Preparation of K-carrageenan /polylactic acid nanofiber membranes encapsulating Vitamin C/ Hydroxypropyl-beta-cyclodextrin inclusion complexes by electrostatic spinning for blueberry preservation

Lingling Bai, Yurui Wu, Huijin Xu, Jiyuan Yang, Yiting Lu, Wenge Yang, Yonghong Hu

科研成果: 期刊稿件文章同行评审

摘要

In this study, K-carrageenan (KC)/poly(lactic acid) (PLA) composite nanofiber membranes loaded with vitamin C (VC)/2-hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complexes were prepared by electrostatic spinning for blueberry preservation. A scanning electron microscope, electronic universal testing machine, and other instruments were used to analyze the apparent and mechanical properties of the membrane as well as the physicochemical indexes of blueberries during the preservation process. The loading of the inclusion raised the average diameter of the nanofibers membrane, reduced the crystallinity, and hydrophobicity, and improved the thermal stability of the fibers membrane. The release curves showed that encapsulating the inclusion complex in KC/PLA significantly prolonged the release time of VC. The membranes exhibited better antimicrobial properties as well as higher antioxidant properties in vitro and in vivo. These results indicate that the developed antimicrobial membrane has good application prospects in food packaging.

源语言英语
文章编号106894
期刊Food Bioscience
69
DOI
出版状态已出版 - 7月 2025

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