Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidant activities

Zhan, Fuchao; Yan, Xiangxing; Feng, Sheng; Li, Bin

doi:10.1016/j.foodchem.2020.127172

Cited by 44 publications

(19 citation statements)

References 59 publications

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“…For this purpose, various types of antibacterial agents can be considered ranging from phenolics to alcohols, aldehydes, halogens, oxidizing agents, heavy metals, essential oils, and quaternary ammonium compounds (QACs) (Benbettaïeb et al., 2020; Bruni et al., 2020; Busolo & Lagaron, 2015; Diaz‐Galindo et al., 2020; Fortunati et al., 2016; Glaser et al., 2019; Goudar et al., 2020; Halim et al., 2018; Hosseini et al., 2019; Huang et al., 2020; Imran et al., 2012; Kwon et al., 2017; Lamarra et al., 2020; Li, Yan, et al., 2020; Lou et al., 2021; Luzi et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019; Milovanovic et al., 2018; Muriel‐Galet et al., 2014; Pan et al., 2019; Picchio et al., 2018; Priyadarshi et al., 2021; Tongdeesoontorn et al., 2020; Wang et al., 2019; Wen et al., 2016; Yadav et al., 2020, 2021; Zhan et al., 2020). The majority of these agents function by denaturing proteins crucial for the activity of bacteria and/or disrupting/rupturing the bacterial plasma membrane.…”

Section: Release‐based Antimicrobial Coatingsmentioning

confidence: 99%

“…Fourth, some antibacterial agents are toxic and not suitable for use in food contact surfaces with prolonged exposure to food commodities. To reduce any potential risk of chemical leaching into food, antimicrobials of biological origin such as essential oils, natural phenolics (e.g., coumarin, gallic acid, resveratrol, quercetin, and tannic acid), natural cationic amines (e.g., lecithin from egg and soybean, chitosan from crustacean shells), and natural enzymes (e.g., lysozyme from egg and milk) have typically been utilized as active ingredients in these coatings (Benbettaïeb et al., 2020; Bruni et al., 2020; Busolo & Lagaron, 2015; Diaz‐Galindo et al., 2020; Fortunati et al., 2016; Glaser et al., 2019; Goudar et al., 2020; Halim et al., 2018; He, Fei, et al., 2020; Hosseini et al., 2019; Huang et al., 2020; Imran et al., 2012; Kwon et al., 2017; Lamarra et al., 2020; Li, Yan, et al., 2020; Liu et al., 2020; Lou et al., 2021; Luzi et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019; Milovanovic et al., 2018; Muriel‐Galet et al., 2014; Pan et al., 2019; Picchio et al., 2018; Tongdeesoontorn et al., 2020; Wang et al., 2019; Wen et al., 2016; Yadav et al., 2020, 2021; Zhan et al., 2020). Also, implementation of relatively low‐toxicity metals and their ions such as silver and copper in coatings for food contact surfaces has been commonly reported in the literature (Bahrami et al., 2019; Ferreira et al., 2019; Kim et al., 2019; Lee et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019).…”

Section: Release‐based Antimicrobial Coatingsmentioning

confidence: 99%

“…Recently, a large amount of research has been conducted regarding the incorporation of silver ions and nanoparticles (NPs) as AMAs into coatings for food contact surfaces and food packaging materials (Bahrami et al., 2019; Bang et al., 2019; Ferreira et al., 2019; Kim et al., 2019; Lee et al., 2019; Lin et al., 2014; Martinez‐Abad et al., 2012; Menezes et al., 2019; Nthunya et al., 2017; Wang, Wang, et al., 2015; Zhan et al., 2020). Silver ions are naturally present in humans and typically found at blood levels below 2.3 µg/L (Wan et al., 1991).…”

Section: Release‐based Antimicrobial Coatingsmentioning

confidence: 99%

See 2 more Smart Citations

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

DeFlorio

Liu

White

et al. 2021

Comp Rev Food Sci Food Safe

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Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross‐contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet‐based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent–releasing coatings, contact‐based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion‐based antifouling coatings. The advantages for each group and technical challenges remaining before wide‐scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large‐scale operations such as farms, food processing facilities, and kitchens.

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Section: Release‐based Antimicrobial Coatingsmentioning

confidence: 99%

Section: Release‐based Antimicrobial Coatingsmentioning

confidence: 99%

Section: Release‐based Antimicrobial Coatingsmentioning

confidence: 99%

See 1 more Smart Citation

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

DeFlorio

Liu

White

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…To improve zein films, several different options have been explored: adding plasticizers (e.g., oleic acid, polyethylene glycol, glycerol, etc.) [ 128 , 129 ], adding micro- or nanoparticles (e.g., zinc or silver) [ 129 , 130 ], using other biopolymers to create better biopolymer blends (e.g., PP, PLA, etc. ), [ 123 , 125 , 129 , 131 , 132 ] or adding other compounds (e.g., tannic acid, gamma-Cyclodextrin, etc.)…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

“…), [ 123 , 125 , 129 , 131 , 132 ] or adding other compounds (e.g., tannic acid, gamma-Cyclodextrin, etc.) which can provide different supplementary abilities (e.g., antioxidant, antibacterial properties) [ 130 , 132 , 133 ].…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

et al. 2020

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This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

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Tailoring the Surface Properties of Micro/Nanofibers Using 0D, 1D, 2D, and 3D Nanostructures: A Review on Post‐Modification Methods

Schneider

Facure

Chagas

et al. 2021

Adv Materials Inter

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Micro‐ and nanofibers produced by electrospinning and solution blow spinning (SBS) are highly suitable platforms for diverse applications due to their advantageous properties, including the high surface area to volume ratio, high porosity, and flexibility. To render them additional functionalities, distinct pre‐ or post‐modification processes have been proposed for modifying such micro‐ and nanofibers with 0D, 1D, 2D, and 3D nanostructures. The pre‐modification requires the addition of 0D–3D nanostructures (or their precursors) into the polymeric phase before the spinning process, which can demand laborious solubilization and requires changes in experimental spinning parameters, with impact on morphology, spinnability, and properties. Post‐modification methods, on the other hand, enable the fabrication of composite fibers without the need to optimize the spinning parameters, allowing a simple and efficient surface modification. Herein, recent advances on post‐modification methods of spun fibers, including wet chemistry, grafting, crosslinking, click chemistry, oxidations, hydrolysis and reduction strategies, dip‐coating, layer‐by‐layer, electro/air‐spray, atomic layer deposition, and plasma techniques aiming at the surface functionalization with 0D–3D nanostructures are surveyed. Recent results, trends, and challenges on the application of such surface‐modified fibers for environmental, industrial, and medical applications, including as adsorbent and filtering membranes, catalysts for pollutants degradation, and wearable sensors are examined.

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Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidant activities

Cited by 44 publications

References 59 publications

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

Tailoring the Surface Properties of Micro/Nanofibers Using 0D, 1D, 2D, and 3D Nanostructures: A Review on Post‐Modification Methods

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