The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications
The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications
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DOI：
10.1016/j.fbp.2016.10.007
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发表时间：
2017-01-01
影响因子：
4.6
通讯作者：
Lagaron, J. M.
中科院分区：
文献类型：
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作者：
Castro-Mayorga, J. L.;Fabra, M. J.;Lagaron, J. M.
本研究采用水相沉淀法合成了不同形貌的微米级和纳米级氧化锌（ZnO），并对其作为食源性致病菌的抗菌药物进行了研究。选择了最有效的杀菌剂体系，通过三种不同的方法制备活性聚（3-羟基丁酸盐-co-3-羟基戊酸盐）薄膜(i)直接熔融混合，（ii）将预掺入的ZnO熔融混合到静电纺丝制备的PHBV18 （18 mol%戊酸盐含量）纤维垫中，以及（iii）将退火的静电纺丝PHBV18/ZnO纤维垫涂覆在压模PHBV上。结果表明，ZnO成功地改善了PHBV18的热稳定性，是最有效地减轻PHBV18对PHBV薄膜热稳定性、阻挡性和光学性能的负面影响的预掺入方法。该膜对单核细胞增生李斯特菌具有有效且持久的抗菌活性，但其涂层结构也表现出类似的行为。本研究强调了PHBV/ZnO纳米结构在活性食品包装和食品接触面应用中的适用性。(C) 2016年化学工程师学会。Elsevier B.V.版权所有。
In this work, zinc oxide (ZnO) micron and nano sized-particles with different morphologies were synthesized by aqueous precipitation and evaluated as antimicrobial agents against foodborne pathogens. The most effective bactericide system was selected to prepare active poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films by three different methods (i) direct melt-mixing, (ii) melt-mixing of preincorporated ZnO into PHBV18 (18 mol% valerate content) fiber mats made by electrospinning, and, (iii) as a coating of the annealed electrospun PHBV18/ZnO fiber mats over compression molded PHBV. Results showed that ZnO successfully improved the thermal stability of the PHBV18, being the preincorporation method the most efficient in mitigating the negative impact that the PHBV18 had on the thermal stability, barrier and optical properties of the PHBV films. Similar behavior was found for the coating structure although this film showed effective and prolonged antibacterial activity against Listeria monocytogenes. This study highlights the suitability of the PHBV/ZnO nanostructures for active food packaging and food contact surface applications. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.