Viscusi Gianluca, Lamberti Elena, D'Amico Francesca, Tammaro Loredana, Gorrasi Giuliana
Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
Nanomaterials and Devices Laboratory (SSPT-PROMAS-NANO), ENEA-Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Piazzale E. Fermi, 1, 80055 Portici, NA, Italy.
Nanomaterials (Basel). 2022 Apr 8;12(8):1265. doi: 10.3390/nano12081265.
In the framework of designing a novel bio-coating for the preservation of fresh fruits, this paper reports the design, preparation, and characterization of novel bio-nanocomposites based on pectin loaded with grapefruit seed oil (GO), a natural compound with antimicrobial properties, encapsulated into halloysite nanotubes (HNTs). The vacuum-based methodology was used for the encapsulation of the oil into the hollow area of the nanotubes, obtaining nano-hybrids (HNT-GO) with oil concentrations equal to 20, 30, and 50 wt%. Physical properties (thermal, mechanical, barrier, optical) were analyzed. Thermal properties were not significantly (p < 0.05) affected by the filler, while an improvement in mechanical performance (increase in elastic modulus, stress at breaking, and deformation at breaking up to 200%, 48%, and 39%, respectively, compared to pure pectin film) and barrier properties (increase in water permeability up to 480% with respect to pure pectin film) was observed. A slight increase in opacity was detected without significantly compromising the transparency of the films. The release of linoleic acid, the main component of GO, was followed for 21 days and was correlated with the amount of the hybrid filler, demonstrating the possibility of tailoring the release kinetic of active molecules. In order to evaluate the effectiveness of the prepared bio-composites as an active coating, fresh strawberries were coated and compared to uncoated fruit. Qualitative results showed that the fabricated novel bio-coating efficiently extended the preservation of fresh fruit.
在设计用于保鲜新鲜水果的新型生物涂层的框架内，本文报道了基于负载葡萄柚籽油（GO）的果胶的新型生物纳米复合材料的设计、制备和表征。葡萄柚籽油是一种具有抗菌特性的天然化合物，被封装在埃洛石纳米管（HNTs）中。采用基于真空的方法将油封装到纳米管的中空区域，得到油浓度分别为20%、30%和50%（重量）的纳米杂化物（HNT-GO）。分析了其物理性能（热性能、机械性能、阻隔性能、光学性能）。热性能未受到填料的显著影响（p<0.05），但观察到机械性能有所改善（弹性模量、断裂应力和断裂变形分别比纯果胶膜提高了200%、48%和39%）以及阻隔性能有所提高（相对于纯果胶膜，水渗透率提高了480%）。检测到不透明度略有增加，但未显著影响薄膜的透明度。对GO的主要成分亚油酸的释放进行了21天的跟踪，并与杂化填料的量相关，证明了调整活性分子释放动力学的可能性。为了评估所制备的生物复合材料作为活性涂层的有效性，对新鲜草莓进行了涂层处理，并与未涂层的水果进行了比较。定性结果表明，所制备的新型生物涂层有效地延长了新鲜水果的保鲜期。
