Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-11-28 DOI:10.1007/s11483-024-09913-y

Mustafa Karanfіl, Nurcan Doğan, Yasin Akgul, Cemhan Doğan, Salih Birhanu Ahmed

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引用次数: 0

Abstract

In this study, carbon dots (CDs) were synthesized from Pleurotus ostreatus liquid culture and incorporated into polyvinyl alcohol (PVA) and chitosan (Chi) nanofibers, fabricated via the electroblowing technique to create an active packaging material. TEM analysis confirmed that the synthesized CDs possessed uniform size and morphology, while UV-Vis spectroscopy validated their optical properties. SEM imaging revealed that the electroblown nanofibers had a smooth surface morphology and uniform distribution of CDs within the PVA-Chi matrix. The nanofibers also exhibited enhanced thermal stability, as determined by thermogravimetric analysis (TGA). The developed CD-PVA-Chi nanofiber packaging was applied to oyster mushrooms, where it significantly reduced weight loss by over 50%, inhibited microbial growth by approximately 60%, and preserved 80% of the mushrooms’ firmness over a 6-day storage period compared to control packaging. The cytotoxicity tests confirmed that the packaging material was non-toxic, making it safe for food contact applications. This study demonstrates that the CD-PVA-Chi nanofiber packaging is a promising, eco-friendly alternative to conventional packaging materials, with potential for extending the shelf life of perishable foods through its bioactive properties and scalability for industrial production.

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蘑菇的蘑菇基于生物的活性食品包装方法

在这项研究中，研究人员通过电吹风技术，在聚乙烯醇（PVA）和壳聚糖（Chi）纳米纤维中，合成了一种活性包装材料。TEM 分析证实合成的 CD 具有均匀的尺寸和形态，而 UV-Vis 光谱分析则验证了它们的光学特性。扫描电子显微镜成像显示，电吹纳米纤维表面形态光滑，光盘在 PVA-Chi 基质中分布均匀。通过热重分析（TGA）确定，纳米纤维还具有更高的热稳定性。将开发的 CD-PVA-Chi 纳米纤维包装应用于杏鲍菇，与对照包装相比，杏鲍菇的重量损失明显减少了 50%以上，抑制微生物生长的效果约为 60%，在 6 天的贮藏期内，杏鲍菇的硬度保持了 80%。细胞毒性测试证实这种包装材料无毒，可安全用于食品接触应用。这项研究表明，CD-PVA-Chi 纳米纤维包装是一种替代传统包装材料的前景广阔的环保型材料，其生物活性特性和工业化生产的可扩展性有望延长易腐食品的保质期。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.