College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Int J Biol Macromol. 2020 Apr 15;149:853-860. doi: 10.1016/j.ijbiomac.2020.01.242. Epub 2020 Jan 24.
The exploration of new methods to produce food packaging with excellent physicochemical and antibacterial properties is of great scientific and technological interest. Here, we successfully prepare the food packaging films that are composed of konjac glucomannan (KGM), poly(ε-caprolactone) (PCL) and silver nanoparticles (AgNPs) via microfluidic spinning technology (MST). The obtained fiber films (average fiber diameter: 7.8 ± 0.2 μm) exhibit excellent antibacterial activities against S. aureus (34 ± 0.71 mm) and E. coli (39 ± 5.66 mm), which is ascribed to the good swelling of KGM in KGM/PCL/AgNPs fiber films (SD: 37.86 ± 6.87%). Fourier transform infrared (FT-IR) spectroscopy and X-ray diffraction (XRD) are employed to study the interactions between polymers. Thermogravimetric analysis (TGA), derivative thermogravimetry (DTG), water vapor permeability (WVP), and mechanical property measurements are conducted to evaluate the thermal properties, hydrophilicity and mechanical performances of the films. The results show that the films are thermal stable and relatively hydrophobic (WVP: 5.8 × 10 ± 1.44 g/(m·h·kPa), WCA: 101.0°) as well as have terrific elongation at break (EB: 223.59 ± 98.14%), which is beneficial for food packaging. This strategy provides a facile and green pathway for the construction of promising antibacterial food packaging.
探索具有优异物理化学和抗菌性能的新型食品包装方法具有重要的科学和技术意义。在这里，我们成功地通过微流纺丝技术（MST）制备了由魔芋葡甘聚糖（KGM）、聚己内酯（PCL）和银纳米粒子（AgNPs）组成的食品包装薄膜。所得到的纤维膜（平均纤维直径：7.8±0.2μm）对金黄色葡萄球菌（34±0.71mm）和大肠杆菌（39±5.66mm）表现出优异的抗菌活性，这归因于 KGM/PCL/AgNPs 纤维膜的良好溶胀性（SD：37.86±6.87%）。傅里叶变换红外（FT-IR）光谱和 X 射线衍射（XRD）用于研究聚合物之间的相互作用。热重分析（TGA）、导数热重分析（DTG）、水蒸气透过率（WVP）和机械性能测试用于评估薄膜的热性能、亲水性和机械性能。结果表明，薄膜具有热稳定性和相对疏水性（WVP：5.8×10±1.44g/（m·h·kPa），WCA：101.0°）以及出色的断裂伸长率（EB：223.59±98.14%），有利于食品包装。该策略为构建有前途的抗菌食品包装提供了一种简便、绿色的途径。
