Liang Qiufang, Cao Panpan, Lu Haina, Du Yunxia, Kang Lixin, Ma Haile, Ren Xiaofeng
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Int J Biol Macromol. 2025 Jun;315(Pt 2):144268. doi: 10.1016/j.ijbiomac.2025.144268. Epub 2025 May 22.
Food spoilage poses a significant threat to human health and contributes to substantial global food waste. To address this issue, advancements in biopolymer-based packaging materials have garnered increasing research attention. A novel zein-curcumin nanoparticles/sodium alginate (U-ZcNPs/SA) composite films was fabricated by encapsulating curcumin (Cur) within zein nanoparticles via ultrasonic-assisted self-assembly, followed by integration into an SA matrix. Ultrasonic treatment induced structural reorganization of zein, enhancing electrostatic interactions and hydrogen bonding within the film matrix, which improved nanoparticle dispersion, mechanical properties (tensile strength: 40.51 N/mm; elongation at break: 72.23 %), and barrier performance (oxygen permeability: 2.44 g/hm). Characterization techniques (SEM, FTIR, XRD, TGA) confirmed superior interfacial compatibility, thermal stability, and amorphous structure in U-ZcNPs@SA films. Furthermore, the films demonstrated robust antibacterial activity against both Escherichia coli and Staphylococcus aureus, with inhibition zones measuring up to 11.09 cm and 10.78 cm, respectively. In the preservation experiment, the U-ZcNPs@SA film effectively extended the shelf life of grapes and strawberries by maintaining their visual quality. Notably, it significantly reduced weight loss in strawberries while suppressing their respiration rate and ethylene production. These results demonstrated that ultrasonic modification optimized the functional performance of biodegradable films, offering a sustainable strategy for active food packaging.
食品腐败对人类健康构成重大威胁，并导致大量全球食品浪费。为解决这一问题，基于生物聚合物的包装材料的进展已获得越来越多的研究关注。通过超声辅助自组装将姜黄素（Cur）包裹在玉米醇溶蛋白纳米颗粒中，然后将其整合到海藻酸钠（SA）基质中，制备了一种新型的玉米醇溶蛋白-姜黄素纳米颗粒/海藻酸钠（U-ZcNPs/SA）复合薄膜。超声处理诱导了玉米醇溶蛋白的结构重组，增强了薄膜基质内的静电相互作用和氢键，从而改善了纳米颗粒的分散性、机械性能（拉伸强度：40.51 N/mm；断裂伸长率：72.23%）和阻隔性能（氧气透过率：2.44 g/hm）。表征技术（扫描电子显微镜、傅里叶变换红外光谱、X射线衍射、热重分析）证实了U-ZcNPs@SA薄膜具有优异的界面相容性、热稳定性和无定形结构。此外，该薄膜对大肠杆菌和金黄色葡萄球菌均表现出强大的抗菌活性，抑菌圈分别高达11.09 cm和10.78 cm。在保鲜实验中，U-ZcNPs@SA薄膜通过保持葡萄和草莓的视觉品质有效地延长了它们的货架期。值得注意的是，它显著降低了草莓的重量损失，同时抑制了它们的呼吸速率和乙烯产量。这些结果表明，超声改性优化了可生物降解薄膜的功能性能，为活性食品包装提供了一种可持续的策略。
