Pectin/gelatin-based bionanocomposite containing modified graphene quantum dots and carnauba wax as functional fillers for food packaging applications

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-01-20 DOI:10.1111/1750-3841.17466

Negin Hejabi, Ashraf Fakhari, Mehri Haeili, Zahra Ghasempour

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引用次数: 0

Abstract

Alternatives to nonbiodegradable synthetic plastics for food packaging include films made from biopolymers that are nontoxic and environment-friendly. In this study, carnauba wax (CW) and nitrogen-doped graphene quantum dots (NG) as functional additives were utilized in the production of pectin/gelatin (PG) film. NG was synthesized through the microwave method, using acetic acid as the carbon source, giving size, and zeta potential of 1.635 nm and +0.647 mV, respectively. NG (0%–10%) and CW (0%–10%) were investigated for nanocomposite film preparation using central composite design. The lowest water vapor permeability of film samples was 1.74 × 10⁻¹⁰ g mm/h m² kPa, which was obtained at 8.5% CW and 6% NG. The highest solubility rate (57%) was observed in the PG film with 10% NG. The incorporation of NG significantly amplified light absorbance at 280 nm. The antioxidant properties improved as NG content increased from 1.5% to 10%. Optimum condition for the fabrication of film sample was obtained at 8.5% NG and 8.5% CW. Adding NG led to a substantial enhancement in the tensile strength (up to 68.97%) and elongation at break (up to 40.20%). PG film with CW and NG reduced the viable cell count of Staphylococcus aureus and Klebsiella pneumoniae by 4- and 1.75-fold, respectively. The produced composite film combined with NG and CW can serve as suitable novel active packaging components for items prone to oxidation and bacterial spoilage to enhance their quality and longevity.

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含有改性石墨烯量子点和巴西棕榈蜡的果胶/明胶基生物纳米复合材料作为食品包装的功能性填料。

替代不可生物降解的合成塑料用于食品包装，包括由无毒和环保的生物聚合物制成的薄膜。本研究以巴西棕榈蜡（CW）和氮掺杂石墨烯量子点（NG）作为功能添加剂，用于生产果胶/明胶（PG）薄膜。以乙酸为碳源，采用微波法制备了NG，其粒径为1.635 nm， zeta电位为+0.647 mV。采用中心复合设计，对NG（0% ~ 10%）和CW（0% ~ 10%）制备纳米复合膜进行了研究。在8.5% CW和6% NG条件下，薄膜样品的最低水蒸气渗透率为1.74 × 10-10 g mm/h m2 kPa。含10% NG的PG膜溶解度最高（57%）。NG的掺入显著增强了280 nm处的光吸收。NG含量从1.5%增加到10%，其抗氧化性能有所提高。得到了制备膜样的最佳条件为8.5% NG和8.5% CW。添加NG可显著提高拉伸强度（高达68.97%）和断裂伸长率（高达40.20%）。含有CW和NG的PG膜分别使金黄色葡萄球菌和肺炎克雷伯菌的活细胞计数减少4倍和1.75倍。该复合膜可作为易氧化和细菌变质物品的新型活性包装成分，提高其质量和使用寿命。

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

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.