Ion exchange membranes (IEMs) are widely used in water treatment applications such as electrodialysis. However, the exploration of IEMs as effective antibacterial food contact materials (e.g., food packaging membranes) against pathogenic bacteria to ensure food safety has not been reported. Here, we report a simple but effective method to prepare high performance antibacterial membranes via ion exchange coupled with in-situ reduction. The general membrane properties are characterized using SEM, EDS, FTIR, XPS, XRD, DSC, TGA, water uptake, etc. The distribution of silver and copper in the membranes are generally in line with the distribution of sulfur, indicating that the antibacterial ions are introduced into the membranes via ion exchange and are bonded with the sulfonate groups in the membranes. The antibacterial performance is investigated using zone of inhibition tests and continuous bacteria growth inhibition tests. All of the prepared membranes show obvious antibacterial activities compared to the bare cation exchange membranes. The diameters of inhibition zone against Staphylococcus aureus (S. aureus) are all larger than those of Escherichia coli (E. coli), indicating that the prepared membranes are more efficient in inhibiting S. aureus compared to E. coli. Furthermore, the silver-based membrane shows more sustainable antibacterial activities compared to the copper-based membrane. Especially, the results clearly reveal that the silver-based membrane is capable of killing bacteria instead of just inhibiting the growth of bacteria. We have shown for the first time that membranes derived from IEMs have the potential as food contact materials to inhibit the growth of pathogenic bacteria so as to eliminate the risk of bacterial infections and meanwhile delay food spoilage due to bacteria growth.
Keywords: Antimicrobial food packaging; Food safety; In-situ reduction; Membrane preparation; Silver nanoparticles; Zone of inhibition.
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