The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications
In this work, zinc oxide (ZnO) micron and nano sized-particles with different morphologies were synthesized by aqueous precipitation and evaluated as antimicrobial agents against foodborne pathogens. The most effective bactericide system was selected to prepare active poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films by three different methods (i) direct melt-mixing, (ii) melt-mixing of preincorporated ZnO into PHBV18 (18 mol% valerate content) fiber mats made by electrospinning, and, (iii) as a coating of the annealed electrospun PHBV18/ZnO fiber mats over compression molded PHBV. Results showed that ZnO successfully improved the thermal stability of the PHBV18, being the preincorporation method the most efficient in mitigating the negative impact that the PHBV18 had on the thermal stability, barrier and optical properties of the PHBV films. Similar behavior was found for the coating structure although this film showed effective and prolonged antibacterial activity against Listeria monocytogenes. This study highlights the suitability of the PHBV/ZnO nanostructures for active food packaging and food contact surface applications.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2016-10-24
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Subjects: | ZnO, PHBV, Antimicrobial activity, Electrospinning, Active packagin, Food contact surfaces, |
Online Access: | http://hdl.handle.net/10261/143517 http://dx.doi.org/10.13039/501100003329 |
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dig-iata-es-10261-1435172017-10-24T04:30:27Z The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications Castro Mayorga, Jinneth Lorena Fabra, María José Pourrahim, A.M. Olsson, R.T. Lagarón Cabello, José María Ministerio de Economía y Competitividad (España) Colciencias (Colombia) ZnO PHBV Antimicrobial activity Electrospinning Active packagin Food contact surfaces In this work, zinc oxide (ZnO) micron and nano sized-particles with different morphologies were synthesized by aqueous precipitation and evaluated as antimicrobial agents against foodborne pathogens. The most effective bactericide system was selected to prepare active poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films by three different methods (i) direct melt-mixing, (ii) melt-mixing of preincorporated ZnO into PHBV18 (18 mol% valerate content) fiber mats made by electrospinning, and, (iii) as a coating of the annealed electrospun PHBV18/ZnO fiber mats over compression molded PHBV. Results showed that ZnO successfully improved the thermal stability of the PHBV18, being the preincorporation method the most efficient in mitigating the negative impact that the PHBV18 had on the thermal stability, barrier and optical properties of the PHBV films. Similar behavior was found for the coating structure although this film showed effective and prolonged antibacterial activity against Listeria monocytogenes. This study highlights the suitability of the PHBV/ZnO nanostructures for active food packaging and food contact surface applications. This work was financially supported by the Spanish Ministry of Economy and Competitiveness (MAT2012-38947-C02-01 and AGL2015-63855-C2-1-R). J.L. Castro-Mayorga is supported by the Administrative Department of Science, Technology and Innovation (Colciencias) of Colombian Government. M. J. Fabra is recipient of a Ramon y Cajal contract from the Spanish Ministry of Economy and Competitiveness. Peer reviewed 2017-02-07T08:15:00Z 2017-02-07T08:15:00Z 2016-10-24 artículo http://purl.org/coar/resource_type/c_6501 Food and Bioproducts Processing (2017) 101: 32-44 0960-3085 http://hdl.handle.net/10261/143517 10.1016/j.fbp.2016.10.007 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1-R Postprint http://dx.doi.org/10.1016/j.fbp.2016.10.007 Sí open Elsevier |
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ZnO PHBV Antimicrobial activity Electrospinning Active packagin Food contact surfaces ZnO PHBV Antimicrobial activity Electrospinning Active packagin Food contact surfaces |
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ZnO PHBV Antimicrobial activity Electrospinning Active packagin Food contact surfaces ZnO PHBV Antimicrobial activity Electrospinning Active packagin Food contact surfaces Castro Mayorga, Jinneth Lorena Fabra, María José Pourrahim, A.M. Olsson, R.T. Lagarón Cabello, José María The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications |
description |
In this work, zinc oxide (ZnO) micron and nano sized-particles with different morphologies were synthesized by aqueous precipitation and evaluated as antimicrobial agents against foodborne pathogens. The most effective bactericide system was selected to prepare active poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films by three different methods (i) direct melt-mixing, (ii) melt-mixing of preincorporated ZnO into PHBV18 (18 mol% valerate content) fiber mats made by electrospinning, and, (iii) as a coating of the annealed electrospun PHBV18/ZnO fiber mats over compression molded PHBV. Results showed that ZnO successfully improved the thermal stability of the PHBV18, being the preincorporation method the most efficient in mitigating the negative impact that the PHBV18 had on the thermal stability, barrier and optical properties of the PHBV films. Similar behavior was found for the coating structure although this film showed effective and prolonged antibacterial activity against Listeria monocytogenes. This study highlights the suitability of the PHBV/ZnO nanostructures for active food packaging and food contact surface applications. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Castro Mayorga, Jinneth Lorena Fabra, María José Pourrahim, A.M. Olsson, R.T. Lagarón Cabello, José María |
format |
artículo |
topic_facet |
ZnO PHBV Antimicrobial activity Electrospinning Active packagin Food contact surfaces |
author |
Castro Mayorga, Jinneth Lorena Fabra, María José Pourrahim, A.M. Olsson, R.T. Lagarón Cabello, José María |
author_sort |
Castro Mayorga, Jinneth Lorena |
title |
The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications |
title_short |
The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications |
title_full |
The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications |
title_fullStr |
The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications |
title_full_unstemmed |
The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications |
title_sort |
impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications |
publisher |
Elsevier |
publishDate |
2016-10-24 |
url |
http://hdl.handle.net/10261/143517 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
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1777670036261961728 |