Synergistic antibacterial capabilities of berberine-docusate in polyvinyl acetate coatings for meat preservation: Boosting generation of reactive oxygen species

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

Food Packaging and Shelf Life Pub Date : 2025-07-25 DOI:10.1016/j.fpsl.2025.101579

Wanting Zhang , Xiujuan Zhi , Jichao Qi, Bin Du

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引用次数: 0

Abstract

Hydrophobic berberine-docusate (BA) was successfully utilized as synergistic antibacterial agent in polyvinyl acetate (PVAc) coatings for decontamination of fresh meat. BA showed good antibacterial capabilities against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) under dark or light conditions. Reactive oxygen species (ROS) generation was significantly enhanced after aggregation in water. BA showed a high survival rate and minimal cytotoxicity of cell at a concentration less than 30 μg/mL. Good compatibility between PVAc and BA ensured the low release of BA in coatings during preservation relative to berberine-chloride (BBR). The coatings showed concentration-dependent and time-dependent photosensitive antibacterial activity against S. aureus and E. coli. After white light (60 mW/cm²) for 5 min, the antibacterial rate of PVAc coating containing 5 % BA (PVAc-BA₅) against S. aureus reached 99.47 ± 0.18 %. Fluorescence lifetime and quantum yield of BA in coatings were significantly enhanced, probably owing to aggregate-induced emission (AIE) and reduce in non-irradiation deactivation, which was conducive to boost the generation of ROS. Low total viable count (TVC) and total volatile base nitrogen (TVB-N) values of fresh meat packaged by PVAc-BA₅ coatings during storage at 4℃ demonstrated the practicability of the PVAc-BA₅ coating in decontaminating fresh meat. The results provided the possibility to utilize berberine-based antibacterial agents in coatings when packaging the food and fresh agricultural products rich in water.

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小檗碱-乙酸酯在肉类保鲜用聚醋酸乙烯酯涂层中的协同抗菌能力：促进活性氧的产生

疏水小檗碱-docusate （BA）作为增效抗菌剂成功地应用于聚醋酸乙烯酯（PVAc）鲜肉去污涂料中。在黑暗和光照条件下，BA对金黄色葡萄球菌（S. aureus）和大肠杆菌（E. coli）均表现出良好的抑菌能力。活性氧（ROS）在水中聚集后生成显著增强。BA浓度低于30 μg/mL时，细胞存活率高，细胞毒性小。PVAc和BA之间良好的相容性保证了BA在保存过程中相对于小檗碱（BBR）的低释放。该涂层对金黄色葡萄球菌和大肠杆菌具有浓度依赖性和时间依赖性的光敏抑菌活性。白光（60 mW/cm2）照射5 min后，含5 % BA的PVAc涂层（PVAc- ba5）对金黄色葡萄球菌的抑菌率达到99.47 ± 0.18 %。BA在涂层中的荧光寿命和量子产率显著增强，可能是由于聚集诱导发射（AIE）和非辐照失活的减少，这有利于促进ROS的生成。PVAc-BA5涂层包装的鲜肉在4℃贮藏过程中总活菌数（TVC）和总挥发性碱氮（TVB-N）值较低，证明了PVAc-BA5涂层对鲜肉去污的实用性。研究结果为利用小檗碱类抗菌剂包装富含水分的食品和新鲜农产品提供了可能。

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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.