscopy verified that the intermolecular hydrogen bonds exist between chitosan and C/ZN nanoparticles. The chitosan composite films showed a controlled-release property of CEO in 96 h. Finally, the chitosan composite films showed the improved antibacterial property by creating larger inhibition zones against Escherichia coli (3.29 mm) and Staphylococcus aureus (6.15 mm). In general, we improved the water resistance, light blocking, mechanical strength, controlled-release and antibacterial properties of chitosan film with C/ZN nanoparticles. The current edible antibacterial films have great potential on applications for food preservation and food delivery system.
该研究旨在获得具有令人满意的物理和功能特性的壳聚糖复合膜。首先，我们制备了一种皮克林乳液，其中含有负载丁香精油（CEO）的纳米颗粒，其由玉米醇溶蛋白和酪蛋白酸钠（NaCas）以1:2（w/w）的比例组成。我们发现，在此比例下，负载CEO的玉米醇溶蛋白-酪蛋白酸钠（C/ZN）纳米颗粒具有更小的粒径、合适的多分散指数（PDI）和zeta电位以及更高的包封率。然后，将获得的C/ZN纳米颗粒以三个水平（0.2%、0.4%和0.6%）掺入壳聚糖膜中，使水蒸气透过率降低至4.62×10 g·s·m·Pa。此外，壳聚糖膜的拉伸强度和断裂伸长率均有所提高，分别达到38.67 MPa和1.56%。红外光谱证实壳聚糖与C/ZN纳米颗粒之间存在分子间氢键。壳聚糖复合膜在96小时内显示出CEO的控释特性。最后，壳聚糖复合膜通过对大肠杆菌（3.29 mm）和金黄色葡萄球菌（6.15 mm）产生更大的抑菌圈，表现出改善的抗菌性能。总体而言，我们用C/ZN纳米颗粒改善了壳聚糖膜的耐水性、遮光性、机械强度、控释和抗菌性能。当前的可食用抗菌膜在食品保鲜和食品递送系统的应用方面具有巨大潜力。
