Antimicrobial nanocomposites based on biowaste eggshell derived CaO nanoparticles for potential food packaging application

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-09-16 DOI:10.1016/j.fbp.2024.09.003

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Abstract

In this study, antimicrobial nanocomposites based on low-density polyethylene (LDPE) and calcium oxide nanoparticles (CaO) were developed for potential use in food packaging. CaO nanoparticles, averaging 5.6 ± 1.8 nm in diameter, were synthesized from eggshells and surface-modified with oleic acid (O-CaO). Nanocomposites were prepared via melt-blending, incorporating nanoparticles into neat LDPE at 5 and 10 wt% concentrations. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed improved distribution and dispersion of O-CaO nanoparticles within the polymer matrix compared to unmodified CaO. This enhanced dispersion increased the crystallinity percentage (%X_c) of LDPE/O-CaO from 14 % to 18 %. Mechanical testing showed a 22 % increase in Young’s modulus for nanocomposites with 5 wt% O-CaO, with dynamic mechanical thermal analysis (DMTA) confirming increased stiffness at low temperatures. The nanocomposite films exhibited high antimicrobial efficacy, reducing Escherichia coli populations by over 74 %, dependent on nanoparticle surface modification. These findings suggest that LDPE/O-CaO films are a promising alternative for antimicrobial food packaging applications.

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基于生物废弃蛋壳提取的 CaO 纳米粒子的抗菌纳米复合材料在食品包装中的潜在应用

本研究开发了基于低密度聚乙烯（LDPE）和纳米氧化钙（CaO）的抗菌纳米复合材料，有望用于食品包装。平均直径为 5.6 ± 1.8 nm 的氧化钙纳米粒子由蛋壳合成，并用油酸（O-CaO）进行表面改性。通过熔融混合制备纳米复合材料，将纳米颗粒以 5 和 10 wt% 的浓度加入纯低密度聚乙烯中。扫描电子显微镜（SEM）和透射电子显微镜（TEM）分析表明，与未经改性的 CaO 相比，O-CaO 纳米粒子在聚合物基体中的分布和分散得到了改善。分散性的提高使 LDPE/O-CaO 的结晶度百分比 (%Xc) 从 14% 提高到 18%。机械测试表明，含有 5 wt% O-CaO 的纳米复合材料的杨氏模量增加了 22%，动态机械热分析 (DMTA) 证实了低温下刚度的增加。纳米复合薄膜具有很高的抗菌功效，可使大肠杆菌数量减少 74% 以上，这取决于纳米粒子的表面改性。这些研究结果表明，LDPE/O-CaO 薄膜是抗菌食品包装应用的一种很有前途的替代品。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.