Journal
FOOD CONTROL
Volume 59, Issue -, Pages 366-376Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2015.06.005
Keywords
Electrospinning; Polyvinyl alcohol; Cinnamon essential oil; Antimicrobial activity
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Funding
- Science and Technology Project of Guangdong Province [2013B010404005]
- Fundamental Research Funds for the Central Universities [2014ZZ0048]
- New Century Excellent Talents in University [NCET-11-0161, NCET-10-0367]
- National Key Basic Research Program of China [2013CB733500]
- Open Project Program of Provincial Key Laboratory of Green Processing Technology and Product Safety of Natural Products [201207]
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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.
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