Dilara Nur Dikmetas, Aysen Akturk, Melek Erol-Taygun, Funda Karbancioglu-Güler
{"title":"含益生菌的聚乙烯醇-普鲁兰活性包装纳米纤维膜提高鸡块保质期","authors":"Dilara Nur Dikmetas, Aysen Akturk, Melek Erol-Taygun, Funda Karbancioglu-Güler","doi":"10.1111/1750-3841.70463","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The increasing demand for safe and longer-lasting food products has attracted attention in the development of active and sustainable food packaging materials. In this study, polyvinyl alcohol (PVA) and pullulan (PULL) based electrospun nanofibers were used as nanocarriers for three probiotic strains– <i>Lactobacillus acidophilus</i>, <i>Lactobacillus plantarum</i>, and <i>Lactobacillus rhamnosus</i>– to develop an active food packaging material. Successful encapsulation of the probiotics into the PVA/PULL nanofiber structure was confirmed by scanning electron microscope, fourier transform infrared spectroscopy, and thermogravimetric analysis. The moisture content (MC) and thickness of the films were significantly increased with the incorporation of probiotics. However, no color change was observed with the incorporation of probiotics into the nanofibers<i>. Lactobacillus plantarum</i> and <i>Lactobacillus rhamnosus</i> incorporated nanofibers exhibited over 90% viability, which was considerably higher compared to the nanofibers of <i>Lactobacillus acidophilus</i> (<i>p</i> < 0.05). The mechanical properties of the probiotic-loaded films ranged from 5.24 ± 0.73 to 11.08 ± 2.31 MPa in tensile strength (TS), 38.2 ± 9.1 to 82.2 ± 8.9% in elongation at break (EAB), and 0.016–0.018 g·mm/m<sup>2</sup>·h·kPa in water vapor permeability (WVP). Moreover, all nanofibers containing probiotics had antibacterial activity against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, and <i>Salmonella</i> Typhimurium . <i>Lactobacillus plantarum</i>-incorporated nanofiber was selected for further testing with chicken fillets due to its superior viability, mechanical strength, and antimicrobial activity. The results demonstrated that <i>Lactobacillus plantarum</i>-incorporated nanofiber reduced lipid oxidation and microbial growth, extending the shelf life of chicken fillets. In conclusion, the probiotic-incorporated PVA/PULL nanofibers present a promising approach for active food packaging applications.</p>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 8","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Active Packaging Nanofiber Films Based on Polyvinyl Alcohol-Pullulan With Probiotics to Improve the Shelf-Life of Chicken Fillets\",\"authors\":\"Dilara Nur Dikmetas, Aysen Akturk, Melek Erol-Taygun, Funda Karbancioglu-Güler\",\"doi\":\"10.1111/1750-3841.70463\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The increasing demand for safe and longer-lasting food products has attracted attention in the development of active and sustainable food packaging materials. In this study, polyvinyl alcohol (PVA) and pullulan (PULL) based electrospun nanofibers were used as nanocarriers for three probiotic strains– <i>Lactobacillus acidophilus</i>, <i>Lactobacillus plantarum</i>, and <i>Lactobacillus rhamnosus</i>– to develop an active food packaging material. Successful encapsulation of the probiotics into the PVA/PULL nanofiber structure was confirmed by scanning electron microscope, fourier transform infrared spectroscopy, and thermogravimetric analysis. The moisture content (MC) and thickness of the films were significantly increased with the incorporation of probiotics. However, no color change was observed with the incorporation of probiotics into the nanofibers<i>. Lactobacillus plantarum</i> and <i>Lactobacillus rhamnosus</i> incorporated nanofibers exhibited over 90% viability, which was considerably higher compared to the nanofibers of <i>Lactobacillus acidophilus</i> (<i>p</i> < 0.05). The mechanical properties of the probiotic-loaded films ranged from 5.24 ± 0.73 to 11.08 ± 2.31 MPa in tensile strength (TS), 38.2 ± 9.1 to 82.2 ± 8.9% in elongation at break (EAB), and 0.016–0.018 g·mm/m<sup>2</sup>·h·kPa in water vapor permeability (WVP). Moreover, all nanofibers containing probiotics had antibacterial activity against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, and <i>Salmonella</i> Typhimurium . <i>Lactobacillus plantarum</i>-incorporated nanofiber was selected for further testing with chicken fillets due to its superior viability, mechanical strength, and antimicrobial activity. The results demonstrated that <i>Lactobacillus plantarum</i>-incorporated nanofiber reduced lipid oxidation and microbial growth, extending the shelf life of chicken fillets. In conclusion, the probiotic-incorporated PVA/PULL nanofibers present a promising approach for active food packaging applications.</p>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"90 8\",\"pages\":\"\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-08-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70463\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70463","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Active Packaging Nanofiber Films Based on Polyvinyl Alcohol-Pullulan With Probiotics to Improve the Shelf-Life of Chicken Fillets
The increasing demand for safe and longer-lasting food products has attracted attention in the development of active and sustainable food packaging materials. In this study, polyvinyl alcohol (PVA) and pullulan (PULL) based electrospun nanofibers were used as nanocarriers for three probiotic strains– Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus– to develop an active food packaging material. Successful encapsulation of the probiotics into the PVA/PULL nanofiber structure was confirmed by scanning electron microscope, fourier transform infrared spectroscopy, and thermogravimetric analysis. The moisture content (MC) and thickness of the films were significantly increased with the incorporation of probiotics. However, no color change was observed with the incorporation of probiotics into the nanofibers. Lactobacillus plantarum and Lactobacillus rhamnosus incorporated nanofibers exhibited over 90% viability, which was considerably higher compared to the nanofibers of Lactobacillus acidophilus (p < 0.05). The mechanical properties of the probiotic-loaded films ranged from 5.24 ± 0.73 to 11.08 ± 2.31 MPa in tensile strength (TS), 38.2 ± 9.1 to 82.2 ± 8.9% in elongation at break (EAB), and 0.016–0.018 g·mm/m2·h·kPa in water vapor permeability (WVP). Moreover, all nanofibers containing probiotics had antibacterial activity against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium . Lactobacillus plantarum-incorporated nanofiber was selected for further testing with chicken fillets due to its superior viability, mechanical strength, and antimicrobial activity. The results demonstrated that Lactobacillus plantarum-incorporated nanofiber reduced lipid oxidation and microbial growth, extending the shelf life of chicken fillets. In conclusion, the probiotic-incorporated PVA/PULL nanofibers present a promising approach for active food packaging applications.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.