Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application
Аутори
Rizzoto, FrancescoVasiljević, Zorka Z
Stanojević, Gordana
Dojčinović, Milena
Jankovic-Castvan, Ivona
Vujancevic, Jelena
Tadic, Nenad
Branković, Goran
MAGNIEZ, Aurélie
Vidic, Jasmina
Nikolić, Maria Vesna
Чланак у часопису (Рецензирана верзија)
,
Elsevier
Метаподаци
Приказ свих података о документуАпстракт
An emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, Fe2TiO5 nanoparticles were synthesized using a modified sol–gel method and evaluated as an enforcement of alginate food packaging film. Pure phase Fe2TiO5 nanoparticles had an average particle size of 44 nm and rhombohedral morphology. Fe2TiO5 nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of Fe2TiO5 nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. Fe2TiO5 nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation te...st on fresh fruit.
Кључне речи:
Fe2TiO5 nanoparticles, Alginate film, Composite film, Antioxidant active, BiocompatibilityИзвор:
Food Chemistry, 2022, 390Издавач:
- Elsevier
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200053 (Универзитет у Београду, Институт за мултидисциплинарна истраживања) (RS-200053)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200175 (Институт техничких наука САНУ, Београд) (RS-200175)
- Integration of PAper-based Nucleic acid testing mEthods into Microfluidic devices for improved biosensing Applications (EU-872662)
Институција/група
Institut za multidisciplinarna istraživanjaTY - JOUR AU - Rizzoto, Francesco AU - Vasiljević, Zorka Z AU - Stanojević, Gordana AU - Dojčinović, Milena AU - Jankovic-Castvan, Ivona AU - Vujancevic, Jelena AU - Tadic, Nenad AU - Branković, Goran AU - MAGNIEZ, Aurélie AU - Vidic, Jasmina AU - Nikolić, Maria Vesna PY - 2022 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/1584 AB - An emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, Fe2TiO5 nanoparticles were synthesized using a modified sol–gel method and evaluated as an enforcement of alginate food packaging film. Pure phase Fe2TiO5 nanoparticles had an average particle size of 44 nm and rhombohedral morphology. Fe2TiO5 nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of Fe2TiO5 nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. Fe2TiO5 nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation test on fresh fruit. PB - Elsevier T2 - Food Chemistry T1 - Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application VL - 390 DO - 10.1016/j.foodchem.2022.133198 ER -
@article{ author = "Rizzoto, Francesco and Vasiljević, Zorka Z and Stanojević, Gordana and Dojčinović, Milena and Jankovic-Castvan, Ivona and Vujancevic, Jelena and Tadic, Nenad and Branković, Goran and MAGNIEZ, Aurélie and Vidic, Jasmina and Nikolić, Maria Vesna", year = "2022", abstract = "An emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, Fe2TiO5 nanoparticles were synthesized using a modified sol–gel method and evaluated as an enforcement of alginate food packaging film. Pure phase Fe2TiO5 nanoparticles had an average particle size of 44 nm and rhombohedral morphology. Fe2TiO5 nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of Fe2TiO5 nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. Fe2TiO5 nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation test on fresh fruit.", publisher = "Elsevier", journal = "Food Chemistry", title = "Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application", volume = "390", doi = "10.1016/j.foodchem.2022.133198" }
Rizzoto, F., Vasiljević, Z. Z., Stanojević, G., Dojčinović, M., Jankovic-Castvan, I., Vujancevic, J., Tadic, N., Branković, G., MAGNIEZ, A., Vidic, J.,& Nikolić, M. V.. (2022). Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application. in Food Chemistry Elsevier., 390. https://doi.org/10.1016/j.foodchem.2022.133198
Rizzoto F, Vasiljević ZZ, Stanojević G, Dojčinović M, Jankovic-Castvan I, Vujancevic J, Tadic N, Branković G, MAGNIEZ A, Vidic J, Nikolić MV. Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application. in Food Chemistry. 2022;390. doi:10.1016/j.foodchem.2022.133198 .
Rizzoto, Francesco, Vasiljević, Zorka Z, Stanojević, Gordana, Dojčinović, Milena, Jankovic-Castvan, Ivona, Vujancevic, Jelena, Tadic, Nenad, Branković, Goran, MAGNIEZ, Aurélie, Vidic, Jasmina, Nikolić, Maria Vesna, "Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application" in Food Chemistry, 390 (2022), https://doi.org/10.1016/j.foodchem.2022.133198 . .