Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging

被引：363
作者：
Wen, Peng [1 ]
Zhu, Ding-He [1 ]
Wu, Hong [1 ,2 ]
Zong, Min-Hua [1 ,2 ]
Jing, Yi-Ru [1 ]
Han, Shuang-Yan [3 ]
机构：
[1] S China Univ Technol, Coll Light Ind & Food Sci, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
[2] S China Univ Technol, Coll Light Ind & Food Sci, Lab Appl Biocatalysis, Guangzhou 510640, Guangdong, Peoples R China
[3] S China Univ Technol, Coll Biosci & Bioengn, Guangzhou 510640, Guangdong, Peoples R China
来源：
FOOD CONTROL | 2016年 / 59卷
关键词：
Electrospinning; Polyvinyl alcohol; Cinnamon essential oil; Antimicrobial activity; ANTIMICROBIAL ACTIVITY; ANTIBACTERIAL ACTIVITY; BETA-CYCLODEXTRIN; INCLUSION COMPLEX; SHELF-LIFE; PRESERVATION; STABILITY; ANANASSA; RELEASE; IMMOBILIZATION;
D O I：
10.1016/j.foodcont.2015.06.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Electrospun polyvinyl alcohol/cinnamon essential oilffi-cyclodextrin (PVA/CEO/P-CD) antimicrobial nanofibrous film with average diameter 240 +/- 40 nm was successfully fabricated under the optimal conditions. The data of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and thermogravimetric analysis (TGA) indicated that CEO was encapsulated into beta-CD cavity and there existed molecular interaction among PVA, CEO and beta-CD, which enhanced the thermal stability of CEO. Water contact angle analysis showed that addition of CEO/beta-CD made the nanofibrous film more hydrophilic. The PVA/CEO/beta-CD nanofibrous film exhibited excellent antimicrobial activity, and its minimum inhibitory concentration (MIC) against Staphylococcus aureus and Escherichia coli was approximate 0.9-1 mg/mL (corresponding CEO concentration 8.9-9.9 mu g/mL) and minimum bactericidal concentration (MBC) was approximate 7-8 mg/mL (corresponding CEO concentration 693-79.2 mu g/mL). Furthermore, the mild electrospinning process was favorable for maintaining greater CEO in the film resulting in an improved antimicrobial activity compared with that of casting film. In addition, the PVA/CEO/beta-CD nanofibrous film can effectively prolong the shelf-life of strawberry, indicating it is potential for the application in active food packaging. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：366 / 376
页数：11
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