State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.
School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.
J Food Sci. 2018 Apr;83(4):984-991. doi: 10.1111/1750-3841.14076. Epub 2018 Mar 25.
Carvacrol is a volatile monoterpenic phenol and main component of oregano essential oil that shows nonspecific antimicrobial activity against foodborne pathogenic bacteria. Fish-skin gelatin (FSG) nanofibers encapsulating carvacrol (15%, 20%, 25%, and 30%, w/w FSG) were successfully prepared via solution blow-spinning (SBS) technique using lecithin (2.475% wb) as the surfactant. FSG emulsions with lower carvacrol ratios (5% and 10%) showed higher values in particle size and surface tension as well as lower values in viscosity and modulus, which led to failure of maintaining nanofibers shape. The formed carvacrol-FSG nanofibers showed round and smooth morphologies with average fiber diameters ranging from 103.2 to 138.1 nm as the carvacrol ratio increased from 15% to 30%. Carvacrol was evenly dispersed within the interior of nanofiber matrix. All carvacrol-FSG nanofibers showed inhibitive effects against the growth of Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Moreover, nanofibers with lower carvacrol ratios showed bigger inhibition zones for E. coli and L. monocytogenes (20 mm compared with 12.5 mm for lowest to highest carvacrol ratios, respectively). Nanofibers stored at 20 °C (51% RH) showed better retention (40% to 60%) for carvacrol during the first 4 weeks of storage, while nanofibers stored at 2 °C (70% RH) showed better retention (10% to 30%) at the end of storage.
Results obtained in the study may help with antimicrobial carvacrol addition levels for gelatin fiber preparation using solution blow spinning (SBS) method. SBS gelatin fibers with added antimicrobials have potential applications for food packaging and medical wound dressing.
香芹酚是一种挥发性单萜酚类化合物，是牛至精油的主要成分，对食源性病原体具有非特异性的抗菌活性。通过溶液吹纺（SBS）技术，成功制备了包封香芹酚（15%、20%、25%和 30%，w/w FSG）的鱼皮明胶（FSG）纳米纤维，其中使用卵磷脂（2.475%wb）作为表面活性剂。FSG 乳液中香芹酚比例较低（5%和 10%）时，粒径和表面张力较高，而粘度和模量较低，导致无法保持纳米纤维的形状。随着香芹酚比例从 15%增加到 30%，形成的香芹酚-FSG 纳米纤维呈现出圆形和光滑的形态，平均纤维直径在 103.2 至 138.1nm 之间。香芹酚均匀分散在纳米纤维基质内部。所有香芹酚-FSG 纳米纤维均对大肠杆菌、肠炎沙门氏菌和单核细胞增生李斯特菌的生长表现出抑制作用。此外，香芹酚比例较低的纳米纤维对大肠杆菌和单核细胞增生李斯特菌的抑菌圈较大（最低至最高香芹酚比例分别为 20mm 和 12.5mm）。在 20°C（51%RH）下储存的纳米纤维在储存的前 4 周内对香芹酚的保留率（40%至 60%）较好，而在 2°C（70%RH）下储存的纳米纤维在储存结束时的保留率（10%至 30%）较好。
该研究结果可能有助于确定使用溶液吹纺（SBS）法制备明胶纤维时添加香芹酚的抗菌水平。添加了抗菌剂的 SBS 明胶纤维在食品包装和医用伤口敷料方面具有潜在的应用。
