Synthesis of CuO nanoparticles stabilized with gelatin for potential use in food packaging applications.

Autor: Gvozdenko AA; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Siddiqui SA; Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315, Straubing, Germany.; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610, D, Quakenbrück, Germany., Blinov AV; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Golik AB; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Nagdalian AA; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia. geniando@ya.ru.; Saint Petersburg State Agrarian University, Peterburgskoe Highway 2, 196601, Pushkin, Saint Petersburg, Russia. geniando@ya.ru., Maglakelidze DG; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Statsenko EN; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Pirogov MA; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Blinova AA; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Sizonenko MN; North-Caucasus Federal University, Pushkina str. 1, 355017, Stavropol, Russia., Simonov AN; Stavropol State Agrarian University, Zootekhnichesky Avenue 12, 355017, Stavropol, Russia., Zhukov RB; Don State Agrarian University, Krivoshlykova Street 24, 346493, Persianovsky, Russia., Kolesnikov RO; Saint Petersburg State Agrarian University, Peterburgskoe Highway 2, 196601, Pushkin, Saint Petersburg, Russia., Ibrahim SA; North Carolina Agricultural and Technical State University, E. Market Street, 1601,, 24711, Greensboro, NC, USA.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2022 Jul 27; Vol. 12 (1), pp. 12843. Date of Electronic Publication: 2022 Jul 27.
DOI: 10.1038/s41598-022-16878-w
Abstrakt: In the present study, a method for the synthesis of gelatin-stabilized copper oxide nanoparticles was developed. Synthesis was carried out by direct chemical precipitation. Copper sulfate, chloride, and acetate were used as precursors for the copper oxide synthesis. Gelatin was used as a stabilizer. It was found that the formation of monophase copper oxide II only occurred when copper acetate was used as a precursor. Our results showed that particles of the smallest diameter are formed in an aqueous medium (18 ± 6 nm), and those of th largest diameter-in an isobutanol medium (370 ± 131 nm). According to the photon correlation spectroscopy data, copper oxide nanoparticles synthesized in an aqueous medium were highly stable and had a monomodal size distribution with an average hydrodynamic radius of 61 nm. The study of the pH effect on the colloidal stability of copper oxide nanoparticles showed that the sample was stable in the pH range of 6.8 to 11.98. A possible mechanism for the pH influence on the stability of copper oxide nanoparticles is described. The effect of the ionic strength of the solution on the stability of the CuO nanoparticles sol was also studied, and the results showed that Ca 2+ ions had the greatest effect on the sample stability. IR spectroscopy showed that the interaction of CuO nanoparticles with gelatin occurred through the hydroxyl group. It was found that CuO nanoparticles stabilized with gelatin have a fungicidal activity at concentration equivalent 2.5 · 10 -3  mol/L and as a material for food nanopackaging can provide an increase in the shelf life of products on the example of strawberries and tomatoes. We investigated the possibility of using methylcellulose films modified with CuO nanoparticles for packaging and storage of hard cheese "Holland". The distribution of CuO nanoparticles in the methylcellulose film was uniform. We found that methylcellulose films modified with CuO nanoparticles inhibited the growth and development of QMAFAM, coliforms, yeast and mold in experimental cheese sa mples. Our research has shown that during the cheese storage in thermostat at 35 ± 1 °C for 7 days, CuO nanoparticles migrated to the product from the film. Nevertheless, it is worth noting that the maximum change in the concentration of copper in the experimental samples was only 0.12 µg/mg, which is not a toxic concentration. In general, the small value of migration of CuO nanoparticles confirms the high stability of the developed preparation. Our results indicated that the CuO nanoparticles stabilized with gelatin have a high potential for use in food packaging - both as an independent nanofilm and as part of other packaging materials.
(© 2022. The Author(s).)
Databáze: MEDLINE
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