Yavari Maroufi Leila, Norouzi Ramin, Ramezani Soghra, Ghorbani Marjan
Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University, of Medical Sciences, Tabriz, Iran.
Research Laboratory of Environmental Remediation, Department of Applied Chemistry, University of Tabriz, 51666-16471 Tabriz, Iran.
Food Chem. 2023 Aug 1;416:135806. doi: 10.1016/j.foodchem.2023.135806. Epub 2023 Mar 5.
Gelatin-based electrospun fibers are promising materials for food packaging but suffer from high hydrophilicity and weak mechanical properties. To overcome these limitations, in the current study, gelatin-based nanofibers were reinforced by using oxidized xanthan gum (OXG) as a crosslinking agent. The nanofibers' morphology was investigated through SEM, and the observations showed that the fibers' diameter was decreased by enhancing OXG content. The resultant fibers with more OXG content exhibited high tensile stress so the optimal sample obtained showed a tensile stress of 13.24 ± 0.76 MPa, which is up to 10 times more than neat gelatin fiber. Adding OXG to gelatin fibers reduced water vapor permeability, water solubility, and moisture content properties while increasing thermal stability and porosity. Additionally, the nanofibers containing propolis displayed a homogenous morphology with high antioxidant and antibacterial activities. In general, the findings suggested that the designed fibers could be used as a matrix for active food packaging.
基于明胶的电纺纤维是用于食品包装的有前景的材料，但存在亲水性高和机械性能弱的问题。为了克服这些限制，在当前研究中，通过使用氧化黄原胶（OXG）作为交联剂来增强基于明胶的纳米纤维。通过扫描电子显微镜（SEM）研究了纳米纤维的形态，观察结果表明，通过提高OXG含量，纤维直径减小。含有更多OXG的所得纤维表现出高拉伸应力，因此获得的最佳样品显示出13.24±0.76MPa的拉伸应力，这比纯明胶纤维高出多达10倍。向明胶纤维中添加OXG降低了水蒸气渗透性、水溶性和水分含量特性，同时提高了热稳定性和孔隙率。此外，含有蜂胶的纳米纤维呈现出具有高抗氧化和抗菌活性的均匀形态。总体而言，研究结果表明，所设计的纤维可作为活性食品包装的基质。
