Campylobacter jejuni (C. jejuni) contamination on poultry surface posed great threats to meat industry and human health. In order to control the propagation of C. jejuni, the gelatin nanofibers containing thyme essential oil/β-cyclodextrin ε-polylysine nanoparticles (TCPNs) were engineered. Firstly, TCPNs were successfully fabricated via ionic gelation. The prepared TCPNs showed excellent antimicrobial activity against C. jejuni, which caused membranolysis and protein leakage of C. jejuni. Subsequently, TCPNs were incorporated into gelatin nanofibrous matrix via electrospinning to produce antimicrobial nanofibers. Uniformly disordered fibrous structure with good continuity and fine diameter distribution was observed. Finally, the aerobic bacterial count, thiobarbituric acid, total volatile basic nitrogen, pH, color and texture of meat samples packaged with the nanofibers were detected. The results implied the TCPNs embedded gelatin nanofibers had a promising prospect in meat preservation without impact on sensory evaluation.

空肠弯曲杆菌（C. jejuni）对家禽表面的污染对肉类工业和人类健康构成了巨大威胁。为了控制空肠弯曲杆菌的繁殖，设计了含有百里香精油/β-环糊精ε-聚赖氨酸纳米粒子（TCPNs）的明胶纳米纤维。首先，通过离子凝胶法成功地制备了TCPN。制备的TCPNs对空肠弯曲菌表现出优异的抗菌活性，引起空肠弯曲菌的膜分解和蛋白质泄漏。。随后，通过静电纺丝将TCPNs掺入明胶纳米纤维基质中以产生抗菌纳米纤维。观察到均匀无序的纤维结构，具有良好的连续性和良好的直径分布。最后，检测了用纳米纤维包装的肉样品的需氧细菌数，硫代巴比妥酸，总挥发性碱性氮，pH，颜色和质地。结果表明，TCPNs包埋的明胶纳米纤维在不影响感官评价的前提下具有良好的肉类保存前景。