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New strategy to delay food spoilage: Application of new food contact material with antibacterial function
Zhang, Xinrui1,2; Liu, Xiaofang3; Yang, Chunguang2; Xi, Tong2; Zhao, Jinlong2; Liu, Lichu3; Yang, Ke2
Corresponding AuthorYang, Chunguang(cgyang@imr.ac.cn) ; Yang, Ke(kyang@imr.ac.cn)
2021-04-20
Source PublicationJOURNAL OF MATERIALS SCIENCE & TECHNOLOGY
ISSN1005-0302
Volume70Pages:59-66
AbstractFrequent 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 Cubearing 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. (C) 2021 Published by Elsevier Ltd on behalf of The editorial office of Journal of Materials Science & Technology.
KeywordCu-bearing stainless steel Antibacterial Food contact material Microbial contamination Food spoilage
Funding OrganizationNational Natural Science Foundation of China ; National Key Research and Development Program of China ; Foshan Science and Technology Program ; Youth Innovation Promotion Association
DOI10.1016/j.jmst.2020.08.045
Indexed BySCI
Language英语
Funding ProjectNational Natural Science Foundation of China[51631009] ; National Natural Science Foundation of China[51771199] ; National Key Research and Development Program of China[2016YFB0300205] ; Foshan Science and Technology Program[2017AG100041] ; Youth Innovation Promotion Association[2018221]
WOS Research AreaMaterials Science ; Metallurgy & Metallurgical Engineering
WOS SubjectMaterials Science, Multidisciplinary ; Metallurgy & Metallurgical Engineering
WOS IDWOS:000621862300006
PublisherJOURNAL MATER SCI TECHNOL
Citation statistics
Cited Times:5[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.imr.ac.cn/handle/321006/161108
Collection中国科学院金属研究所
Corresponding AuthorYang, Chunguang; Yang, Ke
Affiliation1.Univ Sci & Technol China, Sch Mat Sci & Engn, Shenyang 110016, Peoples R China
2.Chinese Acad Sci, Shi Changxu Innovat Ctr Adv Mat, Inst Met Res, Shenyang 110016, Peoples R China
3.Foshan Hosp Tradit Chinese Med, Foshan 528000, Peoples R China
Recommended Citation
GB/T 7714
Zhang, Xinrui,Liu, Xiaofang,Yang, Chunguang,et al. New strategy to delay food spoilage: Application of new food contact material with antibacterial function[J]. JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY,2021,70:59-66.
APA Zhang, Xinrui.,Liu, Xiaofang.,Yang, Chunguang.,Xi, Tong.,Zhao, Jinlong.,...&Yang, Ke.(2021).New strategy to delay food spoilage: Application of new food contact material with antibacterial function.JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY,70,59-66.
MLA Zhang, Xinrui,et al."New strategy to delay food spoilage: Application of new food contact material with antibacterial function".JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY 70(2021):59-66.
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