亲水性载姜黄素抑菌纳米纤维膜的制备及其在食品包装上的应用

Hydrophilic Curcumin-Loaded Bacteriostatic Nanofiber Membranes Preparation and Their Application in Food Packaging

将姜黄素封装在经盐酸改性后的埃洛石纳米管中,通过优化盐酸浓度和原料比例提高姜黄素的封装率和载药量,并采用静电纺丝技术制备姜黄素/埃洛石纳米管亲水性纳米纤维膜。结果表明,该纳米纤维膜结构均匀,纤维平均直径为(0.49±0.11)μm,姜黄素的载药量达到14.47%,初始抗氧化活性(DPPH自由基清除率)为(30.23±0.14)%,24 h后达到(39.57±0.13)%,且对金黄色葡萄球菌的生长具有抑制作用。同时,纳米纤维膜具有较高的吸水性,饼干储存试验结果表明,包裹纳米纤维膜后可有效抑制饼干剪切力的下降,具有一定的阻湿性能。

In this study,curcumin was encapsulated in halloysite nanotubes modified by hydrochloric acid.The loading capacity and the encapsulation efficiency of curcumin were improved by optimizing the concentration of hydrochloric acid and the ratio of raw material,and the hydrophilic nanofiber membrane of the curcumin/halloysite nanotube was prepared by electrospinning technology.It was found that the nanofiber membrane has a uniform structure,with an average fiber diameter of(0.49±0.11)μm,the loading capacity of curcumin reaching 14.47%,the initial antioxidant activity(DPPH free radical)of(30.23±0.14)% which reached(39.57±0.13)% after 24 h.Moreover,the nanofiber membrane had an inhibitory effect on the growth of Staphylococcus aureus.At the same time,the nanofiber membrane has high hygroscopicity.The results of biscuit storage experiments showed that the nanofiber membrane can effectively inhibit the decrease of biscuit shear force with certain humidity resistance.