State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China; School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
Int J Biol Macromol. 2024 Aug;275(Pt 1):133357. doi: 10.1016/j.ijbiomac.2024.133357. Epub 2024 Jul 5.
Most of postharvest agricultural produces are perishable due to microorganisms infections and physiological change. Herein, one kind of multifunctional coating film of SC-ECC was developed by incorporating organic nanoparticles of ECC into starch/carboxymethylcellulose (SC) to prolong shelf life of food with excellent performances. The SC-ECC coating was prepared with starch and sodium carboxymethylcellulose as film substrate (SC) to incorporate with organic nanoparticles of ECC formed by integrating epigallocatechin-3-gallate (EGCG), cysteine (Cys), and cinnamaldehyde (CA). The incorporation of ECC improves the UV-resistance and physical properties of SC-ECC coating and also endows it with excellent antioxidative and broad-spectrum antibacterial activity. The application possibilities of SC-ECC coating were explored with strawberries and oranges as samples, validating that the SC-ECC coating can prolong the shelf life of fruits at room temperature. The biosafety of the coating was further confirmed with hemolysis and MTT experiments. The SC-ECC coating film was prepared with natural substrates via a simple and green method. The investigation provides an instructive way for developing advanced packaging materials with high performances.
大多数采后农产品由于微生物感染和生理变化而容易腐烂。在此，通过将 ECC 的有机纳米粒子掺入淀粉/羧甲基纤维素 (SC) 中，开发出一种多功能的 SC-ECC 涂层，以优异的性能延长食品的保质期。SC-ECC 涂层由淀粉和羧甲基纤维素钠作为膜基质 (SC) 制备，其中掺入了由表没食子儿茶素没食子酸酯 (EGCG)、半胱氨酸 (Cys) 和肉桂醛 (CA) 整合而成的 ECC 有机纳米粒子。ECC 的掺入提高了 SC-ECC 涂层的耐 UV 性和物理性能，并赋予其优异的抗氧化和广谱抗菌活性。通过以草莓和橙子为样品探索了 SC-ECC 涂层的应用可能性，验证了 SC-ECC 涂层可以延长水果在室温下的保质期。通过溶血和 MTT 实验进一步证实了该涂层的生物安全性。该 SC-ECC 涂层膜由天然基质通过简单绿色的方法制备。该研究为开发高性能的先进包装材料提供了一种有指导意义的方法。
