Antibacterial poly(ethylene oxide) electrospun nanofibers containing cinnamon essential oil/beta-cyclodextrin proteoliposomes

被引：151
作者：
Lin, Lin [1 ]
Dai, Yajie [1 ]
Cui, Haiying [1 ]
机构：
[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2017年 / 178卷
基金：
中国国家自然科学基金;
关键词：
CEO/beta-CD proteoliposomes; Bacillus cereus; Stimulated release; Electrospinning nanofibers; Beef; ESSENTIAL OIL COMPONENTS; IN-LIPOSOMES; CINNAMALDEHYDE; INCLUSION; CHITOSAN; FOOD; IMMOBILIZATION; NANOLIPOSOMES; COMBINATION; STABILITY;
D O I：
10.1016/j.carbpol.2017.09.043
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A novel antibacterial packaging material was engineered by incorporating cinnamon essential oil/beta-cyclodextrin (CEO/beta-CD) proteoliposomes into poly(ethylene oxide) (PEO) nanofibers by electrospinning technique. Herein, PEO was a stabilizing polymer and used as electrospinning polymeric matrix for the fabrication of CEO/beta-CD proteoliposomes nanofibers. The nanoliposomes were inlaid with protein are defined as proteoliposomes. Taking advantage of bacterial protease secreted from Bacillus cereus (B. cereus), the controlled release of CEO from proteoliposomes was achieved via proteolysis of protein in proteoliposomes. The CEO/beta-CD inclusion complex was prepared by the aqueous solution method and characterized by Raman and FTIR spectroscopy. After the treatment of CEO/beta-CD proteoliposomes nanofibers packaging, the satisfactory antibacterial efficiency against B. cereus on beef was realized without any impact on sensory quality of beef. This study demonstrated that the CEO/beta-CD proteoliposomes nanofibers can significantly extend the shelf life of beef and have potential application in active food packaging.
引用
收藏
页码：131 / 140
页数：10
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