School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
Int J Biol Macromol. 2024 Oct;278(Pt 4):134916. doi: 10.1016/j.ijbiomac.2024.134916. Epub 2024 Aug 27.
Food spoilage exacerbates global hunger and poverty, necessitating urgent advancements in food shelf life extension methodologies. However, balancing antibacterial efficacy for food preservation with human and environmental safety remains a significant challenge. Natural essential oils (EOs), known for their potent antibacterial and antioxidant properties, offer eco-friendly alternatives, yet their high volatility and instability limit practical applications. Herein, we conducted the encapsulation of EOs within biocompatible metal phenolic networks (MPNs) to create EOs@MPN nanocapsules. Subsequently, these nanocapsules were integrated into bio-nanocomposite films composed of natural soy protein isolate (SPI) and carboxymethyl cellulose (CMC). The resulting films exhibited robust mechanical properties (Tensile Strength >10 MPa) and significantly enhanced antioxidant activity (7-fold higher than pure films). Importantly, the synergistic combination of EOs and MPNs conferred enhanced antibacterial efficacy. Safety assessments confirmed the bio-nanocomposite films' high biodegradability (> 90 %) and negligible cytotoxicity, ensuring environmental sustainability and human health safety. In practical applications, the bio-nanocomposite films effectively delayed the surface browning of fresh-cut fruits for up to 48 h, demonstrating a pronounced synergistic antioxidative effect against oxidation. Moreover, tomatoes and blueberries packaged with the bio-nanocomposite films still maintained freshness for up to 12 days, offering promising strategies for extending the shelf life of perishable fruits. These findings underscore the potential of EOs@MPN-based bio-nanocomposite films as sustainable solutions for food preservation and highlight their practical viability in mitigating food spoilage and enhancing food security globally.
食品变质加剧了全球饥饿和贫困问题，因此迫切需要开发延长食品保质期的方法。然而，在保持食品保鲜的抗菌效果与人类和环境安全之间取得平衡仍然是一个重大挑战。天然植物精油（EOs）以其强大的抗菌和抗氧化特性而闻名，是一种环保替代品，但它们的高挥发性和不稳定性限制了其实际应用。在此，我们将 EOs 封装在生物相容性的金属酚醛网络（MPNs）中，制成 EOs@MPN 纳米胶囊。随后，将这些纳米胶囊整合到由天然大豆分离蛋白（SPI）和羧甲基纤维素（CMC）组成的生物纳米复合材料薄膜中。所得到的薄膜具有出色的机械性能（拉伸强度>10 MPa）和显著增强的抗氧化活性（比纯薄膜高 7 倍）。重要的是，EOs 和 MPNs 的协同组合赋予了增强的抗菌功效。安全性评估证实了生物纳米复合材料薄膜具有高生物降解性（>90%）和可忽略不计的细胞毒性，确保了环境可持续性和人类健康安全。在实际应用中，生物纳米复合材料薄膜可有效延缓鲜切水果表面褐变长达 48 小时，对氧化表现出明显的协同抗氧化作用。此外，用生物纳米复合材料薄膜包装的西红柿和蓝莓可保持新鲜长达 12 天，为延长易腐水果的保质期提供了有前途的策略。这些发现突显了基于 EOs@MPN 的生物纳米复合材料薄膜作为食品保鲜的可持续解决方案的潜力，并强调了它们在减轻食品变质和增强全球食品安全方面的实际可行性。
