Preparation of Coaxial Polylactic Acid-Propyl Gallate Electrospun Fibers and the Effect of Their Coating on Salmon Slices during Chilled Storage

被引:27
作者
Ding, Ting [1 ]
Li, Tingting [2 ]
Li, Jianrong [1 ,3 ]
机构
[1] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
[2] Dalian Minzu Univ, Minist Educ, Key Lab Biotechnol & Bioresources Utilizat, Dalian 116600, Liaoning, Peoples R China
[3] Bohai Univ, Coll Food Sci & Technol, Food Safety Key Lab Liaoning Prov, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Liaoning, Peoples R China
基金
中国国家自然科学基金;
关键词
electrospinning; quorum sensing; P; fluorescens; propyl gallate; yield factor; VOLATILE BASIC NITROGEN; QUORUM-SENSING SIGNAL; SHELF-LIFE; IDENTIFICATION; DEGRADATION; MOLECULES; SPOILAGE; PH;
D O I
10.1021/acsami.9b00461
中图分类号
TB3 [工程材料学];
学科分类号
0805 ; 080502 ;
摘要
Pseudomonas fluorescens bacteria can grow well in cold-storage conditions and cause food spoilage. Quorum sensing (QS) is a biological pathway existing in a large number of microorganisms, through which bacteria regulate several of their physiological activities. A number of substances have been identified as quorum sensing inhibitors (QSIs); they can interfere with the QS system and control bacterial spoilage characteristics and production of virulence factors. In our previous study, propyl gallate at sub-minimum inhibitory concentration levels showed a potent anti-QS activity. Thus, in this study, coaxial polylactic acid propyl gallate electrospun fibers were fabricated and their physicochemical properties were characterized. Salmon slices were coated with these electrospun fibers and the effect of this coating on the salmon slices during chilled storage was evaluated. The results showed that the electrospun fibers had a small diameter and smooth surface with no beads or other defects. The thermal stability, tensile strength, and other properties of the fibers were suitable for refrigerated storage conditions. Without inhibiting the bacterial growth in the salmon slices, the QSI-containing electrospun fibers exerted a significant inhibitory effect on the production of total volatile base nitrogen and trimethylamine. Furthermore, the deterioration of muscle tissue in the salmon slices was significantly delayed during cold storage. Quantitative analysis indicated that the electrospun fibers had a significant inhibitory effect on the bacterial spoilage ability. The results suggested that the electrospun fibers loaded with QSIs might be an effective strategy to control food spoilage and enhance the quality of aquatic food products.
引用
收藏
页码:6463 / 6474
页数:12
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