A novel antibacterial packaging material was engineered by incorporating cinnamon essential oil/β-cyclodextrin (CEO/β-CD) proteoliposomes into poly(ethylene oxide) (PEO) nanofibers by electrospinning technique. Herein, PEO was a stabilizing polymer and used as electrospinning polymeric matrix for the fabrication of CEO/β-CD proteoliposomes nanofibers. The nanoliposomes were inlaid with protein are defined as proteoliposomes. Taking advantage of bacterial protease secreted from Bacillus cereus (B. cereus), the controlled release of CEO from proteoliposomes was achieved via proteolysis of protein in proteoliposomes. The CEO/β-CD inclusion complex was prepared by the aqueous solution method and characterized by Raman and FTIR spectroscopy. After the treatment of CEO/β-CD proteoliposomes nanofibers packaging, the satisfactory antibacterial efficiency against B. cereus on beef was realized without any impact on sensory quality of beef. This study demonstrated that the CEO/β-CD proteoliposomes nanofibers can significantly extend the shelf life of beef and have potential application in active food packaging.

中文翻译：

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包含肉桂精油/β-环糊精蛋白脂质体的抗菌聚环氧乙烷电纺纳米纤维

通过静电纺丝技术将肉桂精油/β-环糊精（CEO /β-CD）蛋白脂质体掺入聚环氧乙烷（PEO）纳米纤维中，从而设计出一种新型的抗菌包装材料。在本文中，PEO是稳定聚合物，并用作静电纺丝聚合物基质，用于制备CEO /β-CD蛋白脂质体纳米纤维。用蛋白质镶嵌的纳米脂质体被定义为蛋白脂质体。利用蜡状芽孢杆菌（B. cereus）分泌的细菌蛋白酶，通过蛋白水解脂质体中的蛋白来实现CEO从脂质体中的受控释放。通过水溶液法制备CEO /β-CD包合物，并通过拉曼光谱和FTIR光谱进行表征。经过CEO /β-CD蛋白脂质体纳米纤维包装的处理，实现了对蜡状芽孢杆菌对牛肉的令人满意的抗菌效果，而对牛肉的感官品质没有任何影响。这项研究表明，CEO /β-CD蛋白脂质体纳米纤维可以显着延长牛肉的保质期，并在活性食品包装中具有潜在的应用前景。