Huang Liying, Liao Ronglin, Bu Nitong, Zhang Di, Pang Jie, Mu Ruojun
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Foods. 2024 Jan 16;13(2):284. doi: 10.3390/foods13020284.
In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against and of 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C.
在本研究中，以聚乙烯醇（PVA）和魔芋葡甘聚糖（KGM）为原料，采用静电纺丝技术制备了纳米纤维膜。将茶多酚（TPs）掺入上述基质中，这提高了纳米纤维膜的物理化学性质（热性能和机械性能）以及抗菌性能。测定了PVA/KGM-TPs纳米纤维膜中酚类化合物在不同食品模拟物中的释放行为；还评估了该膜的抗氧化和抗菌活性。结果表明，KGM的加入提高了膜的物理和化学性能。拉伸强度（TS）和断裂伸长率（EB）分别从5.40±0.33增加到10.62±0.34，以及从7.24±0.32增加到18.10±0.91。PVA/KGM-TPs纳米纤维膜实现了TPs的控释，在3%乙酸中最终释放率为49.17%，在10%乙醇中为43.6%，在95%乙醇中为59.42%。纳米纤维膜表现出良好的抗氧化性能，自由基清除率从1.33%提高到25.61%，并且具有良好的抗菌性能，对大肠杆菌和金黄色葡萄球菌的抑菌圈分别为24.33±0.47毫米和34.33±0.94毫米。此外，所制备的膜在25℃下对生香蕉表现出显著的保鲜性能。
