柠檬酸蒸汽辅助电纺丝法制备玉米蛋白/聚乙二醇复合纳米纤维膜用于冷却鹅肉保鲜

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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引用次数: 0

摘要

本研究演示了玉米蛋白/聚乙二醇/nisin （zein/PEG/nisin）纳米纤维膜和柠檬酸蒸汽交联（zein/PEG/nisin/C）的制备。利用扫描电子显微镜（SEM）对纳米纤维在整个膜内的分布进行了监测。热重分析（TGA）和傅里叶红外光谱（FTIR）验证了nisin包封和分子相互作用的有效性。zein/PEG/nisin/C的水蒸气透性（WVP）和氧透性（OP）分别为150.47±7.14 （g m−2 24h）和59.74±3.10 （cm3 m−2 24h）。抑菌实验表明，玉米蛋白/PEG/nisin/C对大肠杆菌（E. coli）和金黄色葡萄球菌（S. aureus）的抑菌效果和抑菌圈直径分别为11.52±0.44 mm和10.67±0.46 mm。冷藏鲜鹅肉10 d时，与对照组相比，zein/PEG/nisin/C纳米纤维膜pH为5.7，总挥发性碱性氮（TVB-N）浓度为11.28 mg/100g，总活菌数（TVC）和硫代巴比托酸（TBARS）值分别为5.01±0.69 log （CFU g−1）和0.83 mg kg−1。这些结果表明，利用功能化纳米纤维膜通过汽化柠檬酸交联促进冷鲜鹅肉的保存是可能的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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

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

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.