Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131372
Keywords
Baicalin; Liposomes; Electrospinning; Antibacterial; Mushroom preservation
Funding
- National Natural Science Foundation of China [22078198]
- Natural Science Foundation of Guangdong Province, China [2021A1515010687]
- Basic Research Project of Shenzhen city, China [JCYJ20170818093429961]
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Baicalinliposomes-loaded polyvinyl alcohol-chitosan nanofibrous films (BCL-LPs/PVA-CS NFs) showed effective antibacterial properties and preservation performance on mushrooms, with potential application in food packaging.
To investigate antibacterial properties and application in food preservation of nanofibrous films (NFs), baicalinliposomes (BCL-LPs) were loaded into polyvinyl alcohol-chitosan (PVA-CS) substrates to form NFs using electrospinning technology. The microstructure and phase identification of the NFs were characterized. The antibacterial properties and cytotoxicity of NFs were determined. The preservation of the NFs to mushrooms was evaluated. The results showed that smooth and uniform NFs were formed through molecular interaction between BCL-LPs and PVA-CS matrix. The NFs exhibited good antibacterial effects on Escherichia coli and Staphylococcus aureus due to the bacterial destruction resulting from the BCL delivery to bacterial cells by liposomes. In addition, the NFs were compatible with L929 fibroblasts. The BCL-LPs/PVA-CS NFs inhibited weight loss, browning, rancidity and bacterial growth as well as maintained the nutrients of mushrooms. The results show BCL-LPs/ PVA-CS NFs possessed effective antibacterial properties, non-cytotoxicity and preservation performance, indicating the potential utilization as food-active packing.
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