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Application of Ag@SiO2 nanoparticles within PVA to reduce growth of E. coli and S. aureus in beef patties.
J Food Sci. 2022 Oct; 87(10):4569-4579.JF

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhao J
College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong, Jiangsu, China.
Qian J
National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Luo J
College of Life Science, Anhui Normal University, Wuhu, Anhui, China.
Huang M
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.
Yan W
National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Zhang J
National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

MeSH

AnimalsCattlePolyvinyl AlcoholStaphylococcus aureusEscherichia coliSilicon DioxideMethicillin-Resistant Staphylococcus aureusSilverNanoparticlesAnti-Bacterial AgentsMeat Proteins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36065890

Citation

Zhao, Jianying, et al. "Application of Ag@SiO2 Nanoparticles Within PVA to Reduce Growth of E. Coli and S. Aureus in Beef Patties." Journal of Food Science, vol. 87, no. 10, 2022, pp. 4569-4579.
Zhao J, Qian J, Luo J, et al. Application of Ag@SiO2 nanoparticles within PVA to reduce growth of E. coli and S. aureus in beef patties. J Food Sci. 2022;87(10):4569-4579.
Zhao, J., Qian, J., Luo, J., Huang, M., Yan, W., & Zhang, J. (2022). Application of Ag@SiO2 nanoparticles within PVA to reduce growth of E. coli and S. aureus in beef patties. Journal of Food Science, 87(10), 4569-4579. https://doi.org/10.1111/1750-3841.16292
Zhao J, et al. Application of Ag@SiO2 Nanoparticles Within PVA to Reduce Growth of E. Coli and S. Aureus in Beef Patties. J Food Sci. 2022;87(10):4569-4579. PubMed PMID: 36065890.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of Ag@SiO2 nanoparticles within PVA to reduce growth of E. coli and S. aureus in beef patties. AU - Zhao,Jianying, AU - Qian,Jing, AU - Luo,Ji, AU - Huang,Mingming, AU - Yan,Wenjing, AU - Zhang,Jianhao, Y1 - 2022/09/06/ PY - 2022/07/18/revised PY - 2021/05/26/received PY - 2022/07/23/accepted PY - 2022/9/7/pubmed PY - 2022/10/22/medline PY - 2022/9/6/entrez KW - Ag@SiO2 KW - antimicrobial activity KW - beef patties KW - nanocomposite film KW - polyvinyl alcohols SP - 4569 EP - 4579 JF - Journal of food science JO - J Food Sci VL - 87 IS - 10 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/36065890/Application_of_Ag@SiO2_nanoparticles_within_PVA_to_reduce_growth_of_E__coli_and_S__aureus_in_beef_patties_ DB - PRIME DP - Unbound Medicine ER -