Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; Key Laboratory of Functional Inorganic Material Chemistry, Ministry of Education of the People's Republic of China, Heilongjiang University, Harbin 150080, China.
Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China.
Int J Biol Macromol. 2024 Nov;281(Pt 4):136574. doi: 10.1016/j.ijbiomac.2024.136574. Epub 2024 Oct 13.
The interest in nanocomposite films incorporating edible ingredients and active nanoparticles has surged due to their potential to enhance food quality and prolong shelf-life. This research focused on developing innovative exopolysaccharides (EPS)/potato starch (PS) nanocomposite films integrated with g-CN and AgNO. Extensive analysis was conducted to assess the microstructure, physical attributes and antimicrobial properties of these films. Fourier transform infrared (FT-IR) analysis revealed electrostatic and hydrogen bonding interactions within the film components. X-ray diffraction (XRD) and X-ray photoelectron spectrometer (XPS) data indicated a high level of compatibility among EPS, PS, g-CN, and AgNO, with no new absorption peaks or characteristic signals of CN and Ag appearing in the nanocomposite films patterns. The thickness, water solubility and water vapor permeability (WVP) of the EPS-PS-CN-Ag nanocomposite film increased due to the addition of g-CN, reached 0.31 ± 0.03 nm, 36.61 ± 1.76 % and 1.42 ± 0.34 × 10 g s Pa, respectively. While transparency, swelling degree, and oxygen permeability (OP) significantly decreased, reached 26.18 ± 2.38 %, 63.01 ± 2.51 % and 41.98 ± 1.28 %, respectively. Scanning electron microscopy (SEM) and atomic force microscope (AFM) images depicted an augmented roughness and porosity on the film surface upon integration of g-CN and AgNO. Moreover, the EPS-PS-CN-Ag nanocomposite film displayed enhanced mechanical strength due to the presence of g-CN. The melting temperature (Tm) of EPS-PS-CN-Ag nanocomposite film was 313.3 °C, the removal rates of DPPH and ABTS was 66.11 ± 2.87 % and 45.09 ± 1.23 % respectively. Significant inhibition of microbial growth was observed in film containing g-CN and AgNO, which demonstrated no toxicity towards NIH-33 cells, suggesting their potential application as promising active packaging material for food preservation.
由于纳米复合薄膜结合了可食用成分和活性纳米颗粒，具有提高食品质量和延长保质期的潜力，因此人们对其产生了浓厚的兴趣。本研究专注于开发创新的多糖（EPS）/马铃薯淀粉（PS）纳米复合薄膜，该薄膜整合了 g-CN 和 AgNO。进行了广泛的分析以评估这些薄膜的微观结构、物理属性和抗菌性能。傅里叶变换红外（FT-IR）分析表明，薄膜成分之间存在静电和氢键相互作用。X 射线衍射（XRD）和 X 射线光电子能谱（XPS）数据表明，EPS、PS、g-CN 和 AgNO 之间具有很高的相容性，纳米复合薄膜图案中没有出现新的吸收峰或 CN 和 Ag 的特征信号。由于添加了 g-CN，EPS-PS-CN-Ag 纳米复合薄膜的厚度、水溶性和水蒸气透过率（WVP）分别增加到 0.31±0.03nm、36.61±1.76%和 1.42±0.34×10-9g s Pa。而透明度、溶胀度和氧气透过率（OP）显著降低，分别达到 26.18±2.38%、63.01±2.51%和 41.98±1.28%。扫描电子显微镜（SEM）和原子力显微镜（AFM）图像表明，在整合 g-CN 和 AgNO 后，薄膜表面的粗糙度和孔隙率增加。此外，由于存在 g-CN，EPS-PS-CN-Ag 纳米复合薄膜的机械强度得到提高。EPS-PS-CN-Ag 纳米复合薄膜的熔点（Tm）为 313.3°C，对 DPPH 和 ABTS 的清除率分别为 66.11±2.87%和 45.09±1.23%。含有 g-CN 和 AgNO 的薄膜对微生物生长有明显的抑制作用，对 NIH-33 细胞没有毒性，表明它们有望作为有前途的食品保鲜活性包装材料得到应用。
