Application of Ag@SiO2 nanoparticles within PVA to reduce growth of E. coli and S. aureus in beef patties. Issue 10 (6th September 2022)

• Record Type: Journal Article
• Authors: Zhao, Jianying; Qian, Jing; Luo, Ji; Huang, Mingming; Yan, Wenjing; Zhang, Jianhao
• Is Part Of: Journal of food science. Volume 87:Issue 10(2022)
• Page Start: 4569
• Page End: 4579
• Publication Date: 2022-09-06
• Subjects: Ag@SiO2 -- antimicrobial activity -- beef patties -- nanocomposite film -- polyvinyl alcohols; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16292
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: To overcome defects of polyvinyl alcohol (PVA) and expand its applications in food preservation, PVA/Ag@SiO2 nanocomposite films were prepared using the solution intercalation film‐casting method. Transmission electron microscopy, X‐ray diffraction, and UV‐visible absorption spectra were applied to confirm the synthesis of the nanoparticles (NPs). Effects of Ag@SiO2 NPs on physicochemical characteristics of films like viscosity, swelling ratio, tensile strength, elongation at break, as well as antibacterial activity were also evaluated. Results indicate that Ag@SiO2 NPs could be synthesized successfully, and the increasing concentration of Ag@SiO2 NPs led to the decrease in viscosity and the swelling ratio of the PVA/Ag@SiO2 NPs nanocomposite films. PVA/Ag@SiO2 nanocomposite films exhibited increased tensile strength and strong antibacterial activity against Escherichia coli and Staphylococcus aureus . The films had higher antibacterial activity toward E. coli compared with S. aureus . Beef patties were applied to verify the practicality of PVA/Ag@SiO2 films. PVA/Ag@SiO2 NPs nanocomposite films act as an active food packaging system showing great potential in retaining food safety and prolonging the shelf‐life of packaged foods. Practical Application: During the storage of fresh meat, the microbial count on the meat surface increased with increasing storage time; meat proteins could be broken down by microorganisms, causing the tissue structure to be destroyed, leading to loose muscle fibers and loss of nutrient‐containing juices. In this paper, by improving the PVA film, a new antibacterial membrane was prepared, which can be used for fresh meat sold in supermarkets, as a lining at the bottom of the meat or directly covering the meat. The method can significantly decrease the number of microorganisms and extend the shelf‐life of fresh meat.