化学工程
活性包装
动力学
化学
保质期
聚合物
食品包装
材料科学
纳米技术
食品科学
有机化学
量子力学
物理
工程类
作者
Junjun Zhang,Jianing Zhang,Xiaowei Huang,Jiyong Shi,Muhammad Arslan,Xiaodong Zhai,Jianbo Xiao,Zhihua Li,M. J. W. Povey,Xiaobo Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-01-01
卷期号:400: 134030-134030
被引量:16
标识
DOI:10.1016/j.foodchem.2022.134030
摘要
The regular release kinetics of active ingredients is inconsistent with the demand of meat preservation. Herein, the pH-triggered dynamic mechanism of packaging film was developed based on L100 polymer incorporated with Cinnamon essential oil (CEO) by coaxial electrospinning. The acquired results revealed that UV-vis and fluorescence spectra confirmed the pH release behavior. The fabricated film was quickly dissolved and transformed from solid to liquid phase, resulting in a faster release rate of CEO from 68.9 % to 98.2 % with the pH increasing. The morphological structure verified the core-shell structure formation with a specific surface area value of 7.22 m2/g. The live/dead results of bacteria indicated good antibacterial efficacy against E. coli and S. aureus. The pH-sensitive film successfully extends the shelf-life of griskin by 3 days. In conclusion, this work will aid in optimizing durability of active ingredients in packaging.
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