Development of Polyethylene Film with Improved Antibacterial Activity Based on Phase-Transited Lysozyme

被引：0

作者：

Wang Z. ^{[1
]}

Fu X. ^{[2
]}

Dong S. ^{[3
]}

Li S. ^{[1
,4
]}

机构：

[1] School of Biological Engineering and Food, Hubei University of Technology, Wuhan

[2] College of Food Science and Technology, Huazhong Agricultural University, Wuhan

[3] Anhui Rongda Food Co., Ltd., Guangde

[4] School of Food and Biological Engineering, Hefei University of Technology, Hefei

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 05期

关键词：

Antibacterial; Food packaging; Lysozyme; Phase-transited lysozyme; Polyethylene film;

D O I：

10.7506/spkx1002-6630-20201116-172

中图分类号：

学科分类号：

摘要：

The objective of this study was to modify polyethylene (PE) film for better antibacterial capacity via phase transition. Lysozyme solution at 2 mg/mL was mixed with an equal volume of tris(2-carboxyethyl)phosphine (TCEP)solution at 10 mmol/L. The modification efficiency of PE film by amyloid-like aggregates produced from phase transition in the lysozyme solution was evaluated at different reaction times. The results indicated that the average size of phase-transited lysozyme particles increased from 531.2 to 2 305 nm with increasing reaction time up to 60 min. According to the results of Fourier transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS), the surface of modified PE film was grafted with hydrophilic groups such as carboxyl, hydroxyl and amino groups. In addition, the oxygen content increased,and the elements S and P were found in the surface coating but not in the native film. The coating formed at 120 min was homogenous and compact without excessive fusion, and it stably adhered to the PE film under different temperature conditions. The modified PE film showed better antibacterial effect against Staphylococcus aureus than the uncoated one,thus providing a better packaging environment for foods. © 2022, China Food Publishing Company. All right reserved.

引用

页码：210 / 217

页数：7

共 40 条

[1]

SHANKAR S, BANG Y J, RHIM J W., Antibacterial LDPE/GSE/Mel/ZnONP composite film-coated wrapping paper for convenience food packaging application, Food Packaging and Shelf Life, 22, (2019)

[2]

BATTISTI R, FRONZA N, JUNIOR A V, Et al., Gelatin-coated paper with antimicrobial and antioxidant effect for beef packaging, Food Packaging and Shelf Life, 11, pp. 115-124, (2017)

[3]

SHARMA R, JAFARI S M, SHARMA S., Antimicrobial bionanocomposites and their potential applications in food packaging, Food Control, 112, (2020)

[4]

YOUSSEF A M, EL-SAYED S M., Bionanocomposites materials for food packaging applications: concepts and future outlook, Carbohydrate Polymers, 193, pp. 19-27, (2018)

[5]

GORRASI G, BUGATTI V., Edible bio-nano-hybrid coatings for food protection based on pectins and LDH-salicylate: preparation and analysis of physical properties, LWT-Food Science and Technology, 69, pp. 139-145, (2016)

[6]

ROJAS K, CANALES D, AMIGO N, Et al., Effective antimicrobial materials based on low-density polyethylene (LDPE) with zinc oxide(ZnO) nanoparticles, Composites Part B: Engineering, 172, pp. 173-178, (2019)

[7]

COOKSEY K., Antimicrobial food packaging, Additives for Polymers, 2001, pp. 6-10, (2001)

[8]

BAO H J, JIANG Y, LIU J Q, Et al., Antioxidant and antimicrobial properties of chitosan-PE bi-layer films by incorporating oregano essential oil, Applied Mechanics and Materials, 469, pp. 140-147, (2014)

[9]

NUR HANANI Z A, AELMA HUSNA A B, NURUL SYAHIDA S, Et al., Effect of different fruit peels on the functional properties of gelatin/polyethylene bilayer films for active packaging, Food Packaging and Shelf Life, 18, pp. 201-211, (2018)

[10]

ROMANI V P, MARTINS V G, GODDARD J M., Radical scavenging polyethylene films as antioxidant active packaging materials, Food Control, 109, (2020)

← 1 2 3 4 →