Novel Electrospun Gelatin Nanofibers Loaded with Purple Potato Anthocyanin and Syringic Acid for Multifunctional Food Packaging
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. UV–vis Spectroscopy Measurement
2.3. Preparation of Nanofibers
2.4. Characterizations
2.4.1. The Viscosity of Electrospun Solutions
2.4.2. Scanning Electron Microscopy (SEM)
2.4.3. Fourier Transform Infrared (FT-IR) Spectroscopy
2.4.4. X-ray Diffraction (XRD) Spectra
2.4.5. Thermogravimetric Analysis (TGA)
2.4.6. Mechanical Properties
2.4.7. Antioxidant Test
2.4.8. Antibacterial Properties
2.4.9. Sensitivity of Nanofibers to Ammonia
2.4.10. Application of Nanofibers in Monitoring the Quality Changes of Pork
2.5. Statistical Analysis
3. Results and Discussion
3.1. UV-vis Spectra and Color Variation of PPA in Different Buffer Solutions
3.2. The Viscosity of Electrospun Solution
3.3. Morphology of Nanofibers
3.4. FT-IR Analysis of Nanofibers
3.5. XRD Analysis of Nanofibers
3.6. TG Analysis of Nanofibers
3.7. Mechanical Properties of Nanofibers
3.8. Antioxidant Activity of Nanofibers
3.9. Antimicrobial Activity of Nanofibers
3.10. Sensitivity of Nanofibers to Ammonia
3.11. Application of Nanofibers in Monitoring Pork Freshness
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Solution | GA (g) | PPA (g) | SA (g) | Water (mL) | Acetic Acid (mL) |
---|---|---|---|---|---|
GA/PPA | 7.50 | 1.20 | 0.00 | 12.00 | 18.00 |
GA/PPA/SA I | 7.50 | 1.20 | 0.30 | 12.00 | 18.00 |
GA/PPA/SA II | 7.50 | 1.20 | 0.45 | 12.00 | 18.00 |
GA/PPA/SA III | 7.50 | 1.20 | 0.60 | 12.00 | 18.00 |
0 min | 10 min | 20 min | 30 min | 40 min | 50 min | 60 min | |
---|---|---|---|---|---|---|---|
GA/PPA | |||||||
GA/PPA/SAI | |||||||
GA/PPA/SAII | |||||||
GA/PPA/SAIII |
10 min | 20 min | 30 min | 40 min | 50 min | 60 min | |
---|---|---|---|---|---|---|
GA/PPA | 10.52 ± 1.29 c | 14.72 ± 0.09 b | 16.45 ± 1.29 ab | 16.46 ± 1.52 ab | 17.44 ± 1.12 a | 17.97 ± 0.93 a |
GA/PPA/SA I | 12.63 ± 0.68 d | 17.76 ± 1.42 c | 18.98 ± 0.49 bc | 19.28 ± 0.60 b | 21.27 ± 0.37 a | 21.66 ± 0.75 a |
GA/PPA/SA II | 22.84 ± 1.54 c | 24.73 ± 0.39 b | 26.28 ± 1.15 ab | 27.33 ± 0.37 a | 27.75 ± 1.14 a | 27.97 ± 0.23 a |
GA/PPA/SA III | 15.67 ± 1.54 c | 21.3 ± 0.40 b | 23.37 ± 1.15 ab | 24.94 ± 0.37 ab | 25.41 ± 1.14 a | 26.86 ± 0.23 a |
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Huang, C.; Tang, J.; Chen, X.; Zeng, X.; Zhong, W.; Pang, J.; Wu, C. Novel Electrospun Gelatin Nanofibers Loaded with Purple Potato Anthocyanin and Syringic Acid for Multifunctional Food Packaging. Foods 2024, 13, 2538. https://doi.org/10.3390/foods13162538
Huang C, Tang J, Chen X, Zeng X, Zhong W, Pang J, Wu C. Novel Electrospun Gelatin Nanofibers Loaded with Purple Potato Anthocyanin and Syringic Acid for Multifunctional Food Packaging. Foods. 2024; 13(16):2538. https://doi.org/10.3390/foods13162538
Chicago/Turabian StyleHuang, Chen, Junjie Tang, Xingyan Chen, Xinxin Zeng, Weiquan Zhong, Jie Pang, and Chunhua Wu. 2024. "Novel Electrospun Gelatin Nanofibers Loaded with Purple Potato Anthocyanin and Syringic Acid for Multifunctional Food Packaging" Foods 13, no. 16: 2538. https://doi.org/10.3390/foods13162538