A novel gelatin/chitosan-based "sandwich" antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken

文献类型： 外文期刊

第一作者： Wang, Xinxia

作者： Wang, Xinxia;Wang, Zaitian;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Xinxia;Wang, Zaitian;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Xinxia;Wang, Zaitian;Sun, Zhilan;Wang, Daoying;Liu, Fang

作者机构：

关键词： Electrospinning nanofiber film; Perillaldehyde; Chitosan; Sandwich structure; Antibacterial packaging

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 465 卷

页码：

收录情况： SCI

摘要： Quality deterioration caused by microorganisms is a crucial problem in food industry. Herein, to enhance the antibacterial effect and extend the storage life of chilled chicken, a gelatin/chitosan (GC)-based "sandwich" nanofiber film was prepared by sandwiching GP2 (gelatin nanofibers loaded with 2 % (v/v) perillaldehyde) between two layers of GC nanofibers. The diameter of GP nanofibers was positively correlated with perillaldehyde concentration. However, the thermal stability of GP nanofibers was negatively correlated. The thermal degradation temperature (Tm) of GP2 was the lowest. Fortunately, GC nanofibers improved Tm of GP2 from 98.91 degrees C to 111.60 degrees C. Besides, FTIR absorption bands at 1636 and 1442 cm(-1) indicated that perillaldehyde was successfully embedded. Moreover, poor water resistance of gelatin nanofibers was also improved. Specifically, benefiting from the synergy between perillaldehyde and chitosan, the shelf-life of chilled chicken was efficiently prolonged (over 10 days). Thus, this "sandwich" nanofiber film shows promise for food packaging.

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