A novel gelatin/chitosan-based “sandwich” antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS ACS Biomaterials Science & Engineering Pub Date : 2024-11-13 DOI:10.1016/j.foodchem.2024.142025

Xinxia Wang, Zaitian Wang, Zhilan Sun, Daoying Wang, Fang Liu

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Abstract

Quality deterioration caused by microorganisms is a crucial problem in food industry. Herein, to enhance the antibacterial effect and extend the storage life of chilled chicken, a gelatin/chitosan (GC)-based “sandwich” nanofiber film was prepared by sandwiching GP2 (gelatin nanofibers loaded with 2 % (v/v) perillaldehyde) between two layers of GC nanofibers. The diameter of GP nanofibers was positively correlated with perillaldehyde concentration. However, the thermal stability of GP nanofibers was negatively correlated. The thermal degradation temperature (Tm) of GP2 was the lowest. Fortunately, GC nanofibers improved Tm of GP2 from 98.91 °C to 111.60 °C. Besides, FTIR absorption bands at 1636 and 1442 cm⁻¹ indicated that perillaldehyde was successfully embedded. Moreover, poor water resistance of gelatin nanofibers was also improved. Specifically, benefiting from the synergy between perillaldehyde and chitosan, the shelf-life of chilled chicken was efficiently prolonged (over 10 days). Thus, this “sandwich” nanofiber film shows promise for food packaging.

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一种新型明胶/壳聚糖基 "三明治 "抗菌纳米纤维薄膜，其中含有用于冷藏鸡肉保鲜的过氯醛

微生物导致的质量下降是食品工业的一个关键问题。为了增强冷鲜鸡肉的抗菌效果并延长其贮藏寿命，研究人员在两层明胶/壳聚糖（GC）纳米纤维之间夹层 GP2（明胶纳米纤维中含有 2 % (v/v) 的过氯醛），制备了一种基于明胶/壳聚糖（GC）的 "三明治 "纳米纤维薄膜。GP 纳米纤维的直径与紫苏醛浓度呈正相关。然而，GP 纳米纤维的热稳定性与之呈负相关。GP2 的热降解温度（Tm）最低。幸运的是，GC 纳米纤维将 GP2 的热降解温度从 98.91 °C 提高到了 111.60 °C。此外，1636 和 1442 cm-1 处的傅立叶变换红外吸收带表明紫苏醛被成功嵌入。此外，明胶纳米纤维较差的耐水性也得到了改善。具体来说，得益于紫苏醛和壳聚糖的协同作用，冷藏鸡肉的保质期得以有效延长（超过 10 天）。因此，这种 "三明治 "纳米纤维薄膜有望用于食品包装。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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