Abstract：
Most of postharvest agricultural produces are perishable due to microorganisms infections and physiological change. Herein, one kind of multifunctional coating film of SC-ECCNPs was developed by incorporating organic nanoparticles of ECCNPs into starch/carboxymethylcellulose (SC) to prolong shelf life of food with excellent performances. The SC-ECCNPs coating was prepared with starch and sodium carboxymethylcellulose as film substrate (SC) to incorporate with organic nanoparticles of ECCNPs formed by integrating epigallocatechin-3-gallate (EGCG), cysteine (Cys), and cinnamaldehyde (CA). The incorporation of ECCNPs improves the UV-resistance and physical properties of SC-ECCNPs coating and also endows it with excellent antioxidative and broad-spectrum antibacterial activity. The application possibilities of SC-ECCNPs coating were explored with strawberries and oranges as samples, validating that the SC-ECCNPs coating can prolong the shelf life of fruits at room temperature. The biosafety of the coating was further confirmed with hemolysis and MTT experiments. The SC-ECCNPs coating film was prepared with natural substrates via a simple and green method. The investigation provides an instructive way for developing advanced packaging materials with high performances.
摘要：
由于微生物感染和生理变化，大多数采后农产品易腐。在这里，通过将ECCNPs的有机纳米颗粒掺入淀粉/羧甲基纤维素（SC）中，开发了一种多功能的SC-ECCNPs包衣膜，以延长食品的保质期，具有优异的性能。SC-ECCNPs涂层是以淀粉和羧甲基纤维素钠为膜基质（SC）制备的，以掺入通过整合表没食子儿茶素-3-没食子酸酯（EGCG）形成的ECCNPs的有机纳米颗粒，半胱氨酸(Cys),和肉桂醛（CA）。ECCNPs的掺入改善了SC-ECCNPs涂层的抗UV性和物理性能,并且还赋予其优异的抗氧化和广谱抗菌活性。以草莓和橙子为样品，探讨了SC-ECCNPs涂层的应用可能性，验证SC-ECCNPs涂层可以延长水果在室温下的保质期。通过溶血和MTT实验进一步证实了涂层的生物安全性。采用简单、绿色的方法,以天然基质制备SC-ECCNPs涂膜。该研究为开发高性能先进包装材料提供了一条有指导意义的途径。
