Chitosan nanoencapsulation of patchouli essential oil/V-doped ZnO nanoparticles for enhanced antimicrobial performance on plasma-treated polybutylene adipate terephthalate films

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

Food Packaging and Shelf Life Pub Date : 2025-08-11 DOI:10.1016/j.fpsl.2025.101591

Marcela María Godoy Zúniga , Ruonan Ding , Eunyoung Oh , Tan Binh Nguyen , Quan Yuan , Ziyang Duan , Baekhwan Kim , Jae-Do Nam , Jonghwan Suhr

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Abstract

In this study, various chitosan (Cst) nanocapsules loaded with patchouli essential oil (PEO) and vanadium zinc oxide (V-ZnO) nanoparticles were prepared using a nanoemulsion approach and employed as an active coating on polybutylene adipate terephthalate (PBAT) films. Transmission electron microscopy (TEM) confirmed the synthesis of loaded chitosan nanocapsules, showing sizes of 100–250 nm with zeta potentials ranging 28–38 mV. Thermal analysis revealed enhanced PEO thermal stability due to the encapsulation. The NC_6 formulation (80 %Cst,10 %PEO,10 %V-ZnO) exhibited a distinct controlled release of PEO, achieving 76.03 % higher retention than other formulations. Moreover, NC_6 showed outstanding inhibition of selective gram negative and positive foodborne pathogens with NC_6 reducing Escherichia (E.) coli and Staphylococcus (S.) aureus bacterial growth by 97.09 % and 96.78 %, respectively, compared to the control samples. Disc diffusion analysis showed greater inhibition zones for NC_5 (E. coli: 19.17 ± 1.19 mm, S. aureus: 18.83 ± 1.10 mm) and NC_6 (E. coli: 20.83 ± 1.14 mm, S. aureus: 20.67 ± 1.15 mm) compared to samples without nanocapsules. PBAT film subjected to 4-min Ar/O₂ plasma treatment exhibited improved hydrophilicity, reducing the water contact angle (WCA) from 80.65 ± 1.27˚ to 17.66 ± 1.64˚ (78.10 % reduction). Therefore, the nanocapsule coated films demonstrated promising capacity for packaging applications.

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壳聚糖纳米包封广藿香精油/ v掺杂ZnO纳米粒子以增强等离子体处理的聚己二酸丁二酯薄膜的抗菌性能

本研究采用纳米乳法制备了载广藿香精油（PEO）和氧化钒锌（V-ZnO）纳米粒子的壳聚糖（Cst）纳米胶囊，并将其作为活性涂层涂在聚己二酸丁二酯（PBAT）薄膜上。透射电镜（TEM）证实了负载壳聚糖纳米胶囊的合成，其尺寸为100-250 nm， zeta电位为28-38 mV。热分析显示，由于封装，增强了PEO的热稳定性。NC_6配方（80 %Cst,10 %PEO,10 %V-ZnO）具有明显的PEO控释效果，其保留率比其他配方高76.03 %。NC_6对选择性革兰氏阴性和阳性食源性致病菌的抑制效果较好，与对照样品相比，NC_6对大肠杆菌（E.）和金黄色葡萄球菌（S.）的生长抑制率分别为97.09 %和96.78 %。盘扩散分析显示更大的抑制区NC_5(大肠杆菌:19.17 ±1.19  mm,金黄色葡萄球菌: 18.83±1.10  毫米)和NC_6(大肠杆菌:20.83 ±1.14  mm,金黄色葡萄球菌: 20.67±1.15  毫米)相比没有nanocapsules样本。经4 min Ar/O2等离子体处理的PBAT膜亲水性得到改善，水接触角（WCA）从80.65 ± 1.27˚降低到17.66 ± 1.64˚（降低78.10 %）。因此，纳米胶囊涂层薄膜在包装应用方面表现出了良好的能力。

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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.