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Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin
Mengxia Duan1, Shan Yu2, Jishuai Sun2
1College 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.
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.
