Microenvironment-programmed self-activating cascaded chemodynamic antibacterial packaging film with NIR-regulated catalytic activity for prolonged food preservation

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yiya Ping , Liang Zhang , Mengyi Wang , Bingzhi Li , Linpin Luo , Wenze Wang , Yuechun Li , Wentao Zhang , Mingqiang Zhu , Jianlong Wang
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Abstract

In this study, a nano-platform driven by the microenvironment and photo-controlled catalytic activity was meticulously designed, and a CaO2@CAFe functional filler was constructed by using chlorogenic acid as a phenolic ligand and ferric ion to co-encapsulate calcium peroxide, creating an antibacterial packaging system (CCF-CS) with in situ self-activation cascade catalytic activity and intelligent enhancement effect of near-infrared light response. In this system, the acidic microenvironment provided by the chitosan (CS) film matrix triggers the CaO2@CAFe particles to continuously release H2O2, the catalytic substrate in which peroxidase plays a role, and "substrate self-supply" is achieved through a cascade reaction. Moreover, the catalytic efficiency of the nanozymes can be positively modulated by the "smart switch" of near-infrared light, enabling a dual-mode antibacterial behavior of "on-demand burst and routine protection". The CCF0.20-CS film was 99.9 % effective in killing both bacteria and fungi, and significantly extended the shelf life of cherry tomatoes by 10 days. Furthermore, the film exhibits enhanced UV-shielding capability and improved mechanical strength, alongside validated biosafety. These optimal properties underscore the innovative potential and practical superiority of the CCF0.20-CS packaging system in addressing microbial contamination challenges in food preservation.
具有nir调节催化活性的微环境程序自激活级联化学动力学抗菌包装膜,用于延长食品保存
本研究精心设计了微环境驱动和光控催化活性的纳米平台,并以绿原酸为酚类配体,与铁离子共包覆过氧化钙,构建了CaO2@CAFe功能填料,构建了具有原位自激活级联催化活性和近红外光响应智能增强效果的抗菌包装体系(CCF-CS)。在该体系中,壳聚糖(CS)膜基质提供的酸性微环境触发CaO2@CAFe颗粒连续释放过氧化氢(H2O2),过氧化氢是过氧化酶发挥作用的催化底物,通过级联反应实现“底物自供”。此外,纳米酶的催化效率可以通过近红外光的“智能开关”进行正向调节,实现“按需爆发和常规保护”的双模式抗菌行为。CCF0.20-CS膜对细菌和真菌的杀灭率为99.9 %,可将圣女果的保质期延长10天。此外,该膜具有增强的紫外线屏蔽能力和提高的机械强度,以及经过验证的生物安全性。这些最佳性能强调了CCF0.20-CS包装系统在解决食品保存中微生物污染挑战方面的创新潜力和实用优势。
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来源期刊
Food Packaging and Shelf Life
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.
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