article · Journal of Food Quality
Bioactive nanocomposites were developed by combining chitosan nanoparticles, derived from shrimp waste, with selenium nanoparticles synthesised using cinnamon bark extract. The resulting selenium nanoparticles exhibited spherical forms with an average diameter of 23.2 nanometres. When tested against common food-borne bacteria, including Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes, the combined cinnamon, selenium, and nano-chitosan formulation demonstrated superior antibacterial potency compared to individual components. Scanning electron microscopy confirmed that the nanoparticles attached directly to bacterial cells, causing complete cellular breakdown and death within ten hours. Furthermore, edible coatings formulated from these nanocomposites preserved their antibacterial properties, with effectiveness increasing alongside the concentration of the cinnamon and selenium nanoparticles. The resulting composites show strong potential as biologically derived, antimicrobial coatings for controlling contamination by food pathogens.
Food-borne bacterial contamination poses persistent risks to public health and reduces the shelf life of perishable products. Developing antimicrobial coatings from natural materials, such as cinnamon extract and seafood processing waste, offers a sustainable strategy to control harmful bacteria. This approach supports cleaner food preservation methods by replacing synthetic additives with bio-based materials that actively neutralise dangerous pathogens.
The technology enables the production of antimicrobial edible coatings to protect perishable foods from bacterial contamination. Potential users include food packaging developers, agricultural post-harvest handlers, and food processing companies looking for bio-based preservation methods. The research is at an early applied stage, having successfully verified laboratory synthesis, antibacterial efficacy, and coating formulation against key food-borne pathogens, but it has not yet been demonstrated on actual food products under commercial storage conditions.
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Bioactive nanocomposites were constructed, containing chitosan (Cht), extracted from shrimps’ wastes, and transformed into nanoparticles (NPs) using ionic-gelation. Selenium NPs (Se-NPs) were phytosynthesized using cinnamon (Cinnamomum zeylanicum) bark extract (CIE), characterized and evaluated with Cht-NPs as antimicrobial composites against bacterial food-borne pathogens “Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes” and as potential edible coating (EC) basements. The CIE-phytosynthesized Se-NPs had well-distributed and spherical shapes with 23.2 nm mean diameter. The CIE, CIE/Se-NPs, and innovative CIE/Se/Cht-NP composites exhibited distinguished antibacterial actions toward the entire screened pathogens; CIE/Se/Cht-NP composite was significantly the most potent. The formulated ECs from CIE/Se/Cht-NP nanocomposites had matching antibacterial manner, which was strengthened with CIE/Se-NP percentage increments. Scanning micrographs indicated the attachment of CIE/Se-NPs to bacterial cells to cause their complete lysis and death after 10 h of exposure. CIE/Se/Cht-NP composites are proposed as effectual control agents toward food-borne pathogens using efficient biological carriers and eco-friendly phytosynthesis protocol.
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DOI: 10.1155/2021/6670709
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