Cu2O@AuCC纳米酶杀菌剂的制备及其在果蔬保鲜中的应用

Preparation of Cu2O@AuCC nanozyme bactericidal material and its application in fruit and vegetable preservation

中文关键词:  纳米酶  核@笼结构  生物安全性  果蔬保鲜

英文关键词:nanoenzymes  core@cage structure  biosafety  fruit and vegetable preservation

中文摘要:

      目的 开发一种新型纳米酶杀菌剂, 以解决现有纳米酶在果蔬保鲜中杀菌性能不足的问题, 推动其在食品保鲜领域的应用。方法 利用自牺牲模板技术制备了核@笼结构的Cu2O@AuCC纳米酶, 并通过多种表征手段确认了其微观结构。利用平板计数法评估了该纳米酶对两种常见食源性致病菌的抗菌性能。利用显微镜技术监测了杀菌过程中细菌的形态变化和细胞膜的完整性。此外, 通过在圣女果和葡萄上的保鲜应用测试, 验证了材料的实用保鲜性能。结果 Cu2O@AuCC通过释放Cu+和催化含氧自由基生成的机制, 实现对大肠杆菌(Escherichia coli)和金黄色葡萄球菌(Staphylococcus aureus) 99.99%的杀灭率。水果保鲜实验结果表明Cu2O@AuCC能够有效抑制微生物污染并延缓水果腐败。结论 Cu2O@AuCC显著延长了果蔬的保鲜时间, 这种新型材料的发现为纳米酶在食品保鲜领域的应用奠定了基础。

英文摘要:

      Objective To construct a novel nanozyme-based bactericide to address the issue of insufficient bactericidal performance of existing nanozymes in the preservation of fruits and vegetables, thereby advancing their application in the field of food preservation. Methods The nanozyme Cu2O@AuCC, with a core@cage structure, was synthesized using a self-sacrificing template method. Its microstructure was confirmed through various characterizations. The bactericidal efficacy was evaluated against Escherichia coli and Staphylococcus aureus via the plate count method, with microscopic analysis monitoring morphological changes and cell membrane integrity. Preservation tests on cherry tomatoes and grapes demonstrated the practical preservative effects. Results The Cu2O@AuCC nanozyme achieved a 99.99% kill rate against Escherichia coli and Staphylococcus aureus due to the release of Cu+ ions and the catalysis of reactive oxygen species generation. The results of fruit preservation experiments indicated that Cu2O@Au cubic cages were effective in inhibiting microbial contamination and delaying the spoilage of fruit. Conclusion The Cu2O@AuCC has been shown to significantly extend the shelf life of fruits and vegetables. The discovery of this novel material has laid the groundwork for the application of nanozymes in the field of food preservation technology.