Methylcellulose/chitosan nanofiber-based composites doped with lactoferrin-loaded Ag-MOF nanoparticles for the preservation of fresh apple.

Antibacterial packaging Controlled release Lactoferrin Metal-organic framework Sustainability

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:
02 Jan 2024
Historique:
received: 22 06 2023
revised: 14 12 2023
accepted: 30 12 2023
medline: 5 1 2024
pubmed: 5 1 2024
entrez: 4 1 2024
Statut: aheadofprint

Résumé

Increasing demand for high-quality fresh fruits and vegetables has led to the development of innovative active packaging materials that exhibit controlled release of antimicrobial/antioxidant agents. In this study, composite biopolymer films consisting of methylcellulose (MC) and chitosan nanofibers (ChNF) were fabricated, which contained lactoferrin (LAC)-loaded silver-metal organic framework (Ag-MOF) nanoparticles. The results indicated that the nanoparticles were uniformly distributed throughout the biopolymer films, which led to improvements in tensile strength (56.1 ± 3.2 MPa), thermal stability, water solubility, swelling index, water vapor barrier properties (from 2.2 ± 2.1 to 1.9 ± 1.9 × 10

Identifiants

DOI: 10.1016/j.ijbiomac.2023.129182 PMID: 38176499
pubmed: 38176499
pii: S0141-8130(23)06081-6
doi: 10.1016/j.ijbiomac.2023.129182
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

129182

Informations de copyright

Copyright © 2023. Published by Elsevier B.V.

Déclaration de conflit d'intérêts

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.

Auteurs

Milad Tavassoli (M)

Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran; Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

Arezou Khezerlou (A)

Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

Mahmood Alizadeh Sani (MA)

Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

Mohammad Hashemi (M)

Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.

Solmaz Firoozy (S)

Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab Rashid, Tabriz, Iran.

Ali Ehsani (A)

Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

Faramarz Khodaiyan (F)

Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.

Shiva Adibi (S)

Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

Seyyed Mohammad Ali Noori (SMA)

Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. Electronic address: sma.noori@gmail.com.

David Julian McClements (DJ)

Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.

Classifications MeSH