New strategy to delay food spoilage: Application of new food contact material with antibacterial function

doi:10.1016/j.jmst.2020.08.045

Abstract

Abstract:

Frequent food poisoning and food-borne diseases outbreaking in recent years have caused people to attach great attention to food safety, especially the food contact materials that are essential in the food industrial chains and daily lives, ensuring their clean sanitation are of great importance in blocking microbial contamination and spread of food-borne pathogens. Stainless steel (SS) is one of the most accepted and widely used food contact material, and the Cu-bearing SS possesses excellent antibacterial performance and maintains the original mechanical properties of SS, maybe making it a better substitute for the conventional SS in the food area. Taking advantages of bactericidal and antifouling properties of Cu-bearing SS, this study simulated a variety of food contact scenarios, explored a new strategy for food preservation and food safety by using Cu-bearing SS as a food contact material. The results showed that the Cu-bearing SS could not only delay the spoilage of different foods by inhibiting the activity of microorganisms in foods, but also reduce the expressions of spoilage traits of bacteria as well as the formation of biofilms by quenching the quorum-sensing signals, and further creating a good bacteriostatic atmosphere for the contacted food and its surrounding environment. In addition, the remarkable antifouling property of Cu-bearing SS would give the material a self-cleaning feature for food applications, which can avoid secondary contamination of food as a source of contamination. This study well demonstrates that the Cu-bearing SS has broad application potentials and prospects in the food area.

Key words: Cu-bearing stainless steel, Antibacterial, Food contact material, Microbial contamination, Food spoilage

Xinrui Zhang, Xiaofang Liu, Chunguang Yang, Tong Xi, Jinlong Zhao, Lichu Liu, Ke Yang. New strategy to delay food spoilage: Application of new food contact material with antibacterial function[J]. J. Mater. Sci. Technol., 2021, 70: 59-66.

Figures/Tables 5

Fig. 1. (a) Sensory changes of chicken spread out on antibacterial 304-Cu SS and ordinary 304 SS sheets, respectively, red arrows indicating the areas where the mucus obviously overflowed; (b) changes of total bacterial count of chicken spread out on antibacterial 304-Cu SS and ordinary 304 SS sheets.

Table 1 Changes in electrical conductivity and TVB-N of chicken spread out on antibacterial 304-Cu SS and ordinary 304 SS sheets.

Incubation time (day)	Indicators
	Electrical conductivity (μS cm^-1)		TVB-N (mg 100 g^-1)
	304-Cu SS	304 SS	304-Cu SS	304 SS
0	867.6 ± 6.80	867.6 ± 6.80	13.22 ± 0.43	13.22 ± 0.43
1	947.6 ± 19.19	1090.4 ± 3.62	13.87 ± 0.11	14.76 ± 0.22
2	1354.2 ± 21.34	1567.2 ± 36.94	14.17 ± 0.26	16.31 ± 0.57
3	1457.3 ± 15.84	1771.8 ± 27.54	17.64 ± 0.71	21.49 ± 2.12
4	1608.9 ± 13.85	1990.6 ± 16.11	20.33 ± 0.68	30.48 ± 0.97
5	2148.0 ± 16.43	3312.0 ± 14.83	25.49 ± 1.48	42.66 ± 1.32

Fig. 2. TEM images of E. coli after co-incubation with different SS: (a) ordinary 304 SS, (b) antibacterial 304-Cu SS.

Fig. 3. Sensory changes of bean curds placed on antibacterial 304-Cu SS and ordinary 304 SS sheets, respectively, red circles marking the mature bacterial colonies on surfaces of the bean curd, and red arrows indicating the areas where the bacterial plaques grew.

Fig. 4. (a) Biomass attached to the surfaces of antibacterial 304-Cu SS and ordinary 304 SS, and the corresponding AI-2 signal expression levels. All data represent the mean ± standard deviation of three independent experiments. ＊indicates significant difference between 304-Cu SS and 304 SS. (b) Changes in AI-2 signal activity under different treatments. All data represent the mean ± standard deviation of three independent experiments. ＊is in comparison with blank control group + H2O2, # is in comparison with 304 SS group + H2O2 (one sample: p< 0.05, two samples: p< 0.01, three samples: p< 0.001).

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