Enhanced preservation of green tiger shrimps (Fenneropenaeus semisulcatus) using polylactic acid films with nettle-extract-based silver nanoparticles: a study of photo-assisted and ultrasonic-assisted synthesis methods

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-16 DOI:10.1016/j.fochx.2025.103034

Farideh Peidaei Mahmodabad , Hamed Ahari , Masoumeh Moslemi , Amirali Anvar

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Abstract

The aim of this study was to extend the shelf life of green tiger shrimps (Fenneropenaeus semisulcatus) by incorporating nettle-extract-based Silver NanoParticles (AgNPs) into Poly(Lactic Acid)(PLA) films, synthesized via photo-assisted and ultrasound-assisted methods, under refrigerated storage conditions. This study synthesized AgNPs via photochemical and ultrasound-assisted methods using nettle extract as a stabilizer. The ultrasound-assisted AgNPs exhibited the highest total phenolic content and antioxidant activity. AgNPs demonstrated strong antimicrobial effects against E. coli, S. aureus, C. albicans, and A. niger, while also enhancing the barrier properties of PLA films by reducing water vapor and oxygen permeability. These nanocomposites effectively reduced spoilage indicators in refrigerated shrimp, including Total Volatile Basic Nitrogen (TVB-N), ThioBarbituric Acid Reactive Substances (TBARs), Peroxide Value (PV), and microbial counts of mesophilic, psychrophilic, H₂S-producing, lactic acid bacteria, and Enterobacteriaceae (P < 0.05) among all treatments, only those containing 3 % AgNPs (T4 and T7) were acceptable up to 12 days, while others remained acceptable for 6 days, confirming selective shelf life extension. These findings highlight the effectiveness of ultrasound-assisted green-synthesized AgNPs in preserving shrimp quality and suggest their potential application in seafood packaging.

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以荨麻提取物为基础的纳米银纳米聚乳酸膜增强对半角虎虾的保存：光辅助和超声辅助合成方法的研究

摘要本研究通过光辅助和超声辅助法制备聚乳酸（PLA）薄膜，通过将以针叶提取物为基础的银纳米粒子（AgNPs）加入到聚乳酸（PLA）薄膜中，在冷藏条件下延长半虎虾（Fenneropenaeus semisulcatus）的保质期。本研究以荨麻提取物为稳定剂，通过光化学和超声辅助合成AgNPs。超声辅助AgNPs的总酚含量和抗氧化活性最高。AgNPs对大肠杆菌、金黄色葡萄球菌、白色念珠菌和黑曲霉具有很强的抗菌作用，同时还通过降低水蒸气和氧气的渗透性来增强PLA薄膜的阻隔性能。这些纳米复合材料有效地降低了冷藏虾的腐败指标，包括总挥发性碱性氮（TVB-N）、硫代巴比妥酸活性物质（TBARs）、过氧化值（PV）和中温、嗜冷、产氢、乳酸菌和肠杆菌科的微生物数量（P < 0.05），只有含有3% AgNPs （T4和T7）的处理可达12天，而其他处理可达6天。确认选择性延长保质期。这些发现突出了超声波辅助绿色合成AgNPs在保持虾品质方面的有效性，并提示其在海鲜包装中的潜在应用。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.