The nano antibacterial composite film carboxymethyl chitosan/gelatin/ nano ZnO improves the mechanical strength of food packaging
The nano antibacterial composite film carboxymethyl chitosan/gelatin/ nano ZnO improves the mechanical strength of food packaging
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DOI：
10.1016/j.ijbiomac.2022.08.005
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发表时间：
2022-08-19
影响因子：
8.2
通讯作者：
Wang, Yanbo
中科院分区：
文献类型：
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作者：
Chen, Jian;Luo, Lichun;Wang, Yanbo
以纳米氧化锌为原料，制备了羧甲基壳聚糖（CMCS）/鱼皮明胶（Gel）纳米复合薄膜，并将其应用于食品包装。SEM和FT-IR结果表明，纳米ZnO成功地与CMCS/Gel薄膜复合。X射线衍射结果表明，纳米ZnO/CMCS/Gel复合材料的结晶度达到94.92%，提高了基体的结晶度。与CMCS/纳米ZnO和Gel/纳米ZnO相比，CMCS/Gel/纳米ZnO的水溶性降低到23%。而且其接触角达到91，代表该复合膜显示出较好的耐溶剂性，可广泛应用于食品包装，特别是高含水量食品的包装。纳米ZnO与CMCS/Gel复合后，其物理性能得到进一步改善。此外，CMCS/Gel/nanoZnO复合材料的弹性和延展性均优于CMCS/nanoZnO和Gel/nanoZnO复合材料。对于食品包装，掺入纳米ZnO的CMCS/Gel薄膜对食品包装中的大肠杆菌（99.20%）和金黄色葡萄球菌（84.70%）表现出较强的抑制作用。添加ZnO的CMCS/Gel膜是制备具有更高的水不溶性、弹性和延展性以及更高的抗菌性能的纳米复合膜的最佳选择。
The carboxymethyl chitosan (CMCS)/fish skin gelatin (Gel) based novel nanocomposite film was developed with nano ZnO for potential food packaging applications. The SEM and FT-IR results indicated that the nano ZnO was success composited with CMCS/Gel film. The X-ray diffraction result revealed that the total crystallinity of the CMCS/Gel/nano ZnO achieved 94.92 %, improving the crystallinity of the original substrate. Compared with CMCS/nano ZnO and Gel/nano ZnO, the water solubility of CMCS/Gel/nano ZnO decreased to 23 %. Moreover, its contact angle reached 91, representing that the composite film showed better solvent resistance and can be widely used in food packaging, especially in foods with high water content. After nano-ZnO was compounded with CMCS/Gel film, the physical properties were further improved. Furthermore, CMCS/Gel/nano ZnO has higher elasticity and ductility than CMCS/nano ZnO and Gel/nano ZnO. For food packages, CMCS/Gel films incorporated with nano ZnO depicted strong against Escherichia coli (99.20 %) and Staphylococcus aureus (84.70 %) for food packages. The CMCS/Gel film with the addition of ZnO was optimal for producing nanocomposite films with higher water-insolubility, elasticity and ductility, and higher antibacterial properties.