Fabricating active Egg Albumin/Sodium Alginate/Sodium Lignosulfonate Nanoparticles film with significantly improved multifunctional characteristics for food packing
Jinlai Lina b, Malin Cuia, Xiaoyan Zhanga, Metab Alharbic, Abdulrahman Alshammaric, Yifen Linb✉, Da‐Peng Yanga d e✉, Hetong Linb✉
- aKey Laboratory of Chemical Materials and Green Nanotechnology, The Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, China
- bCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- cDepartment of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
- dSchool of Rehabilitation Science and Engineering, University of Health and Rehabilitation Sciences, Qingdao, Shandong 266024, China. Electronic address: yangdp@qztc.edu.cn
- eSchool of Rehabilitation Science and Engineering, University of Health and Rehabilitation Sciences, Qingdao, Shandong 266024, China
- ✉Corresponding author
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Abstract
In food packaging, sodium lignosulfonate nanoparticles (SLS NPs) showed significant antibacterial properties, antioxidant and UV barrier activities. Herein, the SLS NPs were synthesized via a sustainable green method and were added into egg albumin/sodium alginate mixture (EA/SA) to fabricate a safe, edible EA/SA/SNPs food packaging. A composite film EA/SA/SNP was examined microstructurally and physicochemically. The mechanical characteristics, UV protection, water resistance, and the composite film's thermal stability were all enhanced by the inclusion of SLS NPs, and water vapor permeability reduced by 44 %. This composite film exhibited robust antioxidative properties with DPPH and ABTS free radical scavenging rates reaching 76.84 % and 92.56 %, and effective antimicrobial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) with antibacterial rates reaching 98.25 % and 97.13 % for the positively charged nanoparticles interacting with the cell membrane. Freshness tests showed that the EA/SA/SNPs packaging film could delay the quality deterioration of fresh tomatoes. This composite film can slow down spoilage bacteria proliferation and prolongs food's preservation period by eight days at ambient temperature.