Biosynthesis of CMC-Guar gum-Ag0 nanocomposites for inactivation of food pathogenic microbes and its effect on the shelf life of strawberries

Vimala, Karuppaiya; Varaprasad, Kokkarachedu; Rani, M. Sandhya; Venkataswamy, Perala; Reddy, B. Jagannadha; Vithal, M.

doi:10.1016/j.carbpol.2020.116053

Cited by 69 publications

(23 citation statements)

References 37 publications

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“…This is due to the fact that menthol has antioxidant and antibacterial effects, and Ag nanoparticles lead to slow aging and inhibit decay. The shelf life of strawberry fruit was prolonged by 8 days, which shows that the film was a promising material for strawberry packaging [ 60 ]. The difference of the PE control group was that it had a good appearance after 4 days, a small amount of plaque, soft epidermis, and a small amount of shrinkage on the 6th day, which was evaluated as 6.3 points.…”

Section: Resultsmentioning

confidence: 99%

“…During storage, the weight loss rate and decay rate of unpacked strawberries were higher than those packed with carboxymethyl cellulose/guar gum/AgNPs composite film, and the water moved to the surrounding environment faster. Due to its antioxidant effect of mint leaf extract and antibacterial effect of AgNPs, the decay and ripening of the strawberries were inhibited [ 60 ]. Similarly, after the strawberries were stored at 4 °C for 3 days, mold appeared on the unpacked samples.…”

Section: Resultsmentioning

confidence: 99%

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Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Lan

Shama

et al. 2020

Polymers

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An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Lan

Shama

et al. 2020

Polymers

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“…This was probably due to the presence of AgNPs, as they are highly toxic to a wide range of microorganisms [ 13 ]. Other authors have also shown an extension of the shelf life of other food products through the use of films with AgNPs such as: mini kiwi [ 7 ], red grapes [ 45 ], and strawberries [ 46 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

et al. 2021

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There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.

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“…The sonication of a solution, aqueous or organic, leads to the formation of nanoparticles (NPs) of the solute. Moreover, in previous studies food preservation materials were used to elongate the shelf life of strawberries coating with CMC-Guar gum-Ag • NC (NanoComposite) films [32], or films of pectin (PEC) + nanoparticles [33], or eugenol (EG) loaded with core-sheath PVP/shellac fibrous films which were prepared by coaxial electrospinning technology that was employed for this purpose [34]. Chitosan was already involved in this goal where films with different molecular weight and chitosan/corn amylose/cinnamaldehyde films were used for the packaging strawberries to extend their shelf life [35].…”

Section: Introductionmentioning

confidence: 99%

Extending the Shelf Life of Strawberries by the Sonochemical Coating of their Surface with Nanoparticles of an Edible Anti-Bacterial Compound

Salha

Gedanken

2021

Applied Nano

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The current paper presents the coating of harvested strawberries with edible nanoparticles of Chitosan. The NPs were formed by the application of ultrasonic waves on an acidic solution of chitosan. In a one-step process the nanoparticles were created and subsequent to their formation they were deposited on the strawberries surface. The shelf life of the NPs coated was compared with the deposition of the same amount of non-sonicated chitosan, i.e., coating of individual chitosan molecules on the fruit. The characterization of the coated fruits was carried out by monitoring the weight loss. TSS (total soluble solids), pH, TA (titratable acidity), and Vitamin C. Finally, the freshness of the strawberries was determined by eye observation. In addition, the characterization of the chitosan NPs was also conducted in this study by (DLS) dynamic light scattering and (SEM) scanning electron microscopy.

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Biosynthesis of CMC-Guar gum-Ag0 nanocomposites for inactivation of food pathogenic microbes and its effect on the shelf life of strawberries

Cited by 69 publications

References 37 publications

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

Extending the Shelf Life of Strawberries by the Sonochemical Coating of their Surface with Nanoparticles of an Edible Anti-Bacterial Compound

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