Nano-modifications of edible materials using ionizing radiation for potential application in active food safety

Maysara E. Aboulfotouh, Hussein El-shahat Ali, Maha R. Mohamed
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Abstract

Active food packaging films from Carboxy methyl cellulose and starch (CMC-g-Starch) reinforced with Magnesium-oxide (MgO) NPs are created and characterized. The effect of different particle sizes, MgO NPs concentrations and different gamma irradiation doses on the preparation of (CMC-g-Starch-MgO) edible nanocomposite films were investigated to determine their properties. Several analytical methods, such as swelling behavior, FT-IR, TEM, TGA, and mechanical characteristics, are represented to investigate different characteristics of the prepared (CMC-g-Starch-MgO) edible nanocomposite films. Also, the prepared (CMC-g-Starch-MgO) edible nanocomposite films and their coating were subjected to the fresh Peaches fruits. Their effect on the Peach fruits' lifespan was evaluated. The anti-microbial property of the edible (CMC-g-Starch-MgO) nanocomposite films of gram (+ve) and gram (–ve) bacteria was reported. Results represented the thermal and mechanical characteristics of (CMC-g-Starch-MgO) edible nanocomposite films, which were enhanced by γ irradiation. Also, the irradiated (CMC-g-Starch-MgO) edible nanocomposite films and their coating extend the lifespan of Peaches fruits and exhibit resistance to pathogenic microorganisms. In conclusion, (CMC-g-Starch-MgO) edible nanocomposite films fulfilled the required behaviors for the application in the nanofood packaging era.

利用电离辐射对可食用材料进行纳米改性,在食品安全领域的潜在应用
用氧化镁(MgO)纳米粒子增强羧甲基纤维素和淀粉(CMC-g-淀粉)制成了活性食品包装膜,并对其进行了表征。研究了不同粒度、氧化镁 NPs 浓度和不同伽马辐照剂量对制备(CMC-g-淀粉-氧化镁)可食用纳米复合膜的影响,以确定其特性。通过溶胀行为、傅立叶变换红外光谱、TEM、TGA 和力学性能等分析方法,研究了制备的(CMC-g-淀粉-MgO)可食用纳米复合膜的不同特性。此外,还将制备的(CMC-g-淀粉-MgO)可食用纳米复合膜及其涂层涂覆在新鲜桃果上。评估了它们对桃子寿命的影响。报告了可食用(CMC-g-淀粉-氧化镁)纳米复合膜对革兰氏(+ve)菌和革兰氏(-ve)菌的抗微生物特性。结果表明,γ 辐照增强了(CMC-g-淀粉-氧化镁)可食用纳米复合薄膜的热和机械特性。此外,辐照后的(CMC-g-淀粉-氧化镁)可食用纳米复合膜及其涂层还能延长桃子的寿命,并表现出对病原微生物的抗性。总之,(CMC-g-淀粉-MgO)可食用纳米复合膜满足了纳米食品包装时代的应用要求。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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