A novel polyethylene oxide/Dendrobium officinale nanofiber: Preparation, characterization and application in pork packaging

Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Yulin Zhu, Haiying Cui, Changzhu Li, Lin LinAbstractThis research focused on the fabrication and characterizations of polyethylene oxide (PEO)/Dendrobium officinale polysaccharide (DOP) antibacterial nanofibers by electrospinning technique. As the DOP contents increased in spinning solutions, viscosity decreased along with the increase in conductivity. The morphology of nanofibers changed from uniform structure to beaded structure with the formation of droplet, thus the thermal, mechanical, chemical and antibacterial properties of nanofiber got worse. After addition of adipic acid in PEO/DOP spinning solutions, viscosity increased obviously, which resulted in the uniform fiber structure even at high DOP content. Consequently, the properties of nanofibers were modified correspondingly, implying better miscibility between PEO and DOP by the aid of adipic acid. Finally, adipic acid added PEO/DOP nanofibers at high DOP content exhibited better antibacterial activity against E. coli on pork samples, without impact on the quality of pork. Hence, this study suggested the feasibility of PEO/DOP nanofiber as packaging material for pork preservation.
Source: Food Packaging and Shelf Life - Category: Food Science Source Type: research