MOF和Cleome gyandra注入瓜尔胶薄膜的开发：一种高性能的抗菌和抗氧化包装方案，用于延长水果的保质期

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-05-19 DOI:10.1016/j.fpsl.2025.101522

P. Ananthi, K. Hemkumar, Anitha Pius

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引用次数: 0

摘要

本文研究了瓜尔胶纳米复合膜的制备，并以芫荽子提取物（CGE）和咪唑连接镍基金属有机骨架（INM）为增强材料，用于抗菌和抗氧化食品包装。INM的集成显著提高了薄膜的抗拉强度、水蒸气阻隔性能和紫外线屏蔽能力。此外，CGE和INM的联合存在赋予了卓越的抗氧化活性，对2,2-二苯基-1-吡啶肼（DPPH）自由基的抗氧化效率达到93 %。复合膜对食源性病原菌的抑菌效果明显，对革兰氏阴性大肠杆菌和革兰氏阳性金黄色葡萄球菌的抑菌带分别为1.5 cm和1.8 cm。此外，复合膜有效抑制了果实表面微生物的增殖，减少了水分的损失，并显著延长了草莓的保质期，达到11天。这些结果突出了这种创新的纳米复合薄膜在可持续食品包装应用中的巨大潜力。

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Development of MOF and Cleome Gynandra infused guar gum film: A high- performance antibacterial and antioxidant packaging solution for fruits shelf life extension

This study presents the development of nanocomposite films based on guar gum, reinforced with Cleome gynandra extract (CGE) and imidazole-linked nickel-based metal-organic frameworks (INM), for antibacterial and antioxidant food packaging. The integration of INM significantly improved the film’s tensile strength, water vapor barrier properties, and UV shielding capabilities. Additionally, the combined presence of CGE and INM imparted exceptional antioxidant activity, achieving 93 % efficacy against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The antibacterial effectiveness of the composite film was evident against foodborne pathogens, exhibiting inhibition zones of 1.5 cm for Gram-negative E. coli and 1.8 cm for Gram-positive S. aureus. Moreover, the composite film effectively suppressed microbial proliferation on fruit surfaces, minimized water loss, and significantly prolonged the shelf life of strawberries to 11 days. These results highlight the promising potential of this innovative nanocomposite film for sustainable food packaging applications.

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来源期刊

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.