明胶
化学
白藜芦醇
抗菌活性
抗氧化剂
纤维
醋酸
扩散
氢键
动力学
食品科学
化学工程
保质期
热稳定性
生物化学
有机化学
细菌
分子
生物
工程类
物理
热力学
量子力学
遗传学
作者
Linlin Li,Hualin Wang,Minmin Chen,Suwei Jiang,Jiping Cheng,Xingjiang Li,Mingzhu Zhang,Shaotong Jiang
标识
DOI:10.1016/j.foodhyd.2019.105577
摘要
Resveratrol (R) has received growing attentions in therapeutic potential, however less focus is paid to its antibacterial or antioxidant nature for food preservation. In this work, R was efficiently encapsulated in electrospun gelatin/zein (GA/ZN) fibers for developing antibacterial mats to extend pork shelf life. The fiber morphology, thermal stability and hydrophobicity of the mats were associated with the ratios of GA/ZN. The secondary structure changes of protein were dependent on the intermolecular hydrogen bonds formed in the fiber matrix. The presence of R endowed the mats with antibacterial and antioxidant activity and the release of R followed Fickian diffusion mechanism in 10% ethanol and the coexistence of diffusion and erosion mechanisms in 3% acetic acid, respectively. The target fiber mats could extend the pork shelf life by 3 d at 4 °C, indicating the good application prospect in food preservation.
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