Hanan Adnan Shaker Al-Naymi, Nazila Oladzadabbasabadi, Dhuha K. Karim, Mastafa H. Al-Musawi, Vahid Mohammadzadeh, Sumyah Hasan Torki, Marjan Ghorbani
{"title":"开发基于含槲皮素纳米凝胶的玉米杂粮/羟丙基甲基纤维素/纳米结晶纤维素的创新型增强食品包装膜","authors":"Hanan Adnan Shaker Al-Naymi, Nazila Oladzadabbasabadi, Dhuha K. Karim, Mastafa H. Al-Musawi, Vahid Mohammadzadeh, Sumyah Hasan Torki, Marjan Ghorbani","doi":"10.1007/s11947-024-03545-3","DOIUrl":null,"url":null,"abstract":"<p>The present study evaluates the effects of incorporating quercetin-loaded nanogel (NG) made from soy protein isolate (SPI) and Xanthan-gum, along with nanocrystalline cellulose (CNC), into a matrix of starch and hydroxypropyl methylcellulose (HPMC) using the casting method. Scanning electron microscopy (SEM) images illustrated the notable influence of CNC and NG on the surface morphology of the films. Notably, the Starch/HPMC/CNC10% (SHN10) composite film enriched with 7 wt.% NGs (SHN10NGs7) exhibited a remarkable improvement in tensile strength performance, increasing from 7.9 ± 0.52 to 14.2 ± 0.41 MPa, accompanied by a reduction in elongation at break from 56.9 ± 2.51 to 8.8 ± 0.31. Moreover, SHN10NG7 film demonstrated notable antioxidant and antibacterial efficiency due to the quercetin release. Remarkably, the films exhibited significant inhibitory effects on both <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. In summary, the resulting composite film, comprising an optimized blend of CNC and NG, exhibited enhanced mechanical properties, improved barrier characteristics, and notable antibacterial activity. The findings suggest that the novel active packaging in this study can be a promising candidate for utilization as an active food packaging material, presenting opportunities for innovative applications in the realm of high-quality functional packaging materials.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\n","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"77 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of an Innovative Reinforced Food Packaging Film Based on Corn Strach/Hydroxypropyl Methylcellulose/Nanocrystalline Cellulose Incorporated with Nanogel Containing Quercetin\",\"authors\":\"Hanan Adnan Shaker Al-Naymi, Nazila Oladzadabbasabadi, Dhuha K. Karim, Mastafa H. Al-Musawi, Vahid Mohammadzadeh, Sumyah Hasan Torki, Marjan Ghorbani\",\"doi\":\"10.1007/s11947-024-03545-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The present study evaluates the effects of incorporating quercetin-loaded nanogel (NG) made from soy protein isolate (SPI) and Xanthan-gum, along with nanocrystalline cellulose (CNC), into a matrix of starch and hydroxypropyl methylcellulose (HPMC) using the casting method. Scanning electron microscopy (SEM) images illustrated the notable influence of CNC and NG on the surface morphology of the films. Notably, the Starch/HPMC/CNC10% (SHN10) composite film enriched with 7 wt.% NGs (SHN10NGs7) exhibited a remarkable improvement in tensile strength performance, increasing from 7.9 ± 0.52 to 14.2 ± 0.41 MPa, accompanied by a reduction in elongation at break from 56.9 ± 2.51 to 8.8 ± 0.31. Moreover, SHN10NG7 film demonstrated notable antioxidant and antibacterial efficiency due to the quercetin release. Remarkably, the films exhibited significant inhibitory effects on both <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. In summary, the resulting composite film, comprising an optimized blend of CNC and NG, exhibited enhanced mechanical properties, improved barrier characteristics, and notable antibacterial activity. 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Development of an Innovative Reinforced Food Packaging Film Based on Corn Strach/Hydroxypropyl Methylcellulose/Nanocrystalline Cellulose Incorporated with Nanogel Containing Quercetin
The present study evaluates the effects of incorporating quercetin-loaded nanogel (NG) made from soy protein isolate (SPI) and Xanthan-gum, along with nanocrystalline cellulose (CNC), into a matrix of starch and hydroxypropyl methylcellulose (HPMC) using the casting method. Scanning electron microscopy (SEM) images illustrated the notable influence of CNC and NG on the surface morphology of the films. Notably, the Starch/HPMC/CNC10% (SHN10) composite film enriched with 7 wt.% NGs (SHN10NGs7) exhibited a remarkable improvement in tensile strength performance, increasing from 7.9 ± 0.52 to 14.2 ± 0.41 MPa, accompanied by a reduction in elongation at break from 56.9 ± 2.51 to 8.8 ± 0.31. Moreover, SHN10NG7 film demonstrated notable antioxidant and antibacterial efficiency due to the quercetin release. Remarkably, the films exhibited significant inhibitory effects on both Escherichia coli and Staphylococcus aureus. In summary, the resulting composite film, comprising an optimized blend of CNC and NG, exhibited enhanced mechanical properties, improved barrier characteristics, and notable antibacterial activity. The findings suggest that the novel active packaging in this study can be a promising candidate for utilization as an active food packaging material, presenting opportunities for innovative applications in the realm of high-quality functional packaging materials.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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