Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2025-01-01 DOI:10.1016/j.crfs.2025.100983

Lanlan Wei , Shuaijie Zhu , Guoyuan Xiong , Jingjun Li , Wangang Zhang

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Abstract

This study demonstrated the fabrication of zein/polyethylene glycol/nisin (zein/PEG/nisin) nanofiber membrane and cross-linked by citric acid vapor (zein/PEG/nisin/C). The distribution within the whole nanofiber membranes was monitored by scanning electron microscopy (SEM). Studies using thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) validated the effectiveness nisin encapsulation and molecular interactions. The water vapor permeability (WVP) and oxygen permeability (OP) of zein/PEG/nisin/C are 150.47 ± 7.14 (g m⁻² 24h) and 59.74 ± 3.10 (cm3 m⁻² 24h), respectively. Antibacterial experiments have shown that the antibacterial effect of zein/PEG/nisin/C on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) and the diameters of the bacteriostatic circle were 11.52 ± 0.44 mm and 10.67 ± 0.46 mm, respectively. During 10 days of the storage of the cooled fresh goose meat, compared with the control group, the pH of zein/PEG/nisin/C nanofiber membrane was 5.7, the concentration of the total volatile basic nitrogen (TVB-N) and the value of total viable count (TVC) and thiobarbituric acids (TBARS) are 11.28 mg/100g, 5.01 ± 0.69 log (CFU g⁻¹), and 0.83 mg kg⁻¹, respectively. These results point to the possibility of using functionalized nanofiber membranes for the cold fresh goose meat preservation facilitated by vaporized citric acid cross-linking.

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.