{"title":"基于生物废弃蛋壳提取的 CaO 纳米粒子的抗菌纳米复合材料在食品包装中的潜在应用","authors":"","doi":"10.1016/j.fbp.2024.09.003","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, antimicrobial nanocomposites based on low-density polyethylene (LDPE) and calcium oxide nanoparticles (CaO) were developed for potential use in food packaging. CaO nanoparticles, averaging 5.6 ± 1.8 nm in diameter, were synthesized from eggshells and surface-modified with oleic acid (O-CaO). Nanocomposites were prepared via melt-blending, incorporating nanoparticles into neat LDPE at 5 and 10 wt% concentrations. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed improved distribution and dispersion of O-CaO nanoparticles within the polymer matrix compared to unmodified CaO. This enhanced dispersion increased the crystallinity percentage (%<em>X</em><sub>c</sub>) of LDPE/O-CaO from 14 % to 18 %. Mechanical testing showed a 22 % increase in Young’s modulus for nanocomposites with 5 wt% O-CaO, with dynamic mechanical thermal analysis (DMTA) confirming increased stiffness at low temperatures. The nanocomposite films exhibited high antimicrobial efficacy, reducing <em>Escherichia coli</em> populations by over 74 %, dependent on nanoparticle surface modification. These findings suggest that LDPE/O-CaO films are a promising alternative for antimicrobial food packaging applications.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antimicrobial nanocomposites based on biowaste eggshell derived CaO nanoparticles for potential food packaging application\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.09.003\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, antimicrobial nanocomposites based on low-density polyethylene (LDPE) and calcium oxide nanoparticles (CaO) were developed for potential use in food packaging. CaO nanoparticles, averaging 5.6 ± 1.8 nm in diameter, were synthesized from eggshells and surface-modified with oleic acid (O-CaO). Nanocomposites were prepared via melt-blending, incorporating nanoparticles into neat LDPE at 5 and 10 wt% concentrations. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed improved distribution and dispersion of O-CaO nanoparticles within the polymer matrix compared to unmodified CaO. This enhanced dispersion increased the crystallinity percentage (%<em>X</em><sub>c</sub>) of LDPE/O-CaO from 14 % to 18 %. Mechanical testing showed a 22 % increase in Young’s modulus for nanocomposites with 5 wt% O-CaO, with dynamic mechanical thermal analysis (DMTA) confirming increased stiffness at low temperatures. The nanocomposite films exhibited high antimicrobial efficacy, reducing <em>Escherichia coli</em> populations by over 74 %, dependent on nanoparticle surface modification. These findings suggest that LDPE/O-CaO films are a promising alternative for antimicrobial food packaging applications.</p></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-09-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001767\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001767","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Antimicrobial nanocomposites based on biowaste eggshell derived CaO nanoparticles for potential food packaging application
In this study, antimicrobial nanocomposites based on low-density polyethylene (LDPE) and calcium oxide nanoparticles (CaO) were developed for potential use in food packaging. CaO nanoparticles, averaging 5.6 ± 1.8 nm in diameter, were synthesized from eggshells and surface-modified with oleic acid (O-CaO). Nanocomposites were prepared via melt-blending, incorporating nanoparticles into neat LDPE at 5 and 10 wt% concentrations. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed improved distribution and dispersion of O-CaO nanoparticles within the polymer matrix compared to unmodified CaO. This enhanced dispersion increased the crystallinity percentage (%Xc) of LDPE/O-CaO from 14 % to 18 %. Mechanical testing showed a 22 % increase in Young’s modulus for nanocomposites with 5 wt% O-CaO, with dynamic mechanical thermal analysis (DMTA) confirming increased stiffness at low temperatures. The nanocomposite films exhibited high antimicrobial efficacy, reducing Escherichia coli populations by over 74 %, dependent on nanoparticle surface modification. These findings suggest that LDPE/O-CaO films are a promising alternative for antimicrobial food packaging applications.
期刊介绍：
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.
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