Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging
Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging
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DOI：
10.1016/j.foodcont.2015.06.005
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发表时间：
2016-01-01
期刊：
影响因子：
6
通讯作者：
Han, Shuang-Yan
中科院分区：
文献类型：
--
作者：
Wen, Peng;Zhu, Ding-He;Han, Shuang-Yan
在最佳条件下成功制备了平均直径为240+/-40 nm的静电纺聚乙烯醇/肉桂精油-环糊精（PVA/CEO/P-CD）抗菌纳米纤维膜。衰减全反射-傅里叶变换红外光谱（ATR-FTIR）和热重分析（TGA）数据表明，CEO被封装在β-CD空腔中，PVA、CEO和β-CD之间存在分子相互作用，增强了CEO的热稳定性。水接触角分析表明，CEO/β-CD的添加使纳米纤维膜更加亲水。 PVA/CEO/β-CD纳米纤维膜表现出优异的抗菌活性，其对金黄色葡萄球菌和大肠杆菌的最低抑菌浓度（MIC）约为0.9-1 mg/mL（对应CEO浓度8.9-9.9 μg/mL），最低杀菌浓度（MBC）约为7-8 mg/mL（对应CEO浓度693-79.2 μg/mL）。此外，温和的静电纺丝工艺有利于在薄膜中保持更高的CEO，从而与流延薄膜相比提高了抗菌活性。此外，PVA/CEO/β-CD纳米纤维膜可以有效延长草莓的保质期，表明其在活性食品包装中的应用潜力。 (C) 2015 Elsevier Ltd. 保留所有权利。
Electrospun polyvinyl alcohol/cinnamon essential oilffi-cyclodextrin (PVA/CEO/P-CD) antimicrobial nanofibrous film with average diameter 240 +/- 40 nm was successfully fabricated under the optimal conditions. The data of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and thermogravimetric analysis (TGA) indicated that CEO was encapsulated into beta-CD cavity and there existed molecular interaction among PVA, CEO and beta-CD, which enhanced the thermal stability of CEO. Water contact angle analysis showed that addition of CEO/beta-CD made the nanofibrous film more hydrophilic. The PVA/CEO/beta-CD nanofibrous film exhibited excellent antimicrobial activity, and its minimum inhibitory concentration (MIC) against Staphylococcus aureus and Escherichia coli was approximate 0.9-1 mg/mL (corresponding CEO concentration 8.9-9.9 mu g/mL) and minimum bactericidal concentration (MBC) was approximate 7-8 mg/mL (corresponding CEO concentration 693-79.2 mu g/mL). Furthermore, the mild electrospinning process was favorable for maintaining greater CEO in the film resulting in an improved antimicrobial activity compared with that of casting film. In addition, the PVA/CEO/beta-CD nanofibrous film can effectively prolong the shelf-life of strawberry, indicating it is potential for the application in active food packaging. (C) 2015 Elsevier Ltd. All rights reserved.