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  • Title: Novel biopolymer-based nanocomposite food coatings that exhibit active and smart properties due to a single type of nanoparticles.
    Author: Kritchenkov AS, Egorov AR, Volkova OV, Artemjev AA, Kurliuk AV, Anh Le T, Hieu Truong H, Le-Nhat-Thuy G, Van Tran Thi T, Van Tuyen N, Khrustalev VN.
    Journal: Food Chem; 2021 May 01; 343():128676. PubMed ID: 33250292.
    Abstract:
    We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm, PDI = 0.118 ± 0.014, ζ-potential = 21 mV and Tg = 8 ± 1 °C) are based on polyethylene glycol (PEG)/methyl cellulose (MC) core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The core of nanoparticles acts as a temperature indicator, changing its color from colorless into deep purple at 8 °C, while the shell provides antimicrobial (due to chitosan), UV-protective and antioxidant (due to gallotannin) effects. We incorporated these nanoparticles into the chitosan matrix. The coatings demonstrated improved mechanical and barrier properties compared with the pure chitosan coating. The elaborated coatings pronouncedly improve the shelf-life of Ricotta cheese. Moreover, they serve as thermo indicators, which warn about cheese storage at an unacceptable temperature. Thus, we developed new coatings in which all properties are enabled by a single type of nanoparticles.
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