Hubei Key Lab of Plasma Chemistry and Advanced Materials, Wuhan Institute of Technology, Wuhan 430205, China.
Int J Mol Sci. 2022 Aug 17;23(16):9227. doi: 10.3390/ijms23169227.
To reduce the application of synthetic additives in the field of food preservation, this study utilized carvacrol as an antibacterial agent, and zein and sodium caseinate as carriers, to prepare composite nanoparticles loaded with carvacrol by the pH-driven method. The composite nanoparticles of zein/sodium caseinate had an excellent encapsulation efficiency (77.9682.19%) for carvacrol, and it had remarkable redispersibility. The results of Fourier transform infrared spectroscopy showed that the formation of the composite nanoparticles mainly depended on the hydrogen bond and the hydrophobic zone force, and thermal gravimetric analysis showed that carvacrol was loaded successfully into nanoparticles, and loading efficiency reached 24.9%. Scanning electron microscopy showed that the composite nanoparticles were spherical, with a particle size range of 50200 nm, and through the free radical scavenging method and the plate counting method to confirm the particle has stronger antioxidant and antibacterial properties, and with the composite nanoparticles with poly (vinyl alcohol) film applied to the preservation of banana together, it was found that PVA film containing 5 wt% CA-loaded composite NPs can significantly extend the storage period of banana. Therefore, when the composite nanoparticles were applied to food packaging, they could effectively inhibit food spoilage and lengthen the shelf life of food, which displays potential application prospects in the food industry.
为了减少食品保鲜领域中合成添加剂的应用，本研究利用香芹酚作为抗菌剂，以玉米醇溶蛋白和酪蛋白酸钠作为载体，通过 pH 驱动法制备载有香芹酚的复合纳米粒子。玉米醇溶蛋白/酪蛋白酸钠复合纳米粒子对香芹酚具有优异的包封效率（77.96%82.19%），并且具有良好的再分散性。傅里叶变换红外光谱的结果表明，复合纳米粒子的形成主要依赖于氢键和疏水区域力，热重分析表明香芹酚已成功装载到纳米粒子中，载药量达到 24.9%。扫描电子显微镜显示，复合纳米粒子为球形，粒径分布在 50200nm 之间，通过自由基清除法和平板计数法证实该粒子具有更强的抗氧化和抗菌性能，并且将含有 5wt%CA 负载复合 NPs 的聚（乙烯醇）薄膜应用于香蕉保鲜，发现含有 5wt%CA 负载复合 NPs 的 PVA 薄膜可以显著延长香蕉的贮藏期。因此，当复合纳米粒子应用于食品包装时，可以有效抑制食品变质，延长食品保质期，在食品工业中具有潜在的应用前景。
