Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation
This study demonstrated the fabrication of zein/polyethylene glycol/nisin (zein/PEG/nisin) nanofiber membrane and cross-linked by citric acid vapor (zein/PEG/nisin/C). The distribution within the whole nanofiber membranes was monitored by scanning electron microscopy (SEM). Studies using thermogravi...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000140 |
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| author | Lanlan Wei Shuaijie Zhu Guoyuan Xiong Jingjun Li Wangang Zhang |
| author_facet | Lanlan Wei Shuaijie Zhu Guoyuan Xiong Jingjun Li Wangang Zhang |
| author_sort | Lanlan Wei |
| collection | DOAJ |
| description | This study demonstrated the fabrication of zein/polyethylene glycol/nisin (zein/PEG/nisin) nanofiber membrane and cross-linked by citric acid vapor (zein/PEG/nisin/C). The distribution within the whole nanofiber membranes was monitored by scanning electron microscopy (SEM). Studies using thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) validated the effectiveness nisin encapsulation and molecular interactions. The water vapor permeability (WVP) and oxygen permeability (OP) of zein/PEG/nisin/C are 150.47 ± 7.14 (g m−2 24h) and 59.74 ± 3.10 (cm3 m−2 24h), respectively. Antibacterial experiments have shown that the antibacterial effect of zein/PEG/nisin/C on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) and the diameters of the bacteriostatic circle were 11.52 ± 0.44 mm and 10.67 ± 0.46 mm, respectively. During 10 days of the storage of the cooled fresh goose meat, compared with the control group, the pH of zein/PEG/nisin/C nanofiber membrane was 5.7, the concentration of the total volatile basic nitrogen (TVB-N) and the value of total viable count (TVC) and thiobarbituric acids (TBARS) are 11.28 mg/100g, 5.01 ± 0.69 log (CFU g−1), and 0.83 mg kg−1, respectively. These results point to the possibility of using functionalized nanofiber membranes for the cold fresh goose meat preservation facilitated by vaporized citric acid cross-linking. |
| format | Article |
| id | doaj-art-026fef57ebbe4be68a35e17c82123ee4 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-026fef57ebbe4be68a35e17c82123ee42025-01-29T05:01:43ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100983Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservationLanlan Wei0Shuaijie Zhu1Guoyuan Xiong2Jingjun Li3Wangang Zhang4State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, ChinaCollege of Food Engineering, Anhui Science and Technology University, Chuzhou, 233100, ChinaCollege of Food Engineering, Anhui Science and Technology University, Chuzhou, 233100, ChinaCollege of Food Engineering, Anhui Science and Technology University, Chuzhou, 233100, China; Corresponding author.State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China; Corresponding author.This study demonstrated the fabrication of zein/polyethylene glycol/nisin (zein/PEG/nisin) nanofiber membrane and cross-linked by citric acid vapor (zein/PEG/nisin/C). The distribution within the whole nanofiber membranes was monitored by scanning electron microscopy (SEM). Studies using thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) validated the effectiveness nisin encapsulation and molecular interactions. The water vapor permeability (WVP) and oxygen permeability (OP) of zein/PEG/nisin/C are 150.47 ± 7.14 (g m−2 24h) and 59.74 ± 3.10 (cm3 m−2 24h), respectively. Antibacterial experiments have shown that the antibacterial effect of zein/PEG/nisin/C on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) and the diameters of the bacteriostatic circle were 11.52 ± 0.44 mm and 10.67 ± 0.46 mm, respectively. During 10 days of the storage of the cooled fresh goose meat, compared with the control group, the pH of zein/PEG/nisin/C nanofiber membrane was 5.7, the concentration of the total volatile basic nitrogen (TVB-N) and the value of total viable count (TVC) and thiobarbituric acids (TBARS) are 11.28 mg/100g, 5.01 ± 0.69 log (CFU g−1), and 0.83 mg kg−1, respectively. These results point to the possibility of using functionalized nanofiber membranes for the cold fresh goose meat preservation facilitated by vaporized citric acid cross-linking.http://www.sciencedirect.com/science/article/pii/S2665927125000140Polyethylene glycolCitric acidCross-linking |
| spellingShingle | Lanlan Wei Shuaijie Zhu Guoyuan Xiong Jingjun Li Wangang Zhang Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation Current Research in Food Science Polyethylene glycol Citric acid Cross-linking |
| title | Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation |
| title_full | Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation |
| title_fullStr | Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation |
| title_full_unstemmed | Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation |
| title_short | Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation |
| title_sort | citric acid vapor assisted crosslinking of zein peg composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation |
| topic | Polyethylene glycol Citric acid Cross-linking |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000140 |
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