The present work describes the preparation of ZnO nanoparticles loaded starch-coated polyethylene film. The presence of ZnO nanoparticles was confirmed by surface plasmon resonance (SPR), X-ray diffraction (XRD) studies and transmission electron microscopy (TEM). The ZnO loaded film was tested for its biocidal action against model bacteria Escherichia coli using zone inhibition and killing kinetics of bacterial growth methods. This newly developed material bears potential to be used as food packaging material to prevent food stuff from bacterial contamination.
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http://dx.doi.org/10.1016/j.colsurfb.2011.09.031 | DOI Listing |
Ital J Food Saf
January 2025
Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java.
The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products.
View Article and Find Full Text PDFMicrobiol Spectr
January 2025
Department of Veterinary Population Medicine, University of Minnesota, St. Paul, Minnesota, USA.
The goal of this study was to characterize the microbial profile of two different fresh pork cuts, bootjack (BJ) trim and tenderloin (TL), through a 16S rRNA sequencing workflow developed specifically for investigating low-biomass fresh meat within a commercial production schedule. Additionally, this study aimed to determine a baseline prevalence and enumeration profile across these two fresh pork cuts. Results showed that microbiome diversity was different between the BJ and TL, and also differed significantly by processing date.
View Article and Find Full Text PDFSci Rep
January 2025
Nanotechnology Department, Faculty of Science, Urmia University, Urmia, Iran.
Today, active packaging has become essential to increase food safety and decrease food spoilage. In this study, the aim was to delay spoilage and increase the shelf life of rainbow fish fillets with a new hybrid nanocomposite active packaging. Packaging was fabricated with Ethylene vinyl acetate and active compounds such as rosemary extract, zinc oxide nanoparticles, and modified iron (Fe-MMT).
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address:
Purple passion fruit peel (PPFP) is a common biomass waste. Meanwhile, hydrothermal carbonization (HTC) is a common technology used for thermal conversion of biomass waste. Herein, the aqueous phase (AP) of PPFP was determined using HTC, and its properties were studied.
View Article and Find Full Text PDFFood Chem
January 2025
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address:
The current study aimed to synthesize a ZIF-8 metal-organic framework loaded with the Rose Bengal (ZIF-8@RB) as the photodynamic sterilization ingredient to address the uncontrolled release of active ingredients in packaging films. The photodynamic controlled release packaging film was then prepared using a PVDF polymer matrix via uniaxial electrospinning. The microstructure, particle size, excitation wavelength, and singlet oxygen yield of ZIF-8@RB were examined.
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