Affiliation:
1. China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
Abstract
In this study, composite nanofiber films comprising polyvinyl alcohol, wheat gluten, and glucose (PWG) were fabricated using electrospinning, followed by crosslinking via Maillard crosslinking. Various mass concentrations of ferulic acid (FA) were incorporated into PWG films. The results indicated that the average diameter of the FA-PWG films decreased from 449 nm to 331 nm as the concentration of FA increased, until reaching a concentration of 12%; after which, a significant increase in diameter was observed. The subsequent Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) results suggested that FA was distributed in the sample films in an amorphous form through hydrogen and ester bonds. Additionally, release experiments and antimicrobial tests on the FA-PWG sample films showed the good controlled release of FA and excellent anti-Escherichia coli and Staphylococcus aureus activity of this film. These findings all indicate that the FA-PWG nanofiber film is a potential candidate for active food packaging.
Funder
Beijing Natural Science Foundation
Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology & Business University
Key R&D Program of Shandong Province
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science