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Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging

2021; Elsevier BV; Volume: 187; Linguagem: Inglês

10.1016/j.ijbiomac.2021.07.140

1879-0003

Mengxia Duan, Shan Yu, Jishuai Sun, Haixin Jiang, Jianbo Zhao, Cailing Tong, Yaqin Hu, Jie Pang, Chunhua Wu,

Nanocomposite Films for Food Packaging

An electrospun nanofiber based on pullulan/chitin nanofibers (PCN) containing curcumin (CR) and anthocyanins (ATH) was developed using an electrospinning technique for active-intelligent food packaging. The results of scanning electron microscopy and attenuated total reflection Fourier transform infrared spectroscopy indicated that CR and ATH were successfully immobilized on the film-forming substrate based on PCN. The physical and chemical properties of nanofibers with no colorant, a single colorant, and double colorants were compared. The nanofiber containing ATH and CR (PCN/CR/ATH) had stronger antioxidant and antimicrobial activities than those of nanofibers containing CR (PCN/CR) or ATH (PCN/ATH). With respect to pH sensitivity, the color of the PCN/CR nanofibers did not change obviously, but the color of the PCN/ATH and PCN/CR/ATH nanofibers changed significantly with the change in pH. Furthermore, the PCN/CR/ATH nanofibers clearly changed color with the progressive spoilage of Plectorhynchus cinctus at room temperature. Therefore, the electrospun PCN/CR/ATH nanofiber have great application potential in active-intelligent food packaging.