Dual-Functional Nanoparticles Show Promise for Food Preservation

Strategic Insights -

Researchers at Nanjing Forestry University have successfully developed chitosan-Zanthoxylum bungeanum polyphenol nanoparticles (CS-ZBP-NPs), a natural, multifunctional nanomaterial that can replace synthetic preservatives in the food industry. The nanoparticles exhibit enhanced thermal stability, pH-responsive polyphenol release, and strong antioxidant and antibacterial activity, making them a promising solution for food preservation. These nanomaterials have the potential to address both oxidative degradation and microbial contamination in food products.

Key Takeaways:

  • The researchers developed CS-ZBP-NPs via ionotropic gelation, confirming covalent conjugation between chitosan and polyphenols through UV-Vis, FTIR, XRD, and XPS analysis.
  • The nanoparticles exhibit uniform spherical morphology and homogeneous dispersion, with thermal stability analysis showing enhanced resistance to decomposition compared to pure chitosan.
  • Functional assays demonstrated that CS-ZBP-NPs possess strong antioxidant activity (90.35% DPPH scavenging at 0.5 mg/mL), effectively inhibited lipid oxidation (47.6% reduction in MDA formation), and protein oxidation (52.32% reduction in carbonyl content).
  • Additionally, CS-ZBP-NPs exhibited broad-spectrum antibacterial activity against common foodborne pathogens, with a minimum inhibitory concentration (MIC) as low as 156.25 mg/mL against P. fluorescens.
  • The findings underscore the potential of CS-ZBP-NPs as a bioactive nanomaterial for food preservation, addressing both oxidative degradation and microbial contamination.
  • The research was conducted by Minyu Li, Mengjiao Zhang, and Hongying Du from the National Key Laboratory for the Development and Utilization of Forest Food Resources at Nanjing Forestry University.
  • The research was published in the journal Food Chemistry and has been peer-reviewed (Food Chemistry, 2025;496:146694).

Statistics:

  • 90.35% DPPH scavenging activity at 0.5 mg/mL
  • 47.6% reduction in MDA formation
  • 52.32% reduction in carbonyl content
  • MIC of 156.25 mg/mL against P. fluorescens
  • 90-100% of CS-ZBP-NPs showed antioxidant and antibacterial activity
  • The research was conducted with CS-ZBP-NPs prepared via ionotropic gelation

Sources:

  • "Dual-functional CS-ZBP nanoparticles (CS-ZBP-NPs): Kinetic study of polyphenol release and synergistic antioxidant-antibacterial performance." (Food Chemistry, 2025;496:146694)
  • NewsRx. "Reports on Nanoparticles from Nanjing Forestry University Provide New Insights [Dual-functional CS-ZBP nanoparticles (CS-ZBP-NPs): Kinetic study of polyphenol release and synergistic antioxidant-antibacterial performance]." Nanotechnology Weekly. October 27, 2025; p 1290.