聚乳酸
膜
保质期
化学工程
材料科学
低临界溶液温度
图层(电子)
化学
聚合物
纳米技术
复合材料
食品科学
共聚物
生物化学
工程类
作者
Shuqiong Xia,Donglu Fang,Chong Shi,Junying Wang,Lianfei Lyu,Wenlong Wu,Tao Lü,Yuanyuan Song,Ya‐Long Guo,Chaobo Huang,Weilin Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-07-01
卷期号:415: 135752-135752
被引量:3
标识
DOI:10.1016/j.foodchem.2023.135752
摘要
Blackberries provide multiple health benefits. However, they deteriorate easily during harvesting, storage, and transportation (temperature-changing). Therefore, to extend their shelf-life under variable temperature conditions, a temperature-sensitive nanofibre-based material with good preservation attributes was developed, composed of polylactic acid (PLA) electrospun fibres, loaded with lemon essential oil (LEO) and covered with poly (N-isopropylacrylamide) (PNIPAAm). Compared with PLA and PLA/LEO nanofibres, PLA/LEO/PNIPAAm exhibited good mechanical properties, oxidation resistance, antibacterial ability, and controlled release of LEO. The PNIPAAm layer prevented rapid LEO release below the low critical solution temperature (32 °C). When the temperature exceeded 32 °C, the PNIPAAm layer underwent a chain-to-globule transition and accelerated LEO release (slower than PLA/LEO). The temperature-controlled release of LEO via PLA/LEO/PNIPAAm membrane prolongs its action time. Therefore, PLA/LEO/PNIPAAm effectively maintained the appearance and nutritive quality of blackberries during variable storage temperatures. Our research demonstrated that active fibre membranes have great potential applications in preserving fresh products.
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