Bacteria-Derived Cellulose Membranes Modified with Graphene Oxide-Silver Nanoparticles for Accelerating Wound Healing.

This study reports on the modification of bacterial cellulose (BC) membranes produced by static fermentation of Komagataeibacter xylinus bacterial strains with graphene oxide-silver nanoparticles (GO-Ag) to yield skin wound dressings with improved antibacterial properties. The GO-Ag sheets were synthesized through chemical reduction with sodium citrate and were utilized to functionalize the BC membranes (BC/GO-Ag). The BC/GO-Ag composites were characterized to determine their surface charge, morphology, exudate absorption, antimicrobial activity, and cytotoxicity by using fibroblast cells. The antimicrobial activity of the wound dressings was assessed against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The results indicate that the BC/GO-Ag dressings can inhibit ∼70% of E. coli cells. Our findings also revealed that the porous BC/GO-Ag antimicrobial dressings can efficiently retain 94% of exudate absorption after exposure to simulated body fluid (SBF) for 24 h. These results suggest that the dressings could absorb excess exudate from the wound during clinical application, maintaining adequate moisture, and promoting the proliferation of epithelial cells. The BC/GO-Ag hybrid materials exhibited excellent mechanical flexibility and low cytotoxicity to fibroblast cells, making excellent wound dressings able to control bacterial infectious processes and promote the fast healing of dermal lesions.

Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films.

Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.

Effect of green tea extract on gelatin-based films incorporated with lemon essential oil.

The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 ± 7 MPa to 101 ± 5 MPa, on the other hand, the nanoemulsion decreases to 78 ± 8 MPa. The incorporation of green tea and nanoemulsion enhanced the water vapor permeability of gelatin film; this could be due to the interacting with the hydrophobic domains of gelatin. This was indicated by melting point (Tm) in differential scanning calorimetry (DSC) and degradation temperatures in the thermogravimetric analysis (TG), respectively. Changes in FTIR spectra of gelatin film were observed when the green tea and nanoemulsion were incorporated. Therefore, this study showed a new characterization and formulation of gelatin films incorporated by green tea extract and lemon nanoemulsion and their potential for edible film.