南京农业大学食品科技学院吴正国、金鹏、郑永华教授团队在Food Chemistry发表题目为“Liposome/chitosan coating film bioplastic packaging for Litchi fruit preservation”研究论文（脂质体/壳聚糖涂膜生物塑料包装用于荔枝保鲜）。摘要： 壳聚糖是一种理想的食品保鲜涂膜，但单一的壳聚糖涂膜性能不佳。本研究将铜纳米粒子(CuNPs)和百里香精油(TEO)包埋于磷脂形成的亲水-疏水双畴结构中，制备脂质体，并与壳聚糖结合，得到用于荔枝保鲜的壳聚糖基涂膜。脂质体分散性良好，稳定性好，平均粒径约190nm；该脂质体表现出良好的可控释放性能，7天后TEO的累积释放率为65.17%，CuNPs的累积释放率为15.17%；且包衣膜的氧气和水蒸气阻隔性能得到较大提高。重要的是，该薄膜具有有效的抗氧化、抗菌活性和良好的安全性，对荔枝具有更好的保鲜效果。本研究为可控和长期保存的食品包装的设计和制造提供了见解。研究结果：Fig. 1. Schematic preparation of CS/LIP-TEO-CuNPs for litchi preservation.3.1 CuNPs 的表征Fig. 2. Transmission electron microscope images of CuNPs in bright field (a, b) and in dark field (c); energy dispersive analysis of Cu element (d); Ultraviolet-visible absorption spectroscopy (e), X-ray diffraction spectra (f) and histograms of particle size distribution of CuNPs (g); Fourier transform infrared spectrometer of CuNPs, catechins and ascorbic acid (h).3.2 脂质体的表征Fig. 3. Transmission electron microscope images of LIP-TEO-CuNPs in bright field and dark field (a, b, c); O, N, P, and Cu elements mapping (d, e, f, g); Scanning electron microscope images of LIP-TEO-CuNPs (h, i); Energy spectrum analysis (j); Histogram of particle size distribution of LIP-TEO-CuNPs (k); Fourier transform infrared spectra of LIP-TEO-CuNPs, LIP-TEO and LIP (l); X-ray photoelectron spectra (XPS) of LIP, LIP-TEO and. LIP-TEO-CuNPs (m, n, o); O 1 s (p) and N 1 s (q) high- resolution fitted XPS spectra of LIP, LIP-TEO and LIP-TEO-CuNPs; Cu 2p (r) high- resolution fitted XPS spectra of LIP-TEO-CuNPs.3.3 脂质体性能分析Fig. 4. Performance Schematic of LIP-TEO-CuNPs (a); In vitro release curve of LIP-TEO-CuNPs (b); DPPH radical scavenging capacity (c), Ferric ion reducing antioxidant. power (d) and ABTS radical scavenging capacity (e) of LIP, LIP-TEO and LIP-TEO-CuNPs; Antimicrobial activities of LIP, LIP-TEO and LIP-TEO-CuNPs (a); the inhibition rates of E. coli and S. aureus (b); the inhibition rate of radial growth of Rhizopus and Colletotrichum (c); Schematic diagram of the antimicrobial mechanism of LIP-TEO-CuNPs (i).3.4 荔枝贮藏研究Fig. 5. Effects of CS, CS/LIP-TEO and CS/LIP-TEO-CuNPs coating on storage and fresh-keeping of litchiFig. 6. Three-dimensional gas chromatographic ion mobility spectra (a), difference spectra (b), fingerprints spectra (c) and dynamic principal component analysis (d) of litchi flesh from CK and CS/LIP-TEO-CuNPs groups at 0d, 5d and 9d.3.5 安全评价Fig. 7. Fluorescence micrographs of fibroblasts (a) and endothelial cells (b) (cell dead-viable staining); effects of CS, CS/LIP-TEO and CS/LIP-TEO-CuNPs on fibroblasts and endothelial cells survival (c); effect of CS/LIP-TEO-CuNPs treatment on copper content in litchi flesh (d); the apoptosis analysis of fibroblasts and endothelial cells (e, f).原文链接：https://doi.org/10.1016/j.foodchem.2024.141850
