Ab Rashid Syarifah, Rosli Nur Suhaili Mohamad, Hway Teo Siew, Yenn Tong Woei, Ring Leong Chean, Md Yusof Fahmi Asyadi, Wen-Nee Tan
Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Engineering Technology, Lot 1988 Kawasan Perindustrian Bandar Vendor, Taboh Naning, 78000 Alor Gajah, Melaka, Malaysia.
Chemistry Section, School of Distance Education, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia.
Trop Life Sci Res. 2022 Mar;33(1):143-161. doi: 10.21315/tlsr2022.33.1.9. Epub 2022 Mar 31.
Food preservatives are commonly used to guarantee the safety and quality of food. Naturally-derived preservatives are preferred by the consumers as chemical preservatives are associated with adverse side effects. The application of naringenin as a food preservative is restricted due to its high volatility, albeit known for its good efficacy in inhibiting microbial growth on food. Thus, this study aimed to synthesis and characterise naringenin-grafted PVA (Na/PVA) nanoparticles as potential meat preservative. The nano-size of naringenin was characterised by transmission electron microscopy. Finally, the antibacterial efficiency of Na/PVA nanoparticles substance was evaluated on disc diffusion assay, broth microdilution assay and using fresh beef as food model. The naringenin nanoparticles appeared in globule and smooth structure, with an average size of less than 200 nm. In total, 11.08% of naringenin nanoparticles was successfully encapsulated into PVA nanoparticles. Based on Fourier transform infrared spectra, naringenin was successfully encapsulated into PVA nanoparticles. The release of naringenin from Na/PVA nanoparticles was slow and gradual, with an initial burst release effect observed. The property was ideal for application in food model. It gained a plateau at 48 h. The Na/PVA nanoparticles depicted its antibacterial efficiency on all the test foodborne bacteria, except . It was represented by the presence of inhibition zones, which were ranged from 10 mm to 14 mm. The activity was concentration-dependent, and a higher concentration of nanoparticles was needed to kill the test bacteria. The meat coated with Na/PVA nanoparticles displayed a 100% reduction in bacterial load, where no bacterial growth was detected at the sample throughout the incubation period. The coating of nanoparticles also improved the organoleptic property of fresh beef, by maintain the meat colour. The developed nanoparticles can be potentially used nano-preservative to maintain the microbiological quality of fresh beef.
食品防腐剂常用于保证食品的安全性和质量。由于化学防腐剂存在不良副作用，天然来源的防腐剂更受消费者青睐。尽管柚皮苷在抑制食品微生物生长方面具有良好效果，但因其挥发性高，作为食品防腐剂的应用受到限制。因此，本研究旨在合成并表征柚皮苷接枝聚乙烯醇（Na/PVA）纳米颗粒作为潜在的肉类防腐剂。通过透射电子显微镜对柚皮苷的纳米尺寸进行了表征。最后，在纸片扩散法、肉汤微量稀释法以及以新鲜牛肉为食品模型的实验中评估了Na/PVA纳米颗粒物质的抗菌效率。柚皮苷纳米颗粒呈球状且结构光滑，平均尺寸小于200nm。总共11.08%的柚皮苷纳米颗粒成功包封在聚乙烯醇纳米颗粒中。基于傅里叶变换红外光谱，柚皮苷成功包封在聚乙烯醇纳米颗粒中。柚皮苷从Na/PVA纳米颗粒中的释放缓慢且逐渐进行，观察到初始的突释效应。该特性对于在食品模型中的应用是理想的。在48小时时达到平稳状态。Na/PVA纳米颗粒对所有测试的食源细菌均表现出抗菌效率，但[此处原文缺失某种细菌名称]除外。表现为存在抑制圈，抑制圈范围为10毫米至14毫米。其活性呈浓度依赖性，需要更高浓度的纳米颗粒来杀灭测试细菌。涂有Na/PVA纳米颗粒的肉类细菌载量降低了100%，在整个培养期内样品中均未检测到细菌生长。纳米颗粒涂层还通过维持肉的颜色改善了新鲜牛肉的感官特性。所开发的纳米颗粒可潜在地用作纳米防腐剂以维持新鲜牛肉的微生物质量。
