Preparation of K-carrageenan /polylactic acid nanofiber membranes encapsulating Vitamin C/ Hydroxypropyl-beta-cyclodextrin inclusion complexes by electrostatic spinning for blueberry preservation

In this study, K-carrageenan (KC)/poly(lactic acid) (PLA) composite nanofiber membranes loaded with vitamin C (VC)/2-hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complexes were prepared by electrostatic spinning for blueberry preservation. A scanning electron microscope, electronic universal testing machine, and other instruments were used to analyze the apparent and mechanical properties of the membrane as well as the physicochemical indexes of blueberries during the preservation process. The loading of the inclusion raised the average diameter of the nanofibers membrane, reduced the crystallinity, and hydrophobicity, and improved the thermal stability of the fibers membrane. The release curves showed that encapsulating the inclusion complex in KC/PLA significantly prolonged the release time of VC. The membranes exhibited better antimicrobial properties as well as higher antioxidant properties in vitro and in vivo. These results indicate that the developed antimicrobial membrane has good application prospects in food packaging.