Preparation Process Optimization and Performance Research of Lemon Juice Nano Silver Antimicrobial Composite Membrane

MA Jing; LI Weiran; WANG Lijie; HAO Yuexin; HU Yonghua; LI Juan; CHEN Qiaoling

doi:10.13386/j.issn1002-0306.2021070030

Volume 43 Issue 8

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(8): 31-40. > DOI: 10.13386/j.issn1002-0306.2021070030

MA Jing, LI Weiran, WANG Lijie, et al. Preparation Process Optimization and Performance Research of Lemon Juice Nano Silver Antimicrobial Composite Membrane[J]. Science and Technology of Food Industry, 2022, 43(8): 31−40. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070030.

Citation:

PDF (8952 KB)

Preparation Process Optimization and Performance Research of Lemon Juice Nano Silver Antimicrobial Composite Membrane

1.
College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
2.
Department of Food Engineering, Zhangzhou City College, Zhangzhou 363000, China

More Information

Received Date: July 04, 2021
Available Online: February 18, 2022

Graphical Abstract

Abstract

Abstract

In this study, antibacterial PVA-SS-LJ-AgNPs composite films were made by using polyvinyl alcohol (PVA) and soluble starch (SS) as ingredients, glycerol as plasticizer, and lemon juice (LJ) as reducing agent to in situ reduced AgNPs from AgNO₃. After single factor and orthogonal experiments, the optimum films preparation process was PVA 3 g, SS 0.5 g, glycerol 3 g, LJ 7 mL, AgNO₃ 130 mmol/L. Under the optimal process, the tensile strength, elongation at break, water vapor permeability coefficient, moisture absorption rate, and light transmittance of the membrane were 12.16 MPa, 1111.59%, 0.09 g/0.01 h·m², 12.56%, 48.05%, respectively. Through the analysis of physical properties and structure of the films, lemon juice could successfully restore AgNPs in situ to films. Compared with the PVA-SS films, the tensile strength and elongation at break of the composite films were improved up to 11.51 MPa and 1470.20%, respectively. Compared with PVA-SS-LJ films, the water vapor penetration and moisture absorption were effectively balanced, AgNPs evenly dispersed in the composite films, the compound films had good inhibition effect for E. coli, Salmonella, Bacillus subtilis, S. aureus, P. aeruginosa. In summary, PVA-SS-LJ-AgNPs composite films met the current new requirements of food packaging materials, and had its potential application prospects.
- AgNPs,
- in-situ reduction,
- lemon juice,
- bacteriostasis,
- preservation film

FullText(HTML)

References (35)

References

[1]	李光荣, 刘欢, 张文祥, 等. 生物保鲜剂结合物理技术在果蔬保鲜中应用的研究进展[J]. 食品工业科技,2021,42(12):383−388. [LI G R, LIU H, ZHANG W X, et al. Progress of bio-preservatives combined with physical technologies in fruits and vegetables preservation[J]. Science and Technology of Food Industry,2021,42(12):383−388.
[2]	XU Y X, LIU X L, JIANG Q X, et al. Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials[J]. Carbohydrate Polymers,2021,260(2):117778.
[3]	DANG V Q, SARAWADE P B, SUN J J, et al. Effective water disinfection using silver nanoparticle containing silica beads[J]. Applied Surface Science,2013,266(1):280−287.
[4]	孙正烜, 陈惠云, 杨虎清, 等. 纳米乳涂膜和1-甲基环丙烯处理对枇杷果实保鲜效果的影响[J]. 食品科学,2018,39(23):257−262. [SUN Z X, CHEN H Y, YANG H Q, et al. Effects of nanoemulsion coating and 1-methylcyclopropene on quality maintenance of loquat fruits[J]. Food Science,2018,39(23):257−262. doi: 10.7506/spkx1002-6630-201823038
[5]	赵媛, 严文静, 赵见营, 等. 柠檬醛/纳米SiO₂交联改性PVA复合材料阻水性能和结构研究[J]. 食品工业科技,2019,40(17):148−153,160. [ZHAO Y, YAN W J, ZHAO J Y, et al. Study on water resistance and structure of citral/nano-SiO₂ crosslinking modified PVA composites[J]. Science and Technology of Food Industry,2019,40(17):148−153,160.
[6]	ALEXANDRA M, DUBOIS P. Polymer-layered silicate nanocomposites: Preparation, properties and uses of a new class of materials[J]. Materials Science and Engineering:R:Reports,2000,28(1-2):1−63. doi: 10.1016/S0927-796X(00)00012-7
[7]	RANJAN S, DASGUPTA N, CHAKRABORTY A R, et al. Nanoscience and nanotechnologies in food industries: Opportunities and research trends[J]. Journal of Nanoparticle Research,2014,16(6):25−30.
[8]	唐晓峰, 杨振国, 孙治平, 等. 纳米银及纳米银无纺布的制备及其抗菌性能的表征[J]. 化工新型材料,2010,38(5):115−116. [TANG X F, YANG Z G, SUN Z P, et al. Preparation of silver nanoparticles and their antibacterial properties[J]. New Chemical Materials,2010,38(5):115−116. doi: 10.3969/j.issn.1006-3536.2010.05.036
[9]	KONG H, JANG J. Antibacterial properties of novel poly (methyl methacrylate) nanofiber containing silver nanoparticles[J]. Langmuir,2008,24(5):2051−2056. doi: 10.1021/la703085e
[10]	陈婧雯, 张芯. 纳米银的制备方法和应用现状[J]. 山东化工,2019,48(2):58−60,63. [CHEN J W, ZHANG X. Preparation method and application status of nano-silver[J]. Shandong Chemical Industry,2019,48(2):58−60,63. doi: 10.3969/j.issn.1008-021X.2019.02.024
[11]	WU Z G, HUANG X J, LI Y C, et al. Novel chitosan films with laponite immobilized Ag nanoparticles for active food packaging[J]. Carbohydrate Polymers,2018,199:210−218. doi: 10.1016/j.carbpol.2018.07.030
[12]	WU Z G, DENG W J, LUO J W, et al. Multifunctional nano-cellulose composite films with grape seed extracts and immobilized silver nanoparticles[J]. Carbohydrate Polymers,2018,205:447−455.
[13]	罗应, 李彦青, 李永川, 等. 基于柠檬提取液的银纳米颗粒绿色制备工艺优化[J]. 食品工业科技,2018,39(12):194−199. [LUO Y, LI Y Q, LI Y C, et al. Optimization of green preparation process of silver nanoparticles based on lemon extract[J]. Science and Technology of Food Industry,2018,39(12):194−199.
[14]	刘丹, 尹显锋, 吴治海. 聚乙烯醇/鱼皮明胶薄膜的改性及其性能的研究[J]. 塑料科技,2020,18(6):79−81. [LIU D, YIN X F, WU Z H. Study on the modification of polyvinyl alcohol/fish skin gelatin film and its properties[J]. Plastics Science and Technology,2020,18(6):79−81.
[15]	王思宁, 黄震, 茹小飞, 等. PVA/UiO-66复合薄膜的制备及性能表征[J]. 塑料工业,2021,49(1):121−125. [WANG S N, HUANG Z, RU X F, et al. Preparation and characterization of PVA/UIO-66 composite films[J]. China Plastics Industry,2021,49(1):121−125. doi: 10.3969/j.issn.1005-5770.2021.01.026
[16]	CHILLO S, FLORES S, MASTROMATTEO M, et al. Influence of glycerol and chitosan on tapioca starch-based edible film properties[J]. Journal of Food Engineering,2008,88(2):159−168. doi: 10.1016/j.jfoodeng.2008.02.002
[17]	宋臻善, 熊键. SPI/MC共混可食膜的性能研究[J]. 食品工业科技,2009,30(8):277−279. [SONG Z S, XIONG J. Preparation and properties of edible films prepared by SPI/MC bleedings[J]. Science and Technology of Food Industry,2009,30(8):277−279.
[18]	MALI S, GROSSMANN M V E, GARCIA M A, et al. Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films different starch source[J]. Journal of Food Engineering,2006,75(4):453−460. doi: 10.1016/j.jfoodeng.2005.04.031
[19]	资名扬. 改性高直链玉米淀粉复合膜的制备、性能及应用研究[D]. 广州: 华南理工大学, 2011. ZI M Y. Preparation, properties and application of modified high amylose corn starch composite membrane[D]. Guangzhou: South China University of Technology, 2011.
[20]	兰俊杰, 马莺. 高直链玉米淀粉基复合膜的制备[J]. 高分子材料科学与工程,2008,24(12):180−183. [LAN J J, MA Y. Preparation of high amylose corn starch based composite membrane[J]. Polymer Materials Science and Engineering,2008,24(12):180−183. doi: 10.3321/j.issn:1000-7555.2008.12.045
[21]	郭伟茜. 纳米银-氧化淀粉复合膜的研制及其保鲜性能的研宄[D]. 北京: 北京林业大学, 2019. GUO W Q. Preparation of nano-silver oxide starch composite membrane and research on its preservation performance[D]. Beijing: Beijing Forestry University, 2019.
[22]	张平安, 艾志录, 李梦琴, 等. 可食性玉米淀粉膜制作工艺的研究[J]. 粮油加工与食品机械,2005(2):82−85. [ZHANG P A, AI Z L, LI M Q, et al. Study on preparation technology of edible corn starch film[J]. Cereals & Oils Processing & Food Machinery,2005(2):82−85.
[23]	XU Y X, KIM K M, HANNA M A, et al. Chitosan-starch composite film: Preparation and characterization[J]. Industrial Crops Products,2005,21(2):185−192. doi: 10.1016/j.indcrop.2004.03.002
[24]	李菲, 王保营, 王瑞丰. 淀粉—聚乙烯醇复合薄膜的制备及保鲜效果研究[J]. 现代牧业,2018,4(2):38−42. [LI F, WANG B Y, WANG R F. Preparation and preservation effect of starch and polyvinyl alcohol composite film[J]. Modern Animal Husbandry,2018,4(2):38−42. doi: 10.3969/j.issn.1008-3111.2018.02.011
[25]	王玥, 王建川, 皮涵, 等. 柠檬烯—玉米淀粉复合膜的制备及性能研究[J]. 食品与机械,2019,35(3):110−114. [WANG Y, WANG J C, PI H, et al. Preparation and properties of limonene and corn starch composite membrane[J]. Food and Machinery,2019,35(3):110−114.
[26]	王文涛, 卢晓明, 张慧, 等. 柠檬酸对挤压吹塑淀粉/聚乙烯醇复合膜性能的影响[J]. 中国粮油学报,2017,32(12):45−49. [WANG W T, LU X M, ZHANG H, et al. Effect of citric acid on performance of extrusion blow molding starch/polyvinyl alcohol composite membrane[J]. Journal of the Chinese Cereals and Oils Association,2017,32(12):45−49.
[27]	王玥, 蒋悦, 张凤, 等. 柠檬果胶—马铃薯淀粉复合膜的制备及研究[J]. 塑料工业,2019,47(2):26−30. [WANG Y, JIANG Y, ZHANG F, et al. Preparation and research of lemon pectin potato starch composite film[J]. Plastics Industry,2019,47(2):26−30. doi: 10.3969/j.issn.1005-5770.2019.02.006
[28]	魏占锋, 董峰, 王哲, 等. 载银纳米纤维素/聚乙烯醇复合膜的制备及性能研究[J]. 包装工程,2018,39(9):51−55. [WEI Z F, DONG F, WANG Z, et al. Preparation and properties of silver loaded nano-cellulose/polyvinyl alcohol composite membrane[J]. Packaging Engineering,2018,39(9):51−55.
[29]	郭华, 张海霞, 邓博, 等. 载nano-MnO₂壳聚糖复合膜的制备与性能[J]. 包装工程,2021,42(11):96−102. [GUO H, ZHANG H X, DENG B, et al. Preparation and properties of nano-MnO₂ chitosan composite membrane[J]. Packaging Engineering,2021,42(11):96−102.
[30]	赵大川, 黄宗海, 林志群, 等. 新型纳米银壳聚糖敷料的应用研究[J]. 重庆医学,2016,45(23):3237−3240. [ZHAO D C, HUANG Z H, LIN Z Q, et al. Application reach of a novel silver nanoparticles chitosan dressing[J]. Chongqing Medicine,2016,45(23):3237−3240. doi: 10.3969/j.issn.1671-8348.2016.23.024
[31]	CHEN F J, GONG AMY S, ZHU M W, et al. Mesoporous, three-dimensional wood membrane decorated with nanoparticles for highly efficient water treatment[J]. ACS Nano,2017,11(4):4275−4282. doi: 10.1021/acsnano.7b01350
[32]	刘帅洲, 关剑, 吴凡, 等. 食品添加剂对螺旋藻C-藻蓝蛋白光保护的研究[J]. 常熟理工学院学报(自然科学),2017,31(4):81−94. [LIU S Z, GUAN J, WU F, et al. Photoprotection of spirulina C-phycocyanin by food additives[J]. Journal of Changshu Institute of Technology (Natural Science),2017,31(4):81−94.
[33]	杨维佳, 郝亚敏, 闫翎鹏, 等. 多孔碳微球负载纳米银的制备及抗菌性能[J]. 太原理工大学学报,2014,45(3):286−290. [YANG W J, HAO Y M, YAN L P, et al. Preparation and antibacterial activity of silver nanoparticles supported on porous carbon microspheres[J]. Journal of Taiyuan University of Technology,2014,45(3):286−290.
[34]	石建伟, 孙百会, 李春伟. 柠檬酸改性聚乙烯醇淀粉复合膜的结构及性能研究[J]. 包装与食品机械,2021,39(1):18−24. [SHI J W, SUN B H, LI C W. Study on the structure and properties of citric acid modified polyvinyl alcohol starch composite membrane[J]. Packaging and Food Machinery,2021,39(1):18−24.
[35]	CHEN Q L, MA J, HU Y H, et al. Multifunctional antibacterial films with silver nanoparticles reduced in situ by lemon juice[J]. Food Chemistry,2021,365(16):130517.

[1]	YAN Yunkai, SONG Jianxi, MAO Dirui, SU Ling, JIANG Guiquan. Research Progress of Plant Polyphenol-Chitosan Antibacterial Plastic Wrap[J]. Science and Technology of Food Industry, 2021, 42(3): 326-331. DOI: 10.13386/j.issn1002-0306.2020040321
[2]	ZHANG Qun-li, CUI Lin-lin, ZHENG Quan, WU Ze-kai, DING Yun-shan, QIN Yi-qin, ZHANG Jia-li, HE Mei-shan, CHEN Jun-pu. Fresh-keeping Effect of Cellulose Composite Antibacterial Preservative Film on Postharvest Blueberry[J]. Science and Technology of Food Industry, 2019, 40(19): 261-265. DOI: 10.13386/j.issn1002-0306.2019.19.045
[3]	GE Chen, SHANG Meng-jie, TAO Shuang-shuang, LI Jun-feng, LIANG Sheng-kang, LI Hong-fang. Preparation of antimicrobial preservative film based on pullulan and sophorolipids[J]. Science and Technology of Food Industry, 2018, 39(9): 222-227. DOI: 10.13386/j.issn1002-0306.2018.09.039
[4]	WANG Kai, LI Wei, WU Kao, XIAO Man, JIANG Fa-tang, NI Xue-wen. Effect of potassium sorbate on properties and antibacterial effect of konjac glucomannan/zein composite films[J]. Science and Technology of Food Industry, 2017, (11): 276-280. DOI: 10.13386/j.issn1002-0306.2017.11.044
[5]	HE Ming, WANG Zhi-fen, LI Si-dong, Yang Xi-hong, YANG Zi-ming, LI Pu-wang. Effect of CTAB on the structure and properties of chitosan /montmorillonoid composite food preservative films[J]. Science and Technology of Food Industry, 2014, (09): 53-56. DOI: 10.13386/j.issn1002-0306.2014.09.002
[6]	LU Shu-lai, DU Lin-xue, WANG Biao, FENG Jian-hua, LI Xi-hong. Study on anti-mildew polyethylene plastic added with MIT[J]. Science and Technology of Food Industry, 2014, (03): 312-315. DOI: 10.13386/j.issn1002-0306.2014.03.075
[7]	HUANG Xin-hong, LI Xi-hong, FENG Jian-hua, CHEN Huan-huan, LIU Dan-zhou, DU Lin-xue. Study on the effect of preservation of different preservative films in poles[J]. Science and Technology of Food Industry, 2013, (20): 315-318. DOI: 10.13386/j.issn1002-0306.2013.20.076

Supplements (0)

Cited By

Cited by

Periodical cited type(11)

1.	毕海心，段珺婕，周宇轩，赵前程，李智博. 抑菌性纳米颗粒的制备方法及在食品保鲜领域的应用进展. 食品安全质量检测学报. 2024(05): 12-22 .
2.	石彬，冉曜琦，李咏富，龙明秀，何扬波，罗其琪，李伟. 百香果与柠檬对贵州红酸汤发酵品质的影响. 食品安全质量检测学报. 2024(05): 237-245 .
3.	傅雯雯，曾小芸，李静雯，周崇冰，黄凌，谭飔. 胭脂萝卜花色苷活性智能指示膜的制备及其特性分析. 食品工业. 2024(03): 45-49 .
4.	江东阳，李楠楠，黄海源，周泽广，卢彦越，钟磊. 淀粉/羧甲基纤维素/甘油可降解复合膜的制备及性能研究. 林产化学与工业. 2024(02): 94-102 .
5.	蔡秋爽，李鸿梅，何嘉欣，张立世. 改性玉米苞叶纤维素/纳米滑石粉/豌豆淀粉复合膜的制备及性能表征. 食品工业科技. 2023(04): 287-295 . 本站查看
6.	蔡文琪，李泽坤，翟佳乐，陈宇，唐旭，李晓钰，杨立娜. 大豆种皮纤维素薄膜的制备及性能研究. 包装与食品机械. 2023(01): 1-7+13 .
7.	刘忠，徐艳，朱荣耀，赵志强. 纳米银的制备及其应用研究进展. 天津科技大学学报. 2023(02): 75-80 .
8.	黄舒琦，陈熠，李慧玲，范丽萍，王楠. KGM/PEC/TiO_2复合膜的制备及其性能研究. 食品工业. 2023(06): 31-38 .
9.	房迅，王嘉伟，吴迎花，屈靖朝，李锦辉，郭少波，刘智峰. 银纳米颗粒的制备、抑菌机制及应用的研究进展. 化工技术与开发. 2023(08): 33-37 .
10.	张朝涛，王春慧，李雪，石洪玮，刘贵巧，高光晔，毛雪飞. 酶提取-单颗粒电感耦合等离子质谱法分析樱桃番茄纳米银颗粒及其吸收规律研究. 中国无机分析化学. 2023(12): 1271-1281 .
11.	葛瑾，杨钧翔，李金金，刘玲，贾晓昱，张鹏，李江阔. 果蔬绿色防腐包装材料及其应用效果研究进展. 食品科技. 2022(08): 21-27 .