Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-01-01 DOI:10.1016/j.fochx.2024.102057

Yuxin Zhao , Guanglong Yao , Kaimian Li , Jianqiu Ye , Jian Chen , Jie Zhang

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引用次数: 0

Abstract

This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1–3 wt%) on the mechanical properties, optical properties, thermal stability, and antibacterial activity of cross-linked starch films were also investigated. The structures of the films were examined by Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that the cross-linked starch, SA, AgNPs, and ZnOs had good biocompatibility and interactions, and the AgNPs and ZnOs had synergistic effects. ESEM also revealed that the polymer and nanofiller had good compatibility. The Young's modulus and tensile strength values of the CLTS/SA/AgNP/ZnO film increased from 351.64 MPa to 1879 MPa and from 13.77 MPa to 53.76 MPa, respectively, with increasing concentration of nano-ZnO particles. The decrease in elongation at break from 48.15 % to 24.60 % indicated a certain increase in rigidity and a decrease in flexibility. The ultraviolet barrier and thermal stability of the CLTS/SA/AgNP/ZnO film effectively improved, and the antibacterial activity increased; the antibacterial effect of the CLTS/SA/AgNP/ZnO film was better than that of Streptococcus aureus. The study revealed that the CLTS/SA/AgNP/ZnO composite film represented a packaging material with superior performance.

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交联纳米颗粒复合膜的制备、表征及抗菌应用。

本研究旨在将交联木薯淀粉（CLTS）与海藻酸钠（SA）、纳米银（AgNPs）和纳米ZnO （ZnOs）共混制备复合薄膜。研究了不同浓度（1-3 wt%）的SA、AgNPs和ZnOs对交联淀粉膜的力学性能、光学性能、热稳定性和抗菌活性的影响。用傅里叶变换红外光谱和x射线衍射对膜的结构进行了表征。结果表明，交联淀粉、SA、AgNPs和ZnOs具有良好的生物相容性和相互作用，且AgNPs和ZnOs具有协同效应。ESEM还显示聚合物与纳米填料具有良好的相容性。随着纳米ZnO颗粒浓度的增加，CLTS/SA/AgNP/ZnO薄膜的杨氏模量和抗拉强度分别从351.64 MPa和13.77 MPa增加到1879 MPa和53.76 MPa。断裂伸长率从48.15%下降到24.60%，表明刚性有所增加，柔韧性有所下降。CLTS/SA/AgNP/ZnO薄膜的紫外阻隔性和热稳定性得到有效改善，抗菌活性增强；CLTS/SA/AgNP/ZnO薄膜的抑菌效果优于金黄色链球菌。研究表明，CLTS/SA/AgNP/ZnO复合薄膜是一种性能优越的封装材料。

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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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.