Université Paris-Saclay, Micalis Institute, INRAE, AgroParisTech, 78350 Jouy-en-Josas, France.
University of Belgrade - Institute for Multidisciplinary Research, 11030 Belgrade, Serbia.
Food Chem. 2022 Oct 1;390:133198. doi: 10.1016/j.foodchem.2022.133198. Epub 2022 May 10.
An emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, FeTiO nanoparticles were synthesized using a modified sol-gel method and evaluated as an enforcement of alginate food packaging film. Pure phase FeTiO nanoparticles had an average particle size of 44 nm and rhombohedral morphology. FeTiO nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of FeTiO nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. FeTiO nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation test on fresh fruit.
一种新兴的活性包装技术可以通过限制氧气转移和自由基的反应性来延长食品的保质期，这两者都会破坏食品的新鲜度。在这项工作中，使用改进的溶胶-凝胶法合成了 FeTiO 纳米粒子，并将其评估为海藻酸盐食品包装膜的增强剂。纯相 FeTiO 纳米粒子的平均粒径为 44nm，具有菱面体形态。FeTiO 纳米粒子不会对人结肠癌细胞造成细胞损伤，对一系列细菌菌株的生长也没有抑制作用，表明其具有良好的生物相容性。通过将 FeTiO 纳米粒子掺入海藻酸盐中，使用溶剂浇铸法获得的薄膜从薄膜到食品模拟物中没有铁或钛离子的迁移，再次表明它们作为包装材料的安全性。FeTiO 纳米粒子在使用 DPPḢ 测定法测定时也表现出很强的抗氧化效率，并在新鲜水果的保存试验中得到进一步证实。
