Design and characterization of a multifunctional Ag/Ag(I)-coated olive stone material for enhanced preservation and antibacterial protection

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-05-20 DOI:10.1016/j.fpsl.2025.101526

Arantxa Forte-Castro , Juana M. Pérez , Miguel A. Domene , Karina Ovejero-Paredes , Marco Filice , Ignacio Fernández

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引用次数: 0

Abstract

A novel method has been developed for the functionalization of olive stone (OS) using (3-mercaptopropyl)trimethoxysilane (MPTMS), enabling the efficient immobilization of Ag/Ag₂O nanoparticles in a 3:2 ratio. The resulting multifunctional material, OS@MPTMS@Ag, was comprehensively characterized using a wide range of techniques, including X-ray fluorescence (XRF), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), high-resolution transmission electron microscopy (HRTEM), field-emission scanning electron microscopy with energy-dispersive X-ray spectroscopy (FESEM-EDX), thermogravimetric analysis (TGA), Karl Fischer titration, electrophoretic mobility, mercury porosimetry, nitrogen adsorption isotherms, and Brunauer–Emmett–Teller (BET) surface area analysis. This new biomaterial was evaluated in the context of postharvest preservation, where it demonstrated effective ethylene adsorption capacity. Its application to fresh produce delayed ripening by reducing weight loss, limiting color changes, and preserving firmness. In addition, OS@MPTMS@Ag exhibited notable antimicrobial activity, inhibiting the growth of both Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus.

查看原文本刊更多论文

一种多功能Ag/Ag(I)包覆橄榄石材料的设计与表征，用于增强防腐和抗菌保护

利用（3-巯基丙基）三甲氧基硅烷（MPTMS）实现橄榄石（OS）功能化的新方法，使Ag/Ag₂O纳米颗粒以3:2的比例高效固定。利用x射线荧光（XRF）、x射线衍射（XRD）、x射线光电子能谱（XPS）、高分辨率透射电子显微镜（HRTEM）、场发射扫描电子显微镜与能量色散x射线能谱（FESEM-EDX）、热重分析（TGA）、卡尔费歇尔滴定法、电泳迁移率、汞孔隙度测定法、氮吸附等温线，以及布鲁诺尔-埃米特-泰勒表面积分析。这种新的生物材料在采收后保存的背景下进行了评估，在那里它显示出有效的乙烯吸附能力。它的应用，以减少重量损失，限制颜色变化，并保持硬度延迟成熟的新鲜农产品。此外，OS@MPTMS@Ag表现出显著的抗菌活性，抑制革兰氏阴性大肠杆菌和革兰氏阳性金黄色葡萄球菌的生长。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.