Lipopeptide of Bacillus velezensis incorporated with silver nanoparticles into a functional coating for sweet cherry preservation

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-06-01 DOI:10.1016/j.fpsl.2025.101537

Minxin Mao , Jianyu Wang , Shunqing Hu , Man Zou , Yu Meng , Wenting Bao , Qian Zhang , Chifang Peng

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引用次数: 0

Abstract

Functional coatings offer an effective solution to fruit decay, yet reports on lipopeptide-based coatings are highly limited. Moreover, the study of integrating lipopeptides (LPs) with nanomaterials into functional coatings remains unreported. In this study, the crude LP was isolated from the fermentation broth of Bacillus velezensis Q-84, and mono-dispersed silver nanoparticles (Ag@CS NPs) were synthesized using chitosan (CS) as stabilizer. Compared to their individual applications, the combination of LP and Ag@CS NPs demonstrated excellent synergistic antibacterial effects, reducing their minimum inhibitory concentrations (MICs) by 75.0 % and 87.5 %, respectively. Moreover, incorporating LP and Ag@CS NPs into the polyvinyl alcohol (PVA) matrix produced composite PVA/LP/Ag@CS NPs coating with great physical stability and barrier properties, good antibacterial and antioxidant capacity. When applied to sweet cherries, the composite coatings reduced the rotting rate by 88.5 % during room temperature storage. In addition, the coatings demonstrated low silver migration and good biocompatibility. The proposed coating presents a promising approach for postharvest fruit preservation by combining antimicrobial metabolites with nanomaterials.

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纳米银纳米粒与velezensis芽孢杆菌脂肽结合制备甜樱桃保鲜膜

功能涂层为解决水果腐烂提供了有效的解决方案，但基于脂肽的涂层的报道非常有限。此外，将脂肽（LPs）与纳米材料整合到功能涂层中的研究尚未见报道。本研究从velezensis Q-84发酵液中分离粗LP，并以壳聚糖（CS）为稳定剂合成单分散纳米银（Ag@CS NPs）。与单独应用相比，LP和Ag@CS NPs联合应用表现出良好的协同抑菌效果，其最低抑菌浓度（mic）分别降低了75.0% %和87.5% %。在聚乙烯醇（PVA）基体中掺入LP和Ag@CS NPs，制备出具有良好物理稳定性和阻隔性能、抗菌和抗氧化能力的PVA/LP/Ag@CS NPs复合涂层。当应用于甜樱桃时，复合涂层在室温储存期间降低了88.5 %的腐烂率。此外，该涂层具有低银迁移率和良好的生物相容性。该涂层将抗菌代谢物与纳米材料相结合，为采后水果保鲜提供了一种很有前途的方法。

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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.