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In vivo and in vitro antifungal effect of fungal chitosan nanocomposite edible coating against strawberry phytopathogenic fungi
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-10 , DOI: 10.1111/ijfs.14669 Natália Ferrão Castelo Branco Melo 1 , Marcos Antônio Barbosa Lima 2 , Tânia Lucia Montenegro Stamford 1 , André Galembeck 3 , Miguel A.P. Flores 3 , Galba Maria Campos Takaki 4, 5 , José Alberto Costa Medeiros 1 , Thatiana Montenegro Stamford‐Arnaud 6 , Thayza Christina Montenegro Stamford 6
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-10 , DOI: 10.1111/ijfs.14669 Natália Ferrão Castelo Branco Melo 1 , Marcos Antônio Barbosa Lima 2 , Tânia Lucia Montenegro Stamford 1 , André Galembeck 3 , Miguel A.P. Flores 3 , Galba Maria Campos Takaki 4, 5 , José Alberto Costa Medeiros 1 , Thatiana Montenegro Stamford‐Arnaud 6 , Thayza Christina Montenegro Stamford 6
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This study compared the effectiveness of fungal chitosan nanocomposite, chitosan gel and chitosan nanoparticles against strawberry phytopathogenic fungi (Botrytis cinerea; Rhizopus stolonifer and Aspergillus niger). Nanoparticles were prepared by ionic gelation method and characterised by dynamic light scattering and scanning electron microscopy. The influence of the edible coatings on fungal growth was analysed in vitro and in vivo The fungal chitosan nanoparticles presented an average size = 331.1 nm (±7.21) with a narrow size distribution (PDI = 0.377) and a zeta potential = +34 mV. The edible coating made by the nanocomposite exhibited important changes in fungal morphology, and the best control of the growth of the assayed fungal strains in artificially infected strawberries. Therefore, nanotechnology brought some benefits to the conventional chitosan gel edible coating, improving its antifungal activity and forming a new eco‐friendly coating.
中文翻译：
真菌壳聚糖纳米复合食用涂料对草莓植物致病真菌的体内和体外抗真菌作用
这项研究比较了真菌壳聚糖纳米复合物，壳聚糖凝胶和壳聚糖纳米颗粒对草莓植物病原真菌（灰葡萄孢；根霉和黑曲霉）的有效性。通过离子凝胶法制备纳米粒子，并通过动态光散射和扫描电子显微镜表征。在体外和体内分析了可食用涂层对真菌生长的影响真菌壳聚糖纳米颗粒的平均粒径为331.1 nm（±7.21），粒径分布较窄（PDI = 0.377），ζ电位为+34 mV。由纳米复合材料制成的可食用涂层在真菌形态上表现出重要的变化，并能最好地控制人工感染草莓中所分析的真菌菌株的生长。因此，纳米技术为传统的壳聚糖凝胶可食用涂料带来了一些好处，提高了其抗真菌活性并形成了一种新型的环保涂料。
更新日期：2020-06-10
中文翻译：
真菌壳聚糖纳米复合食用涂料对草莓植物致病真菌的体内和体外抗真菌作用
这项研究比较了真菌壳聚糖纳米复合物，壳聚糖凝胶和壳聚糖纳米颗粒对草莓植物病原真菌（灰葡萄孢；根霉和黑曲霉）的有效性。通过离子凝胶法制备纳米粒子，并通过动态光散射和扫描电子显微镜表征。在体外和体内分析了可食用涂层对真菌生长的影响真菌壳聚糖纳米颗粒的平均粒径为331.1 nm（±7.21），粒径分布较窄（PDI = 0.377），ζ电位为+34 mV。由纳米复合材料制成的可食用涂层在真菌形态上表现出重要的变化，并能最好地控制人工感染草莓中所分析的真菌菌株的生长。因此，纳米技术为传统的壳聚糖凝胶可食用涂料带来了一些好处，提高了其抗真菌活性并形成了一种新型的环保涂料。
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