| Literature DB >> 26593582 |
Peng Wen1, Ding-He Zhu1, Kun Feng2, Fang-Jun Liu2, Wen-Yong Lou2, Ning Li2, Min-Hua Zong3, Hong Wu4.
Abstract
A novel antimicrobial packaging material was obtained by incorporating cinnamon essential oil/β-cyclodextrin inclusion complex (CEO/β-CD-IC) into polylacticacid (PLA) nanofibers via electrospinning technique. The CEO/β-CD-IC was prepared by the co-precipitation method and SEM and FT-IR spectroscopy analysis indicated the successful formation of CEO/β-CD-IC, which improved the thermal stability of CEO. The CEO/β-CD-IC was then incorporated into PLA nanofibers by electrospinning and the resulting PLA/CEO/β-CD nanofilm showed better antimicrobial activity compared to PLA/CEO nanofilm. The minimum inhibitory concentration (MIC) of PLA/CEO/β-CD nanofilm against Escherichia coli and Staphylococcus aureus was approximately 1 mg/ml (corresponding CEO concentration 11.35 μg/ml) and minimum bactericidal concentration (MBC) was approximately 7 mg/ml (corresponding CEO concentration 79.45 μg/ml). Furthermore, compared with the casting method, the mild electrospinning process was more favorable for maintaining greater CEO in the obtained film. The PLA/CEO/β-CD nanofilm can effectively prolong the shelf life of pork, suggesting it has potential application in active food packaging.Entities:
Keywords: Antimicrobial activity; CEO/β-CD inclusion complex; Electrospinning; Nanofilm; Polylactic acid
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Year: 2015 PMID： 26593582 DOI： 10.1016/j.foodchem.2015.10.043
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514