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使用银纳米颗粒和天然抗菌剂用于食品保存的抗真菌配方的开发

Seyedeh Elmira Moosavi¹, Annie Castonguay², Steven Laplante²

¹Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in food safety and quality, Institute of Nutrition and Functional Foods (INAF), INRS Armand-Frappier Santé Biotechnologie Research Centre, 531 des Prairies Blvd., Laval, QC H7V 1B7, Canada.

Microbial pathogenesis

|September 1, 2025

概括

自然的精油和银纳米颗粒被结合起来,制造出绿色的抗真菌剂. 这些配方有效地控制了食物腐烂真菌,如Botrytis cinerea,Rhizopus stolonifer和Alternaria brassicae,显示了食品保存的前景.

科学领域:

食品科学与技术
菌群学
纳米技术

背景情况:

食物腐烂是由真菌病原体引起的重大问题,例如Botrytis cinerea,Rhizopus stolonifer和Alternaria brassicae.
传统的抗真菌药物可能存在局限性,

研究的目的:

评估天然精油 (EO) 和银纳米颗粒 (AgNP) 对关键食物腐烂真菌的抗真菌功效.
开发和评估用于增强抗真菌活性的协同作用的EO/AgNP配方.

主要方法:

使用微稀释和棋盘测试来确定EO和AgNP的最小抑制度 (MIC) 和分数抑制度 (FIC) 指数.
高性能液态染色学 (HPLC) 分析了选定的EO的化学成分.
合成了三种含有特定EO和AgNP组合的活性配方,并对其抗真菌功效进行了测试.

主要成果:

选择的EO含有丰富的主要成分,如甲,醇和卡瓦克罗尔.
开发的EO/ AgNP配方对R. stolonifer (80.7~89.0%),B. cinerea (96.3~100%) 和A. brassicae (94.3~100%) 具有强大的抗真菌活性.
在某些EO和AgNP之间观察到协同作用.

结论:

植物精油和银纳米颗粒的组合显示出作为有效的绿色抗真菌剂的巨大潜力.
这些新的配方为天然食品保存提供了有前途的策略,减少了腐烂和延长了保质期.
对这些EO/AgNP配方的进一步研究可能会在食品行业带来可持续的解决方案.

关键词:

抗真菌活性精油食品的保存方法在HPLC分析中银纳米粒子腐烂的真菌协同效应

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