Electrospun Antimicrobial Polylactic Acid/Tea Polyphenol Nanofibers for Food-Packaging Applications
Electrospun Antimicrobial Polylactic Acid/Tea Polyphenol Nanofibers for Food-Packaging Applications
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DOI：
10.3390/polym10050561
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发表时间：
2018-05-01
期刊：
影响因子：
5
通讯作者：
Zhang, Qing
中科院分区：
文献类型：
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作者：
Liu, Yaowen;Liang, Xue;Zhang, Qing
开发新的生物活性食品包装材料，延长食品的保质期是一个重要的目标。在此，我们报告了四个聚乳酸/茶多酚（PLA/TP）复合纳米纤维的制造，与PLA/TP的比例为5：1，4：1，3：1，和2：1，通过静电纺丝。通过扫描电子显微镜（SEM）检查每个样品的形态质量，发现TP含量较高的样品颜色较深。然后通过傅里叶变换红外（FTIR）光谱检查样品，以确认TP的存在。这些纤维的机械性能的检查表明，TP的存在下，降低拉伸强度和断裂伸长率，然而，这种下降是轻微的PLA/TP-3：1复合纤维。TP的添加影响了复合纤维的亲水-疏水性和释放行为，显着改善了这些样品的抗氧化行为，其中1，1-二苯基-2-苦基肼（DPPH）自由基清除能力高达95.07% +/- 10.55%。最后，观察到PLA/TP-3：1复合纤维对大肠杆菌和金黄色葡萄球菌的抗菌活性分别高达92.26% +/- 5.93%和94.58% +/-6.53%。本研究表明，PLA/TP复合纳米纤维可用于食品包装应用，延长食品保质期。
The development of new bioactive food-packaging materials that extend the shelf life of food is an important objective. Herein, we report the fabrication of four polylactic acid/tea polyphenol (PLA/TP) composite nanofibers, with PLA/TP ratios of 5:1, 4:1, 3:1, and 2:1, by electrospinning. The morphological quality of each sample was examined by scanning electron microscopy (SEM), and samples with higher TP content were found to be deeper in color. The samples were then examined by Fourier transform infrared (FTIR) spectroscopy to confirm the presence of TP. Examination of the mechanical properties of these fibers revealed that the presence of TP decreased both tensile strength and elongation at break; however, this decrease was only slight for the PLA/TP-3:1 composite fiber. The addition of TP influenced the hydrophilic-hydrophobic property and release behavior of the composite fibers, which significantly improved the antioxidant behavior of these samples, with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacities of up to 95.07% +/- 10.55% observed. Finally, antimicrobial activities against Escherichia coli and Staphylococcus aureus of up to 92.26% +/- 5.93% and 94.58% +/- 6.53%, respectively, were observed for the PLA/TP-3:1 composite fiber. The present study demonstrated that PLA/TP composite nanofibers can potentially be used for food-packaging applications that extend food shelf life.