Development of antibacterial ε-polylysine/chitosan hybrid films and the effect on citrus

Li, Yana; Ye, Qing-qing; Hou, Wenfu; Zhang, Guoquan

doi:10.1016/j.ijbiomac.2018.07.074

Cited by 61 publications

(22 citation statements)

References 13 publications

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“…In the present study, NSCC-coated tomatoes showed comparable higher TSS content and hence slowed down the maturity rate as compared to the control (p < 0.05). This indicated that NSCC film can effectively delay the aging process and prevent the decrease in TSS content of tomatoes during storage period, which was similar to the earlier study on using ε-polylysine/chitosan film coating in citrus preservation [32].…”

Section: Discussionsupporting

confidence: 88%

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

et al. 2019

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A novel nano-silicon oxides (SiOx)/chitosan complex film was prepared using ultrasonic assistant in the process of dissolving chitosan and silicon oxides (SiOx), and characterized by transmission electron microscopy. Its effect on quality preservation of tomatoes (Solanum lycopersicum L. cv. Zheza 205) was investigated under ambient temperature. The results revealed that the nano-SiOx/chitosan complex (NSCC) film retarded weight loss and softness, delayed the titratable acids and total soluble solids loss, and thus markedly extended shelf life of green tomatoes. The antimicrobial activity of tomatoes coated with NSCC film was also recorded higher compared to chitosan (Ch) films and control. In addition, the NSCC film-coated tomatoes prevent the increase of malondialdehyde content and total polyphenol content. Moreover, the peroxidase activity, phenylalanine ammonia-lyase activity, and polyphenoloxidase activity of tomatoes coated with NSCC film were found lower than that in other treatments. These data indicated that the beneficial effects of nano-SiOx/chitosan complex coating on postharvest quality were possibly associated with the lower rate of O 2 /CO 2 transmission coefficient, limiting food-borne pathogenic bacterial growth, higher antioxidant activities, and also higher reactive oxygen species (ROS) scavenging and anti-browning activities of related enzymes in the tomatoes. Further, the results of the study could be used to successfully develop a novel nano-SiOx/chitosan complex film for improving the postharvested quality of tomatoes and thus effectively utilized by the food packaging industry.

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Section: Discussionsupporting

confidence: 88%

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

et al. 2019

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“…CDs/CH coatings with CD concentrations of 0%, 1.5%, 3%, and 4.5% were evaluated for antibacterial activity against Staphylococcus aureus and Escherichia coli by determining inhibition zone diameter according to the Kirby-Bauer method of Li et al 29 Bacterial suspensions (1 mL, 10 6 -10 7 CFU mL −1 ) of S. aureus and of E. coli were spread on separate nutrient broth agar plates. Inoculated agar plates were dried for 10 min, and then the films (6 mm diameter) were flattened on the surface of inoculated nutrient broth agar.…”

Section: Measurement Of Inhibition Zone Diametermentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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“…In the previous study, the polyelectrolyte complex composed of ε-PL and lignosulfonate also had better toughness than those prepared from other cationic polyelectrolytes. 14 , 18 The reason for the excellent toughness of the ε-PL/fructose and ε-PL/lignosulfonate complexes is not yet clear. We presume that the chemical structure of ε-PL, which is the same as that of nylon 6 (a tough polyamide used in engineering applications), except for the amino groups on the side chain, is responsible for the excellent toughness.…”

Section: Resultsmentioning

confidence: 99%

“… 15 These limitations have restricted the development of solid ε-PL to a soft hydrogel 16 , 17 and a few other materials. 18 − 21 To overcome the poor moldability, we increased the apparent molecular weight of ε-PL by forming a molecular complex via ionic interactions with an anionic detergent 18 or a lignin derivative. 19 …”

Section: Introductionmentioning

confidence: 99%

Bio-Based, Flexible, and Tough Material Derived from ε-Poly-l-lysine and Fructose via the Maillard Reaction

2020

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We report a bio-based, soft, elastic, and tough material prepared from a mixture of ε-poly- l -lysine (ε-PL) and d -fructose. The obtained complex was insoluble in water, whereas its ingredients had high water solubility. This complex was likely formed via Schiff base formation and subsequent rearrangement reactions, that is, the Maillard reaction, because the reaction occurred between reducing sugars and cationic polyelectrolytes having primary and secondary amino groups. The progress of the Maillard reaction was investigated by proton nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy. Mechanical properties of the complexes were evaluated by tensile testing, and the properties of the optimized complex [ε-PL/fructose = 60:40 (w/w), maximum stress = 27.9 MPa, strain at break = 46%, Young’s modulus = 741.6 MPa] resembled those of some petroleum-based plastics. Additionally, the ε-PL/fructose complex displayed antimicrobial activity against Bacillus subtilis . These ε-PL/fructose complexes have biological properties such as antimicrobial activity, low toxicity toward mammals, and biodegradability, which are attributable to the intrinsic nature of ε-PL, as well as enhanced mechanical properties and water resistance compared with pure ε-PL.

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Development of antibacterial ε-polylysine/chitosan hybrid films and the effect on citrus

Cited by 61 publications

References 13 publications

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Bio-Based, Flexible, and Tough Material Derived from ε-Poly-l-lysine and Fructose via the Maillard Reaction

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