明胶稳定的氧化铜纳米粒子的合成及其在食品包装应用中的潜在用途。
Synthesis of CuO nanoparticles stabilized with gelatin for potential use in food packaging applications.
机构信息
North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia.
Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315, Straubing, Germany.
出版信息
Sci Rep. 2022 Jul 27;12(1):12843. doi: 10.1038/s41598-022-16878-w.
In the present study, a method for the synthesis of gelatin-stabilized copper oxide nanoparticles was developed. Synthesis was carried out by direct chemical precipitation. Copper sulfate, chloride, and acetate were used as precursors for the copper oxide synthesis. Gelatin was used as a stabilizer. It was found that the formation of monophase copper oxide II only occurred when copper acetate was used as a precursor. Our results showed that particles of the smallest diameter are formed in an aqueous medium (18 ± 6 nm), and those of th largest diameter-in an isobutanol medium (370 ± 131 nm). According to the photon correlation spectroscopy data, copper oxide nanoparticles synthesized in an aqueous medium were highly stable and had a monomodal size distribution with an average hydrodynamic radius of 61 nm. The study of the pH effect on the colloidal stability of copper oxide nanoparticles showed that the sample was stable in the pH range of 6.8 to 11.98. A possible mechanism for the pH influence on the stability of copper oxide nanoparticles is described. The effect of the ionic strength of the solution on the stability of the CuO nanoparticles sol was also studied, and the results showed that Ca ions had the greatest effect on the sample stability. IR spectroscopy showed that the interaction of CuO nanoparticles with gelatin occurred through the hydroxyl group. It was found that CuO nanoparticles stabilized with gelatin have a fungicidal activity at concentration equivalent 2.5 · 10 mol/L and as a material for food nanopackaging can provide an increase in the shelf life of products on the example of strawberries and tomatoes. We investigated the possibility of using methylcellulose films modified with CuO nanoparticles for packaging and storage of hard cheese "Holland". The distribution of CuO nanoparticles in the methylcellulose film was uniform. We found that methylcellulose films modified with CuO nanoparticles inhibited the growth and development of QMAFAM, coliforms, yeast and mold in experimental cheese sa mples. Our research has shown that during the cheese storage in thermostat at 35 ± 1 °C for 7 days, CuO nanoparticles migrated to the product from the film. Nevertheless, it is worth noting that the maximum change in the concentration of copper in the experimental samples was only 0.12 µg/mg, which is not a toxic concentration. In general, the small value of migration of CuO nanoparticles confirms the high stability of the developed preparation. Our results indicated that the CuO nanoparticles stabilized with gelatin have a high potential for use in food packaging - both as an independent nanofilm and as part of other packaging materials.
在本研究中，开发了一种使用明胶稳定氧化铜纳米粒子的合成方法。该合成通过直接化学沉淀法进行。硫酸铜、氯化物和醋酸盐被用作氧化铜合成的前体，明胶被用作稳定剂。结果表明，仅当使用醋酸铜作为前体时，才能形成单相氧化铜 II。我们的结果表明，在水溶液中形成的粒子直径最小（18±6nm），而在异丁醇介质中形成的粒子直径最大（370±131nm）。根据光子相关光谱数据，在水溶液中合成的氧化铜纳米粒子高度稳定，具有单模态尺寸分布，平均水动力半径为 61nm。研究了 pH 值对氧化铜纳米粒子胶体稳定性的影响，结果表明，该样品在 pH 值为 6.8 至 11.98 的范围内稳定。描述了 pH 值对氧化铜纳米粒子稳定性影响的可能机制。还研究了溶液离子强度对 CuO 纳米粒子溶胶稳定性的影响，结果表明 Ca 离子对样品稳定性的影响最大。IR 光谱表明，CuO 纳米粒子与明胶的相互作用是通过羟基发生的。结果表明，在浓度相当于 2.5·10-5mol/L 的情况下，用明胶稳定的 CuO 纳米粒子具有杀菌活性，并且作为食品纳米包装材料可以在草莓和番茄的例子中提高产品的保质期。我们研究了用氧化铜纳米粒子改性的甲基纤维素膜用于包装和储存硬质奶酪“荷兰”的可能性。CuO 纳米粒子在甲基纤维素膜中的分布均匀。我们发现，用 CuO 纳米粒子改性的甲基纤维素膜抑制了实验奶酪样品中 QMAFAM、大肠菌群、酵母和霉菌的生长和发育。我们的研究表明，在 35±1°C 的恒温下储存奶酪 7 天期间，CuO 纳米粒子从薄膜迁移到产品中。然而，值得注意的是，实验样品中铜浓度的最大变化仅为 0.12μg/mg，这不是有毒浓度。总的来说，CuO 纳米粒子迁移量小证实了所开发制剂的高稳定性。我们的结果表明，用明胶稳定的 CuO 纳米粒子具有很高的用于食品包装的潜力-无论是作为独立的纳米薄膜还是作为其他包装材料的一部分。
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