抗菌 ZnO@CeO2 纳米晶体:控制食源性病原体的前瞻性材料。

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-22 DOI:10.1177/10820132231226258
Abdulaziz Yahya Al-Ghamdi
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引用次数: 0

摘要

食源性微生物感染是许多致命疾病的主要原因。因此,人们预计需要开发具有有效抗菌潜力的创新包装材料。本文介绍了通过简便的水热法制备创新型 ZnO@CeO2 纳米晶体及其优异的抗菌性能。所使用的 ZnO@CeO2 纳米晶体是使用醋酸锌和硝酸铈在 180°C 下制备的。在评估纳米晶体时使用了各种复杂的物理化学参数。采用最小抑菌浓度技术,在四种不同浓度(0-400 µg/mL)下对四种主要食源性致病菌,即金黄色葡萄球菌(革兰氏阳性)、大肠杆菌、鼠伤寒沙门氏菌和肺炎克雷伯菌(革兰氏阴性)进行了抗菌活性检测。对成纤维细胞进行了体外细胞相容性测试。根据我们的研究结果,限制测试菌株发展的 ZnO@CeO2 纳米晶体的最低浓度为 100 微克/毫升。此外,研究结果表明,ZnO 和 CeO2 的结合可产生协同效应,从而使 ZnO@CeO2 纳米晶体的抗菌活性得到增强。综上所述,ZnO@CeO2纳米晶体具有独特的高表面积比,抗菌活性突出,且对小鼠成纤维细胞无害。ZnO@CeO2 可用于有效抑制破坏食品的微生物生长,并可作为经济、高效的未来食品工业包装材料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antibacterial ZnO@CeO2 nanocrystals: Prospective material for control of foodborne pathogens.

Foodborne microbial infections are leading cause of many deadly illnesses. As a result, there is an anticipated need for the development of innovative packaging materials with effective antibacterial potential. This article describes preparation and characterization of innovative ZnO@CeO2 nanocrystals through a facile hydrothermal method, as well as their outstanding antibacterial properties. The ZnO@CeO2 nanocrystals used were prepared using precursors zinc acetate and cerium nitrate at 180°C. Various sophisticated physicochemical parameters were used to assess nanocrystals. The antibacterial activity was examined using minimum inhibitory concentration technique against four major foodborne pathogenic bacteria, namely Staphylococcus aureus (Gram positive), Escherichia coli, Salmonella typhimurium and Klebsiella pneumoniae (Gram negative) at four distinct concentrations (0-400 µg/mL). The in vitro cell compatibility test was done on fibroblasts. According to our findings, the lowest concentration of ZnO@CeO2 nanocrystals limiting development of tested strains is 100 µg/mL. Additionally, the results show that the combination of ZnO and CeO2 can be synergistic, resulting in ZnO@CeO2 nanocrystals with enhanced antibacterial activity. To summarize, unique ZnO@CeO2 nanocrystals with a high surface-to-volume ratio with outstanding antibacterial activity and no harmful impact to mouse fibroblasts were shaped. The ZnO@CeO2 can be utilized to competently suppress microbial growth spoiling the food and could be utilized as economical and efficient future packaging material for food industries.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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