Lipopeptide of Bacillus velezensis incorporated with silver nanoparticles into a functional coating for sweet cherry preservation

文献类型： 外文期刊

第一作者： Mao, Minxin

作者： Mao, Minxin;Wang, Jianyu;Hu, Shunqing;Zou, Man;Zhang, Qian;Peng, Chifang;Peng, Chifang;Meng, Yu;Bao, Wenting

作者机构：

关键词： Lipopeptide; Silver nanoparticles; Polyvinyl alcohol; Coating; Synergistic antimicrobial effect; Sweet cherry

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：10.6； 五年影响因子：9.8 ）

ISSN： 2214-2894

年卷期： 2025 年 49 卷

页码：

收录情况： SCI

摘要： Functional coatings offer an effective solution to fruit decay, yet reports on lipopeptide-based coatings are highly limited. Moreover, the study of integrating lipopeptides (LPs) with nanomaterials into functional coatings remains unreported. In this study, the crude LP was isolated from the fermentation broth of Bacillus velezensis Q-84, and mono-dispersed silver nanoparticles (Ag@CS NPs) were synthesized using chitosan (CS) as stabilizer. Compared to their individual applications, the combination of LP and Ag@CS NPs demonstrated excellent synergistic antibacterial effects, reducing their minimum inhibitory concentrations (MICs) by 75.0 % and 87.5 %, respectively. Moreover, incorporating LP and Ag@CS NPs into the polyvinyl alcohol (PVA) matrix produced composite PVA/LP/Ag@CS NPs coating with great physical stability and barrier properties, good antibacterial and antioxidant capacity. When applied to sweet cherries, the composite coatings reduced the rotting rate by 88.5 % during room temperature storage. In addition, the coatings demonstrated low silver migration and good biocompatibility. The proposed coating presents a promising approach for postharvest fruit preservation by combining antimicrobial metabolites with nanomaterials.

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