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A multi-functional α-Fe2O3/g-C3N4/chitosan nanocomposite film with photodynamic antibacterial behavior for long-term preservation of perishable products

文献类型: 外文期刊

作者: Yao, Chunxia 1 ; Song, Wei 1 ; Wang, Xuesheng 2 ; Huang, Sai 2 ; Lu, Yangyang 1 ; Zhou, Jiaxin 1 ; Song, Weiguo 1 ; Zhang, Zhijie 2 ;

作者机构: 1.Shanghai Acad Agr Sci, Inst Agrofood Stand & Testing Technol, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

2.Shanghai Inst Technol, Sch Mat Sci & Engn, 100 Haiquan Rd, Shanghai 201418, Peoples R China

关键词: Photodynamic antibacterial; Chitosan; S -scheme heterojunction; Nanocomposite film; Food preservation

期刊名称:CHEMICAL ENGINEERING JOURNAL ( 影响因子:13.2; 五年影响因子:13.5 )

ISSN: 1385-8947

年卷期: 2025 年 520 卷

页码:

收录情况: SCI

摘要: This study presents an innovative nanocomposite film with multiple synergistic sterilization modes, which aims to enhance the freshness of fruits and reduce wastage by capitalizing on the availability of sunlight. In detail, alpha-Fe2O3/g-C3N4 (FOCN) nanocomposite with excellent visible-light-harvesting ability and photodynamic antibacterial activity was fabricated, which was then filled within a chitosan (CS) matrix, resulting in a novel antibacterial film for food preservation. The obtained alpha-Fe2O3/g-C3N4/chitosan (FOCN/CS) film exhibited impressive antibacterial activities, with sterilizing rate of 99.7 % +/- 0.6 % against Escherichia coli (E. coli) and 97.6 % +/- 0.4 % against Staphylococcus aureus (S. aureus) with short processing time (10 min) under visible light illumination. Based on this, the FOCN/CS film demonstrated excellent food preservation performance, which significantly prolonged the shelf life of strawberries, baby bok choy and pork. Such satisfactory preservation ability originates from the synergistic effect of alpha-Fe2O3 and g-C3N4, which formed S-type heterojunction and bestow the FOCN/CS film with superior photodynamic antibacterial activity. Therefore, the film provides a novel microbiological control barrier for food preservation, with the potential to effectively reduce microbiologically induced food spoilage problems.

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