pH dual responsive electrospun fiber loading anthocyanin and nisin for food preservation and monitoring: Regulation in dynamic schiff base networks based on different oxidized sodium alginate

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-17 DOI:10.1016/j.foodchem.2025.146765

Jiaxin Li, Yiwen Bao, Qiao Jiang, Liang Wang, Ying He, Xu Si, Bin Li

{"title":"pH dual responsive electrospun fiber loading anthocyanin and nisin for food preservation and monitoring: Regulation in dynamic schiff base networks based on different oxidized sodium alginate","authors":"Jiaxin Li, Yiwen Bao, Qiao Jiang, Liang Wang, Ying He, Xu Si, Bin Li","doi":"10.1016/j.foodchem.2025.146765","DOIUrl":null,"url":null,"abstract":"A green schiff base-mediated crosslinking strategy was developed by modulating the oxidation degree of sodium alginate (OSA) without additional crosslinker to regulate fiber network structure in electrospun films. Nisin and anthocyanins were co-encapsulated into OSA–carboxymethyl chitosan (CMCS) nanofibers to construct a pH dual-responsive film. The optimized OSA2-N/A-CMCS film (30 % oxidation) exhibited ideal mechanical properties, rapid pH-triggered color change, and pH-responsive controlled diffusive release of nisin (Ritger-Peppas model, n < 0.45). At pH 5.8, the film achieved about 100 % inhibition against E. coli and S. aureus by disrupting cell membranes. Moreover, the film visually indicated strawberries spoilage and reduced decay by 40 % within five days. This study highlights the application of a green, oxidation-tunable crosslinking strategy to achieve efficient integration of multifunctional responses like simultaneously triggering real-time visual monitoring and sustained antimicrobial controlled release under single pH stimulus, and offer a novel design reference for intelligent food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"131 1","pages":""},"PeriodicalIF":9.8000,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.146765","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

A green schiff base-mediated crosslinking strategy was developed by modulating the oxidation degree of sodium alginate (OSA) without additional crosslinker to regulate fiber network structure in electrospun films. Nisin and anthocyanins were co-encapsulated into OSA–carboxymethyl chitosan (CMCS) nanofibers to construct a pH dual-responsive film. The optimized OSA2-N/A-CMCS film (30 % oxidation) exhibited ideal mechanical properties, rapid pH-triggered color change, and pH-responsive controlled diffusive release of nisin (Ritger-Peppas model, n < 0.45). At pH 5.8, the film achieved about 100 % inhibition against E. coli and S. aureus by disrupting cell membranes. Moreover, the film visually indicated strawberries spoilage and reduced decay by 40 % within five days. This study highlights the application of a green, oxidation-tunable crosslinking strategy to achieve efficient integration of multifunctional responses like simultaneously triggering real-time visual monitoring and sustained antimicrobial controlled release under single pH stimulus, and offer a novel design reference for intelligent food packaging.

Abstract Image

查看原文本刊更多论文

pH双响应电纺丝纤维装载花青素和nisin用于食品保存和监测：基于不同氧化海藻酸钠的动态希夫碱网络的调节

在不添加交联剂的情况下，通过调节海藻酸钠（OSA）的氧化程度来调节静电纺丝膜中的纤维网络结构，建立了一种绿色希夫碱介导的交联策略。将Nisin和花青素共包被在羧甲基壳聚糖（CMCS）纳米纤维中，构建pH双响应膜。优化后的OSA2-N/A-CMCS膜（30% %氧化）具有理想的力学性能、ph触发的快速颜色变化和ph响应控制的nisin扩散释放（ritter - peppas模型， <； 0.45）。在pH 5.8时，膜通过破坏细胞膜对大肠杆菌和金黄色葡萄球菌的抑制作用达到了100% %。此外，该薄膜直观地显示草莓的腐败，并在5天内减少了40% %的腐烂。本研究突出了绿色氧化可调交联策略的应用，实现了在单一pH刺激下同时触发实时视觉监测和持续抗菌控释等多功能响应的高效集成，为智能食品包装提供了新的设计参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.