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Research Article | Open Access

Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging

Mengxia Duana,1, Jishuai Suna,1, Yequn Huanga, Haixin Jianga, Yaqin Hub( ), Jie Panga,c( ), Chunhua Wua,c( )
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China

1 The authors contributed equally to this study.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

Recently, food grade nanofiber-based materials have received growing attentions in food packaging. In this work, novel active and intelligent packaging nanofibers based on gelatin/ chitosan with curcumin (GA/CS/CUR) were developed via electrospinning technique. Effects of the incorporation of CUR content (0.1%－0.3%, m/m) on the microstructure and functional properties of the electrospun nanofibers were investigated. Morphological studies using scanning electron microscopy indicated that loading CUR can affect the average diameter of nanofiber mats, which remained around 160-180 nm. The addition of an appropriate level CUR (0.2%, m/m) led to a stronger intermolecular interaction, and thus enhanced the thermal stability and tensile strength of the obtained nanofibers. Meanwhile, the incorporation of CUR significantly improved antioxidant activity and the antimicrobial activity of GA/CS/CUR nanofibers. Moreover, the sensitivity of nanofibers to ammonia results indicated that GA/CS nanofibers containing 0.2% CUR (GA/CS/CUR Ⅱ) presented high sensitivity of colorimetric behavior to ammonia (within 3 min). These results suggest GA/CS/CUR Ⅱ nanofibers has great potential as a multifunctional packaging to protect and monitor the freshness of protein-rich animal foods, such as meat and seafood.

Keywords

CurcuminElectrospun nanofibersNH3 indicatorActive and intelligent packagingAntibacterial and antioxidant activities

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 614-621
DOI: 10.1016/j.fshw.2022.07.064
Cite this article:
Duan M, Sun J, Huang Y, et al. Electrospun gelatin/chitosan nanofibers containing curcumin for multifunctional food packaging. Food Science and Human Wellness, 2023, 12(2): 614-621. https://doi.org/10.1016/j.fshw.2022.07.064

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Received: 15 June 2021
Revised: 09 July 2021
Accepted: 23 September 2021
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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