Hyaluronic acid modified emodin polymeric nanoparticles for improved antibacterial activity and food preservation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-13 DOI:10.1016/j.foodhyd.2025.111981

Mingan Zou , Yuting Shang , Zhihong Zhao , Zhiyan Lai , Wenhui Zhou , Tao Liu

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Abstract

Food preservation has recently attracted considerable attention in the field of food safety, highlighting the need to develop low-toxicity, natural compound-based products. This study aimed to investigate the regulatory effect of hyaluronic acid on emodin polymer nanoparticles and develop a novel antibacterial agent for fruit preservation. The nanoparticle system involving two polymers was found to enhance emodin solubility (42.25 %) by reducing particle size (236 nm) and crystallinity. Molecular simulation revealed that the hyaluronic acid network formed tight binding with emodin and improved stability through nine possible types of hydrogen bonds in the hyaluronic acid-based nanoparticles. It demonstrated remarkable bacterial killing effects in antimicrobial applications (S. aureus 96 % and E. coli 97 %). The optimized nanoparticles disrupted the integrity of microbial cell membranes, exhibiting significant inhibitory effects on the removal capacity of mature biofilms, as well as the viability and adhesion of bacteria within biofilms. The nanoparticles demonstrated superior efficacy in maintaining produce freshness (vitamin C) and inhibiting spoilage of cherry tomatoes and grapes within 7 days.

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透明质酸修饰大黄素聚合物纳米颗粒用于提高抗菌活性和食品保鲜

食品保鲜近年来在食品安全领域引起了相当大的关注，突出了开发低毒、天然化合物为基础的产品的必要性。本研究旨在研究透明质酸对大黄素聚合物纳米颗粒的调控作用，开发一种新型水果保鲜抗菌剂。两种聚合物的纳米颗粒体系通过减小粒径（236 nm）和结晶度，提高了大黄素的溶解度（42.25%）。分子模拟表明，透明质酸网络与大黄素形成紧密结合，并通过透明质酸纳米颗粒中9种可能类型的氢键提高了稳定性。在抗菌应用中表现出显著的杀菌效果（金黄色葡萄球菌96%，大肠杆菌97%）。优化后的纳米颗粒破坏了微生物细胞膜的完整性，对成熟生物膜的去除能力以及生物膜内细菌的生存能力和粘附力有明显的抑制作用。纳米颗粒在保持产品新鲜度（维生素C）和抑制樱桃番茄和葡萄7天内的腐败方面表现出卓越的功效。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.