Work

Development of PLA-PVA/LZ cellulose pads with antimicrobial activity and their application in instant cooked rice preservation

Year: 2026

Type: article

Abstract: This study developed an antibacterial pad by immobilizing lysozyme (LZ) within porous cellulose through polyvinyl alcohol (PVA) cross-linking, reinforced with polylactic acid (PLA) barrier layers. The PLA-PVA/LZ pad demonstrated significantly enhanced structural properties, including a 65.52% increase in TS, a 78.88% rise in WCA, and an 87.62% reduction in water absorption. At an optimal loading of 4% LZ, the pads exhibited potent antibacterial efficacy, inhibiting Staphylococcus aureus ( S. aureus ) and Escherichia coli ( E. coli ) growth by 93.93% and 86.73%, respectively. Mechanistic investigations revealed that the pad disrupted bacterial cell morphology, compromised membrane integrity, suppressed ATPase activity, and elevated AKP levels. When applied to cooked rice stored at 25 °C, the pad effectively maintained microbial counts below the detection limit for 48 h, extending shelf life by at least 12 h according to Chinese national standards. • PLA enhances hydrophobicity PVA immobilizes lysozyme boosting antibacterial stability. • Multilayer cellulose PVA lysozyme PLA integration enables functional synergy. • Development of antimicrobial pad for preserving cooked rice at room temperature. • The antimicrobial mechanism of the pad against bacteria was investigated.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103629