The preparation of fish scale gelatin-polydopamine photothermal sterilization film and its application for storage of cherry tomato

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-10-30 DOI:10.1016/j.fpsl.2024.101374

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Abstract

In this study, polydopamine nanoparticles (PDA NPs) were synthesized and fish scale gelatin (FSG) was extracted by hot water hydrolysis. The film for photothermal sterilization was created by casting FSG with the addition of PDA NPs. The results indicated that the PDA NPs were able to heat up to 46 °C in 5 min under near-infrared (NIR), demonstrating good photothermal conversion. The PDA NPs/FSG solution showed short-term bactericidal activity against Staphylococcus aureus and Escherichia coli, with a bactericidal rate of more than 99 %. The PDA NPs/FSG film could warm up to 42.6 °C under NIR irradiation for 5 min. With the addition of 0.3 % of PDA NPs, the PDA NPs/FSG films showed high UV absorption, DPPH and ABTS radical scavenging ability, and high water contact angle (WCA), improving the barrier to water and oxygen and the tensile strength. The 0.3 % PDA NPs/FSG film triggered by NIR effectively maintained the firmness, soluble solids content and appearance, and delayed the weight loss of cherry tomatoes. Thus, the PDA NPs/FSG films had good photothermal antimicrobial activity and could be used for extending the shelf life of cherry tomatoes.

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鱼鳞明胶-聚多巴胺光热杀菌膜的制备及其在樱桃番茄贮藏中的应用

本研究合成了聚多巴胺纳米粒子（PDA NPs），并通过热水水解提取了鱼鳞明胶（FSG）。通过浇铸添加了 PDA NPs 的 FSG，制成了用于光热杀菌的薄膜。结果表明，在近红外（NIR）条件下，PDA NPs 能在 5 分钟内加热至 46 ℃，显示出良好的光热转换能力。PDA NPs/FSG 溶液对金黄色葡萄球菌和大肠杆菌具有短期杀菌活性，杀菌率超过 99%。在近红外照射 5 分钟后，PDA NPs/FSG 薄膜可升温至 42.6 ℃。添加 0.3 % 的 PDA NPs 后，PDA NPs/FSG 薄膜表现出较高的紫外线吸收能力、DPPH 和 ABTS 自由基清除能力以及较高的水接触角（WCA），提高了对水、氧的阻隔性和拉伸强度。近红外引发的 0.3 % PDA NPs/FSG 薄膜能有效保持樱桃番茄的硬度、可溶性固形物含量和外观，并延缓其重量损失。因此，PDA NPs/FSG 薄膜具有良好的光热抗菌活性，可用于延长樱桃番茄的货架期。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.