Nerolidol/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers: Active food packaging for effective strawberry preservation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102584

Yu Zhang , Fengrui Li , Honglei Yan, Yan Zhang, Shimiao Feng, Lei Deng, Lixia Zhao, Shuang Gao, Ying Fu, Fei Ye

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引用次数: 0

Abstract

The development of bio-based active food packaging is urgently needed to address food safety concerns. In this study, nerolidol/hydroxypropyl-β-cyclodextrin inclusion complex nanofibers (Nerolidol/HPβCD-IC-NF) were prepared by electrospinning to improve the thermal stability and water solubility of natural antimicrobial nerolidol. Structural characterization (FTIR, XRD, ¹H NMR) confirmed successful nerolidol encapsulation within HPβCD cavities. The resulting bead-free nanofibers exhibited high surface area and porosity. Nerolidol/HPβCD-IC-NF demonstrated a 3.3-fold increase in free radical scavenging capacity compared to free nerolidol, along with potent antimicrobial activity (88.1 % and 76.0 % inhibition against E. coli and S. aureus, respectively). In strawberry preservation trials, nanofiber membranes reduced B. cinerea lesion diameters by 5.56-fold after 5 days compared to untreated controls, significantly extending shelf life. These findings highlight Nerolidol/HPβCD-IC-NF as a promising solution for preventing microbial contamination and improving food preservation efficacy in active packaging applications.

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橙花醇/羟丙基-环糊精包合复合纳米纤维：有效保存草莓的活性食品包装

开发生物基活性食品包装是解决食品安全问题的迫切需要。为了提高天然抗菌神经醇的热稳定性和水溶性，采用静电纺丝法制备了神经醇/羟丙基-β-环糊精包合复合纳米纤维（nerolidol/ HPβCD-IC-NF）。结构表征（FTIR， XRD, 1H NMR）证实了神经元醇在HPβCD腔内的成功包封。得到的无珠纳米纤维具有高的比表面积和孔隙率。与游离神经树醇相比，神经树醇/HPβCD-IC-NF的自由基清除能力提高了3.3倍，同时具有强大的抗菌活性（对大肠杆菌和金黄色葡萄球菌的抑制率分别为88.1%和76.0%）。在草莓保存试验中，与未处理的对照相比，纳米纤维膜在5天后使灰绿杆菌病变直径减少了5.56倍，显著延长了保质期。这些发现突出了橙花醇/HPβCD-IC-NF在活性包装应用中防止微生物污染和提高食品保鲜效果的前景。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.