Vanillin-crosslinked gelatin-polyvinyl alcohol aerogels: Improved physicochemical properties and antimicrobial activity

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-10 DOI:10.1016/j.fbio.2024.105084

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引用次数: 0

Abstract

Crosslinking is a promising way to fabricate high-performance aerogels. In this study, vanillin (Van) crosslinked gelatin–polyvinyl alcohol (Gel−PVA) aerogels were prepared by vacuum freeze-drying method. The effects of different addition levels of Van on FTIR spectra, microstructures and physicochemical properties including water stability, mechanical properties, thermal stability and thermal insulation properties of aerogels were characterized, and antimicrobial activity of aerogels were validated. The results showed that Van exerted its crosslinking function through Schiff base bonding with Gel and hydrogen bonding with Gel and PVA. Although Van addition caused a slight decline in the thermal insulation performance and the obvious increase in pore diameter of aerogels, moderate Van crosslinking contributed to water stability, mechanical properties and thermal stability of aerogels. Besides, Van crosslinked Gel−PVA aerogel could effectively inhibit the growth of E. coli and B. cinerea. This suggests that the aerogel has promising applications in antimicrobial food packaging.

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香兰素交联明胶-聚乙烯醇气凝胶：改善理化特性和抗菌活性

交联是制造高性能气凝胶的一种可行方法。本研究采用真空冷冻干燥法制备了香兰素（Van）交联明胶-聚乙烯醇（Gel-PVA）气凝胶。研究了不同添加量的 Van 对气凝胶的傅立叶变换红外光谱、微观结构以及水稳定性、力学性能、热稳定性和保温性能等理化性质的影响，并验证了气凝胶的抗菌活性。结果表明，Van 通过与凝胶的希夫碱结合以及与凝胶和 PVA 的氢键结合发挥其交联功能。虽然Van的加入会导致气凝胶的隔热性能略有下降，孔径明显增大，但适度的Van交联有助于提高气凝胶的水稳定性、机械性能和热稳定性。此外，Van 交联的 Gel-PVA 气凝胶能有效抑制大肠杆菌和灰葡萄孢杆菌的生长。这表明气凝胶在抗菌食品包装方面具有广阔的应用前景。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.