High strength, controlled release of curcumin-loaded ZIF-8/chitosan/zein film with excellence gas barrier and antibacterial activity for litchi preservation

被引：90

作者：

Geng, Chao ^{[1
]}

Liu, Xueying ^{[1
]}

Ma, Jinlian ^{[1
]}

Ban, Haina ^{[1
]}

Bian, Hedong ^{[1
]}

Huang, Guohuan ^{[1
]}

机构：

[1] Guangxi Minzu Univ, Guangxi Collaborat Innovat Ctr Chem & Engn Forest, Sch Chem & Chem Engn, Key Lab Chem & Engn Forest Prod,State Ethn Affairs, Nanning 530006, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2023年 / 306卷

关键词：

Chitosan; Zein; Zeolitic imidazolate framework-8; Interfacial compatibility; Intelligent responsive; Fruit preservation; EDIBLE FILMS; COATINGS; EXTRACT; QUALITY; FRUITS; ZEIN; LIFE;

D O I：

10.1016/j.carbpol.2023.120612

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Polysaccharide films containing protein additives have good application prospects in agriculture and food field. However, interfacial incompatibility between hydrophobic proteins and hydrophilic polymers remains a major technical challenge. In this work, the interfacial compatibility between hydrophobic zein and hydrophilic chi-tosan (CS) is improved by the chemical crosslinking between zinc ions of curcumin-loaded zeolitic imidazolate framework-8 (Cur-ZIF-8) with CS and zein. With the improvement of interface compatibility, the results show that the elongation at break and O2 barrier property of synthesized Cur-ZIF-8/CS/Zein are 9.2 and 1.5 times higher than CS/Zein, respectively. And the Cur-ZIF-8/CS/Zein exhibits superior antibacterial and antioxidant properties as well. Importantly, Cur-ZIF-8/CS/Zein can also be used as an intelligent-responsive release platform for curcumin. As a result, Cur-ZIF-8/CS/Zein can keep the freshness and appearance of litchi at least 8 days longer than that of CS/Zein. Therefore, this study provides a novel method to improve the interfacial compat-ibility between hydrophobic proteins and hydrophilic polymers, and is expected to expand the application of protein/polymer composites in agriculture and food field.

引用

页数：13