食品与发酵工业 >

2024 , Vol. 50 >Issue 23: 162 - 170

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038419

研究报告

静电纺丝制备玉米醇溶蛋白/乙基纤维素负载香芹酚纳米纤维垫及应用

  • 孙思远 ,
  • 卢立新
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  • 1(江南大学 机械工程学院,江苏 无锡,214122)
    2(江苏省食品先进制造装备技术重点实验室,江苏 无锡,214122)
第一作者:硕士研究生(卢立新教授为通信作者,E-mail:lulx@jiangnan.edu.cn)

收稿日期: 2023-12-29

  修回日期: 2024-01-26

  网络出版日期: 2024-12-27

基金资助

国家重点研发计划课题(2016YFD0400701)

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Preparation and application of zein/ethyl cellulose loaded carvacrol nanofiber pads by electrospinning

  • SUN Siyuan ,
  • LU Lixin
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  • 1(School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China)
    2(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi 212142, China)

Received date: 2023-12-29

  Revised date: 2024-01-26

  Online published: 2024-12-27

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摘要

为了探究静电纺丝活性材料的缓释和气相抑菌性能,扩展其在食品保鲜领域的应用,以香芹酚(carvacrol, CRV)为抑菌活性剂,玉米醇溶蛋白(zein)/乙基纤维素(ethyl cellulose, EC)为基质,采用静电纺丝技术制备了Zein/EC/CRV纳米纤维垫。采用扫描电子显微镜、傅里叶变换红外光谱、水接触角表征纤维垫的物理结构,并对其包埋率、负载率、抗氧化、抑菌、释放性能进行考察。结果表明,CRV被成功包埋在Zein/EC基质中,随着CRV添加量的增加,纺丝液的黏度、电导率、纺丝纤维直径均下降;纤维垫的抗氧化性和抑菌性能存在“剂量-效应”关系,CRV添加量为15%时,24 h后纤维垫DPPH自由基清除率为70.4%,对大肠杆菌和金黄色葡萄球菌的抑制率分别为76%和93.4%。将添加5% CRV的纤维垫应用于蛋糕包装,10 d内能显著抑制蛋糕的脂质氧化和微生物生长。

关键词： 玉米醇溶蛋白; 乙基纤维素; 香芹酚; 静电纺丝; 活性包装; 蛋糕

本文引用格式

孙思远 , 卢立新 . 静电纺丝制备玉米醇溶蛋白/乙基纤维素负载香芹酚纳米纤维垫及应用[J]. 食品与发酵工业, 2024 , 50(23) : 162 -170 . DOI: 10.13995/j.cnki.11-1802/ts.038419

Abstract

To explore the controlled-release and gas-phase antimicrobial properties of electrospinning active materials and expand their application in food preservation, Zein/EC/CRV nanofiber pads were prepared through electrospinning technology with Carvacrol (CRV) as antimicrobial active agent and zein/ethyl cellulose (EC) as matrix.The physical structure of the fiber pads was characterized by scanning electron microscope, Fourier transform infrared spectrometer and water contact angle, and encapsulation efficiency, loading capacity, antioxidant, antimicrobial and release properties were investigated.Results showed that CRV was successfully encapsulated in Zein/EC matrix.With the increase of CRV content, the viscosity, electrical conductivity of the spinning solution, the electrical conductivity and the diameter of the spinning fiber all decreased.A “dose-effect” relationship exists between the antioxidant and antimicrobial performance of the fiber pads.The DPPH free radical scavenging rate of the fiber pad was 70.4% after 24 hours, and the inhibition rates of E.coli and S.aureus were 76% and 93.4% respectively with the 15% CRV addition.Cake packaging with 5%CRV concentration fiber pads added could significantly inhibit lipid oxidation and microbial growth rate within 10 days.

Key words： zein; ethyl cellulose; carvacrol; electrospinning; active packaging; cake

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