Liao Wenying, Liu Xiaoli, Zhao Qing, Lu Zhanhui, Feng Anqi, Sun Xin
School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China.
School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 5):127231. doi: 10.1016/j.ijbiomac.2023.127231. Epub 2023 Oct 5.
To address the environmental and food contamination issues caused by plastics and microorganisms, antimicrobial films using natural polymers has attracted enormous attention. In this work, we proposed a green, convenient and fast approach to prepare antimicrobial films from chitosan (CS), bacterial cellulose (BC) and ε-polylysine (ε-PL). The effects of different concentrations of ε-PL (0 %, 0.25 %, 0.5 %, 0.75 %, 1 %, w/v) on the physicochemical properties and antibacterial activity of composite films (CS-DABC-x%PL) were systematically investigated. Furthermore, a comprehensive comparison with purely physically mixed CS-BC-x%PL films provides a deeper understanding of the subject matter. Characterization tests of the films were conducted using scanning electron microscope (SEM), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The results suggested that the incorporation of 0.5 % ε-PL reduced the water solubility of the composite film by 19.82 %, along with improved the tensile strength and thermal stability by 37.31 % and 28.54 %. As ε-PL concentration increased to 1 %, the antibacterial performance of the films gradually enhanced. Additionally, the CS-DABC-0.5%PL film demonstrated effectiveness in delaying the deterioration of tilapia. These findings imply that this novel green packaging material holds significant potential in food preservation due to its promising antibacterial properties.
为解决塑料和微生物引起的环境及食品污染问题，使用天然聚合物的抗菌薄膜已引起广泛关注。在本研究中，我们提出了一种绿色、便捷且快速的方法，以壳聚糖（CS）、细菌纤维素（BC）和ε-聚赖氨酸（ε-PL）制备抗菌薄膜。系统研究了不同浓度的ε-PL（0%、0.25%、0.5%、0.75%、1%，w/v）对复合薄膜（CS-DABC-x%PL）物理化学性质和抗菌活性的影响。此外，与纯物理混合的CS-BC-x%PL薄膜进行全面比较，能更深入地理解该主题。使用扫描电子显微镜（SEM）、X射线衍射（XRD）和热重分析（TGA）对薄膜进行表征测试。结果表明，加入0.5%的ε-PL使复合薄膜的水溶性降低了19.82%，同时拉伸强度和热稳定性分别提高了37.31%和28.54%。随着ε-PL浓度增加到1%，薄膜的抗菌性能逐渐增强。此外，CS-DABC-0.5%PL薄膜在延缓罗非鱼变质方面表现出有效性。这些发现表明，这种新型绿色包装材料因其良好的抗菌性能在食品保鲜方面具有巨大潜力。
