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Lin L, Cheng H, Cheng Q, Li C, Al-Asmari F, Sameeh MY, Cui H. Schiff base linkage of citral to zinc-casein hydrolysate chelates for preparing starch-based active films against L. monocytogenes on ready-to-eat foods. Int J Biol Macromol 2024; 263:130401. [PMID: 38403230 DOI: 10.1016/j.ijbiomac.2024.130401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/29/2024] [Accepted: 02/21/2024] [Indexed: 02/27/2024]
Abstract
Listeria monocytogenes (L. monocytogenes) is a foodborne pathogen often found in ready-to-eat (RTE) foods, posing significant threats to human health. In this study, an active film based on cross-linking via Schiff base and electrostatic interaction to inactivate L. monocytogenes on RTE foods was constructed. Zinc-casein hydrolysate chelates (Zn-HCas) was prepared and blended with cationic starch (CSt) to form the substrates of the film. Then, Citral (CI) with excellent antibacterial properties was added to enhance the biological and packaging properties of the film through covalent cross-linking (Schiff base). Based on the zinc ion-activated metalloproteinases produced by L. monocytogenes, the cross-linked film could be disrupted and the release of CI was accelerated. The variation in color, FTIR, and amino group content proved that Schiff base reaction had taken place. Enhanced mechanical properties, barrier properties, thermal stability and antimicrobial activity against L. monocytogenes (exceed 99.99 %) were obtained from the CI/Zn-HCas/CSt film. The application on RTE cheese results demonstrated that the cross-linked film could be employed in active packaging field with the ability in maintaining the original chroma and texture properties of RTE cheese. In summary, the prepared cross-linked film could be used as an active packaging against L. monocytogenes contamination with great potential.
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Affiliation(s)
- Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
| | - Huiyan Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qun Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia
| | - Manal Y Sameeh
- Department of chemistry, Al-Leith University College, Umm Al Qura University, Makkah 25100, Saudi Arabia
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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2
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Su W, Chang Z, E Y, Feng Y, Yao X, Wang M, Ju Y, Wang K, Jiang J, Li P, Lei F. Electrospinning and electrospun polysaccharide-based nanofiber membranes: A review. Int J Biol Macromol 2024; 263:130335. [PMID: 38403215 DOI: 10.1016/j.ijbiomac.2024.130335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 02/09/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
The electrospinning technology has set off a tide and given rise to the attention of a widespread range of research territories, benefiting from the enhancement of nanofibers which made a spurt of progress. Nanofibers, continuously produced via electrospinning technology, have greater specific surface area and higher porosity and play a non-substitutable key role in many fields. Combined with the degradability and compatibility of the natural structure characteristics of polysaccharides, electrospun polysaccharide nanofiber membranes gradually infiltrate into the life field to help filter air contamination particles and water pollutants, treat wounds, keep food fresh, monitor electronic equipment, etc., thus improving the life quality. Compared with the evaluation of polysaccharide-based nanofiber membranes in a specific field, this paper comprehensively summarized the existing electrospinning technology and focused on the latest research progress about the application of polysaccharide-based nanofiber in different fields, represented by starch, chitosan, and cellulose. Finally, the benefits and defects of electrospun are discussed in brief, and the prospects for broadening the application of polysaccharide nanofiber membranes are presented for the glorious expectation dedicated to the progress of the eras.
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Affiliation(s)
- Weiyin Su
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Zeyu Chang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Yuyu E
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Yawen Feng
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Xi Yao
- International Centre for Bamboo and Rattan, Beijing, 100102, China
| | - Meng Wang
- China National Pulp and Paper Research Institute Co., Ltd., Beijing 100102, China
| | - Yunshan Ju
- Lanzhou Biotechnique Development Co., Ltd., Lanzhou 730046, China
| | - Kun Wang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing, 100083, China.
| | - Jianxin Jiang
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, College of Materials Science and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Pengfei Li
- GuangXi Key Laboratory of Chemistry and Engineering of Forest Products, College of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
| | - Fuhou Lei
- GuangXi Key Laboratory of Chemistry and Engineering of Forest Products, College of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
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3
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Ke Q, Ma K, Zhang Y, Meng Q, Huang X, Kou X. Antibacterial aroma compounds as property modifiers for electrospun biopolymer nanofibers of proteins and polysaccharides: A review. Int J Biol Macromol 2023; 253:126563. [PMID: 37657584 DOI: 10.1016/j.ijbiomac.2023.126563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/27/2023] [Accepted: 08/19/2023] [Indexed: 09/03/2023]
Abstract
Electrospinning is one of the most promising techniques for producing biopolymer nanofibers for various applications. Proteins and polysaccharides, among other biopolymers, are attractive substrates for electrospinning due to their favorable biocompatibility and biodegradability. However, there are still challenges to improve the mechanical properties, water sensitivity and biological activity of biopolymer nanofibers. Therefore, these strategies such as polymer blending, application of cross-linking agents, the addition of nanoparticles and bioactive components, and modification of biopolymer have been developed to enhance the properties of biopolymer nanofibers. Among them, antibacterial aroma compounds (AACs) from essential oils are widely used as bioactive components and property modifiers in various biopolymer nanofibers to enhance the functionality, hydrophobicity, thermal properties, and mechanical properties of nanofibers, which depends on the electrospun strategy of AACs. This review summarizes the recently reported antimicrobial activities and applications of AACs, and compares the effects of four electrospinning strategies for encapsulating AACs on the properties and applications of nanofibers. The authors focus on the correlation of the main characteristics of these biopolymer electrospun nanofibers with the encapsulation strategy of AACs in the nanofibers. Moreover, this review also particularly emphasizes the impact of the characteristics of these nanofibers on their application field of antimicrobial materials.
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Affiliation(s)
- Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China
| | - Kangning Ma
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunchong Zhang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xin Huang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
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4
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Ojeda-Piedra SA, Zambrano-Zaragoza ML, González-Reza RM, García-Betanzos CI, Real-Sandoval SA, Quintanar-Guerrero D. Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238187. [PMID: 36500284 PMCID: PMC9738418 DOI: 10.3390/molecules27238187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/15/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.
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Affiliation(s)
- Sergio A. Ojeda-Piedra
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - María L. Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
- Correspondence: ; Tel.: +52-5556232065
| | - Ricardo M. González-Reza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Claudia I. García-Betanzos
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Samantha A. Real-Sandoval
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - David Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54745, Mexico
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5
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Liu Y, Liu M, Zhang L, Cao W, Wang H, Chen G, Wang S. Preparation and properties of biodegradable films made of cationic potato-peel starch and loaded with curcumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107690] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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6
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Antibacterial mechanism of beetroot (Beta vulgaris) extract against Listeria monocytogenes through apoptosis-like death and its application in cooked pork. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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7
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Cui H, Yang M, Shi C, Li C, Lin L. Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation. Foods 2022; 11:foods11111535. [PMID: 35681285 PMCID: PMC9180108 DOI: 10.3390/foods11111535] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 05/16/2022] [Accepted: 05/21/2022] [Indexed: 01/22/2023] Open
Abstract
Salmon is prone to be contaminated by Vibrio parahaemolyticus (V. parahaemolyticus), leading to the deterioration of salmon quality and the occurrence of food-borne diseases. In this study, we aimed to develop a novel xanthan-gum-based edible coating embedded with nano-encapsulated Litsea cubeba essential oil (LC-EO) for salmon preservation at 4 °C. First, the results of the growth curves and scanning electron microscopy (SEM) showed that LC-EO displayed potent antibacterial activity against V. parahaemolyticus; the optimal concentration of LC-EO in the liposomes was 5 mg/mL, and the maximal encapsulation efficiency (EE) was 37.8%. The particle size, polydispersity coefficient (PDI), and zeta potential of the liposomes were 168.10 nm, 0.250, and −32.14 mV, respectively. The rheological test results of xanthan-gum-based edible coatings incorporating liposomes showed that the prepared coating was suitable for applying on food surfaces. The results in the challenge test at 4 °C demonstrated that the treatment of 1:3 (liposome: xanthan gum, v/v) coating performed the best preservative properties, the coating treatment delayed the oxidation of salmon, and controlled the growth of V. parahaemolyticus. These findings suggest that the coatings formulated in this study could be used as a promising approach to control V. parahaemolyticus contamination and maintain salmon quality.
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Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.C.); (M.Y.); (C.S.)
| | - Mei Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.C.); (M.Y.); (C.S.)
| | - Ce Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.C.); (M.Y.); (C.S.)
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
- Correspondence: (C.L.); (L.L.)
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.C.); (M.Y.); (C.S.)
- Correspondence: (C.L.); (L.L.)
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8
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Yasar S, Nizamlıoğlu NM, Gücüş MO, Bildik Dal AE, Akgül K. Origanum majorana L. Essential Oil-Coated Paper Acts as an Antimicrobial and Antioxidant Agent against Meat Spoilage. ACS OMEGA 2022; 7:9033-9043. [PMID: 35309474 PMCID: PMC8928526 DOI: 10.1021/acsomega.2c00237] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 02/22/2022] [Indexed: 05/13/2023]
Abstract
This study first-ever tested the impact of active packaging paper coated with cationic starch containing Origanum majorana L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.
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Affiliation(s)
- Sulhattin Yasar
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Nizam Mustafa Nizamlıoğlu
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Mehmet Onurhan Gücüş
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Ahsen Ezel Bildik Dal
- Department
of Forest Products and Chemistry, Forest Industry Engineering, Faculty
of Forestry, Istanbul University-Cerrahpasa, Istanbul 34320, Turkey
| | - Kübra Akgül
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
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Cui H, Lu J, Li C, Rashed MMA, Lin L. Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products. Int J Food Microbiol 2022; 364:109530. [PMID: 35026445 DOI: 10.1016/j.ijfoodmicro.2022.109530] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/06/2021] [Accepted: 01/02/2022] [Indexed: 02/05/2023]
Abstract
Bacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various protein-rich foods, which is a huge challenge to food safety. Herein, a novel enzyme-responsive nanomaterial based on cationic starch (CSt) nanofibers loaded with carvacrol@casein nanoparticles (CL@CSNPs) was constructed (CL@CS/CSt nanofiber) to prevent the contamination of B. cereus in soybean products. Considering the excellent antibacterial activity of carvacrol (CL) against B. cereus, CL@CSNPs were prepared by electrostatic adsorption and hydrophobic interaction and characterized by SEM and FTIR.CL@CS/CSt nanofibers with better performance were determined by comparing the physical properties of the electrospinning solution and the prepared nanofiber. Nanofibers were prepared by electrospinning technology and analyzed by SEM and AFM to investigate the size and structural morphology of fibers. FTIR analyses were done to confirm the successful embedding of CL@CSNPs in CSt nanofibers. Subsequently, the controlled release of CL was verified by GC-MS and disc diffusion method. The application experiment results indicated that the treatment based on CL@CS/CSt nanofibers reduced the B. cereus in soy products by 2 log CFU/g, which reflected a significant antibacterial activity. In addition, CL@CS/CSt nanofibers could also prevent texture and chroma changes under refrigeration and maintain the sensory quality of soy products. Thus, CL@CS/CSt nanofibers appear to have great potential in controlling the contamination of soybean products by B. cereus while maintaining the physical quality.
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Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingyu Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Marwan M A Rashed
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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Cai M, Zhang G, Li C, Chen X, Cui H, Lin L. Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E. coli O157:H7. Int J Biol Macromol 2021; 192:939-949. [PMID: 34662654 DOI: 10.1016/j.ijbiomac.2021.10.069] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 02/07/2023]
Abstract
Pomegranate peel polyphenols (PPP), which are natural, safe, and green antibacterial agents, were introduced and embedded in chitosan to form stable nanoparticles. The PPP@chitosan nanoparticles (PPP@CNPs) were further electrospun into nanofibers based on Pleurotus eryngii polysaccharide (PEP). The preferable distribution of particle size, polydispersity index, and zeta potential was realized through the addition of PPP at 3 mg/mL, which achieved the highest encapsulation rate of 23.71 ± 0.51%. The tensile strength and elongation at break of nanofibers reached 15.76 MPa and 0.69% with the addition of 1% PEP through electrospinning. The results of scanning electron microscopy (SEM) and atomic force microscopy (AFM) demonstrated that the addition of nanoparticles increased the diameter of PEP nanofibers from 148 nm to 163 nm, and the surface roughness of the fibers also increased. Meanwhile, the addition of nanoparticles improved the thermal stability of PEP nanofibers. PPP@CNPs/PEP nanofibers can inhibit the growth of E. coli O157:H7 on pork and cucumber surfaces during the five-days storage, and the inhibition rates were all above 95%. Besides, the nanofibers did not have any impact on the color and texture of foods.
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Affiliation(s)
- Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Gang Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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