Effect of localized electrochemical pH and temperature synergistic modification on the structural and antibacterial properties of pectin/polyvinyl alcohol/zinc oxide nanorod films.
Effect of localized electrochemical pH and temperature synergistic modification on the structural and antibacterial properties of pectin/polyvinyl alcohol/zinc oxide nanorod films.
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DOI：
10.1016/j.ijbiomac.2023.126703
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发表时间：
2023-09
影响因子：
8.2
通讯作者：
Zhanwei Yang;Jin Wang;Hualei Chen;H. Meng;Xiao‐Qian Guo;Shujuan Yu
中科院分区：
文献类型：
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作者：
Zhanwei Yang;Jin Wang;Hualei Chen;H. Meng;Xiao‐Qian Guo;Shujuan Yu
采用H型双层水浴密封电化学槽，在180 V电压下，对果胶进行局部pH修饰3 h，得到两种低甲氧基果胶（LMPs）。在阳极部分中在室温（CPP-A5/RT）和在阴极部分中在5 °C（CPP-C5/RT）制备的柑橘皮果胶（CPP）的重均分子量（Mw）分别为346 kDa和328 kDa，并且甲基化度（DM）分别为36.8%和11.9%。降解过程符合二级动力学模型，自由基在阳极部分产生，β-消除在阴极部分发生。随后，利用CPP-A5/RT和CPP-C5/RT，采用流延法制备了聚乙烯醇（PVA）、bcZnO（ZnO偶联膨润土和松香）纳米棒和Ca 2+共混的食品包装膜。然后研究了所制备的膜对草莓的保鲜能力。Ca 2+离子和bcZnO纳米棒的加入增加了复合膜的厚度、水接触角（WCA）和力学性能，但降低了水蒸气渗透率（WVP）。因此，添加bcZnO纳米棒并以“蛋盒”模式与Ca 2+离子交联的CPP基薄膜可以作为食品保鲜的抗菌食品包装材料。
Two low-methoxy pectins (LMPs) were obtained by local electrochemical pH modification using an H-type double-layer water bath sealed electrochemical cell at the voltage of 180 V for 3 h. The weight-average molecular weight (Mw) of citrus peel pectin (CPP) prepared in the anodic part at room temperature (CPP-A5/RT) and in the cathodic part at 5 °C (CPP-C5/RT) were 346 kDa and 328 kDa, respectively, and the degrees of methylation (DM) were 36.8 % and 11.9 %. Moreover, the second-order kinetic model was most appropriate for the degradation processes, as free radicals were generated in the anodic part andβ-elimination occurred in the cathodic part. Subsequently, CPP-A5/RTand CPP-C5/RTwere utilized to fabricate food packaging film blending with polyvinyl alcohol (PVA), bcZnO (ZnO coupled with bentonite and colophony) nanorods, and Ca2+ions by casting method. Then the prepared films were studied for their ability to maintain the freshness of strawberries. The addition of Ca2+ions and bcZnO nanorods increased the thickness, water contact angle (WCA), and mechanical properties of the composite films, while decreased water vapor permeability (WVP). Therefore, the CPP-based films, supplemented with bcZnO nanorods and crosslinked with Ca2+ions by “egg-box” model, can serve as an antibacterial food packaging material for food preservation.