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Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging.
Int J Biol Macromol. 2021 Sep 30; 187:332-340.IJ

Abstract

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.

Authors+Show Affiliations

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China. Electronic address: yqhu@hntou.edu.cn.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address: pang3721941@163.com.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address: chwu0283@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34303741

Citation

Duan, Mengxia, et al. "Development and Characterization of Electrospun Nanofibers Based On Pullulan/chitin Nanofibers Containing Curcumin and Anthocyanins for Active-intelligent Food Packaging." International Journal of Biological Macromolecules, vol. 187, 2021, pp. 332-340.
Duan M, Yu S, Sun J, et al. Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging. Int J Biol Macromol. 2021;187:332-340.
Duan, M., Yu, S., Sun, J., Jiang, H., Zhao, J., Tong, C., Hu, Y., Pang, J., & Wu, C. (2021). Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging. International Journal of Biological Macromolecules, 187, 332-340. https://doi.org/10.1016/j.ijbiomac.2021.07.140
Duan M, et al. Development and Characterization of Electrospun Nanofibers Based On Pullulan/chitin Nanofibers Containing Curcumin and Anthocyanins for Active-intelligent Food Packaging. Int J Biol Macromol. 2021 Sep 30;187:332-340. PubMed PMID: 34303741.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging. AU - Duan,Mengxia, AU - Yu,Shan, AU - Sun,Jishuai, AU - Jiang,Haixin, AU - Zhao,Jianbo, AU - Tong,Cailing, AU - Hu,Yaqin, AU - Pang,Jie, AU - Wu,Chunhua, Y1 - 2021/07/23/ PY - 2021/06/22/received PY - 2021/07/20/revised PY - 2021/07/20/accepted PY - 2021/7/26/pubmed PY - 2021/12/16/medline PY - 2021/7/25/entrez KW - Active-intelligent packaging KW - Electrospinning nanofibers KW - Pullulan/chitin nanofibers SP - 332 EP - 340 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 187 N2 - 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. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/34303741/Development_and_characterization_of_electrospun_nanofibers_based_on_pullulan/chitin_nanofibers_containing_curcumin_and_anthocyanins_for_active_intelligent_food_packaging_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(21)01593-2 DB - PRIME DP - Unbound Medicine ER -