Konjac glucomannan/carboxymethyl chitosan film embedding gliadin/casein nanoparticles for grape preservation.


Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
30 Sep 2023
Historique:
received: 25 04 2023
revised: 01 08 2023
accepted: 02 08 2023
medline: 27 9 2023
pubmed: 6 8 2023
entrez: 5 8 2023
Statut: ppublish

Résumé

Constructing biopolymer-based packaging films with fantastic water resistance and mechanical properties for food preservation is highly desirable and challenging. In this work, Gliadin/Casein nanoparticles (GCNPs) were prepared by pH-driven method and embedded into konjac glucomannan/carboxymethyl chitosan (KC) film matrix to improve the water resistance and mechanical properties of KC film. Gliadin and Casein showed good compatibility and co-assembled to form compact GCNPs clusters through hydrogen bonding and hydrophobic interaction verified by FT-IR spectroscopy, and fluorescence spectroscopy. The particle size and zeta potential of GCNPs was 269.7 nm and -7.6 mV, respectively. The effect of GCNPs on the mechanics, water barrier, thermal stability, and UV-shielding of KC-GCNPs film was investigated. SEM images revealed that GCNPs uniformly distributed into KC film matrix and significantly improved the mechanics (tensile strength: 75.6 MPa, elongation at breaking: 36.7 %), water barrier ability (water contact angle: 91.3°, water vapor permeability: 0.994 g mm/m

Identifiants

pubmed: 37543273
pii: S0141-8130(23)03027-1
doi: 10.1016/j.ijbiomac.2023.126131
pii:
doi:

Substances chimiques

Chitosan 9012-76-4
(1-6)-alpha-glucomannan 36W3E5TAMG
Caseins 0
Gliadin 9007-90-3

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126131

Informations de copyright

Copyright © 2023 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest No conflict of interest exists in the submission of this manuscript.

Auteurs

Nitong Bu (N)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Ning Zhou (N)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Guoyu Cao (G)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Ruojun Mu (R)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: mu@fafu.edu.cn.

Jie Pang (J)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Chen Ma (C)

Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China. Electronic address: mac19@mails.tsinghua.edu.cn.

Lin Wang (L)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China. Electronic address: brandonwjl53667@gmail.com.

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