1. Preparation, characterization, antimicrobial evaluation, and grape preservation applications of polyvinyl alcohol/gelatin composite films containing zinc oxide@quaternized chitosan nanoparticles.
- Author
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Wang K, Yang X, Liang J, Rong Y, Zhao W, Ding J, Liu Y, and Liu Q
- Subjects
- Antioxidants chemistry, Antioxidants pharmacology, Food Preservation methods, Permeability, Nanocomposites chemistry, Microbial Sensitivity Tests, Zinc Oxide chemistry, Zinc Oxide pharmacology, Polyvinyl Alcohol chemistry, Chitosan chemistry, Vitis chemistry, Gelatin chemistry, Anti-Infective Agents chemistry, Anti-Infective Agents pharmacology, Nanoparticles chemistry, Food Packaging methods
- Abstract
This study employed a precipitation method to synthesize zinc oxide@quaternised chitosan nanoparticles (ZnO@QAC NPs) containing different concentrations of zinc oxide, namely ZnO@QAC-2, ZnO@QAC-4, and ZnO@QAC-6. Subsequently, these nanoparticles were incorporated into matrices consisting of gelatine (Gn) and polyvinyl alcohol (PVA) separately, which were prepared by casting to form a biodegradable film. We assessed the physicochemical properties of ZnO@QAC NPs and physicochemical characteristics, antioxidant properties, antimicrobial activity and grape preservation efficacy of the film. Compared to the control group, the films showed a reduction in water vapor permeability by >9.38 %, an increase in tensile strength by over 51.95 %, over 70 % scavenging of ABTS free radicals, and good biocompatibility. Additionally, the antimicrobial activity of the films containing ZnO@QAC-6 increased by 37.6 %. In the grape preservation experiment, the weight loss of grapes wrapped in ZnO@QAC-2 film was reduced by 40.13 % on day 15 compared to unwrapped grapes. These results demonstrate that ZnO@QAC/PVA/Gn films have considerable potential for food packaging applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)
- Published
- 2024
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