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Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/β-cyclodextrin inclusion complex for antimicrobial packaging
Ist Teil von
Food chemistry, 2016-04, Vol.196, p.996-1004
Ort / Verlag
England: Elsevier Ltd
Erscheinungsjahr
2016
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
•CEO/β-CD-IC was successfully incorporated into PLA nanofiber via electrospinning.•PLA/CEO/β-CD nanofilm exhibited high thermal stability and antimicrobial activity.•Electrospinning is favorable for maintaining CEO compared with casting method.•The PVA/CEO/β-CD nanofilm can effectively prolong the shelf-life of pork.
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 1mg/ml (corresponding CEO concentration 11.35μg/ml) and minimum bactericidal concentration (MBC) was approximately 7mg/ml (corresponding CEO concentration 79.45μg/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.