期刊
FOOD CHEMISTRY
卷 300, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125249
关键词
Electrospinning; Polyvinyl alcohol; Cinnamon essential oil; Antimicrobial activity; Mushroom; Packaging
资金
- Zhejiang Province Key Research And Development Program [2018C02005]
- National Key Research And Development Program [2018YFD0401304]
- Hangzhou Science and Technology Project [20190101A15]
- National Natural Science Foundation of China [31571833]
Under the optimal conditions, a crosslinked electrospun polyvinyl alcohol/cinnamon essential oil/beta-cyclodextrin (CPVA-CEO-beta-CD) nanofibrous films for sustained release of antimicrobials were successfully prepared. Cinnamon essential oil (CEO) can be sustainably released due to CPVA-CEO-beta-CD nanofibers complex delivery systems. The chemical crosslinking and physical welding achieved simultaneously by glutaraldehyde atomization fumigation, making fibers more suitable for fresh food packaging. Nanofibrous films were characterized in terms of SEM, ATR-FTIR, DSC, water contact angle analysis and antibacterial trials. ATR-FTIR and DSC data indicated that CEO was encapsulated in a beta-CD cavity and they coexisted in PVA nanofibers. The water contact angle of the crosslinked PVA nanofibrous films increased with CEO and the values were always below 90 degrees. Crosslinked nanofibers possessed fine properties in vitro antibacterial against Staphylococcus aureus and Escherichia coll. Furthermore, CPVA/beta-CD/CEO nanofibrous films delayed decay of mushroom during storage, indicating their potential implementation in active food packaging.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据