Fabrication, characterization, and antibacterial properties of citric acid crosslinked PVA electrospun microfibre mats for active food packaging,Packaging Technology and Science

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Fabrication, characterization, and antibacterial properties of citric acid crosslinked PVA electrospun microfibre mats for active food packaging
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2021-03-11 , DOI: 10.1002/pts.2566
Dong Yu ₁ , Yang‐Yang Feng ₁ , Jing‐Xin Xu ₁ , Bao‐Hua Kong ₁ , Qian Liu ₁ , Hao Wang ₁

Affiliation

In this study, electrospun poly(vinyl alcohol) (PVA) microfibre mats incorporated with clove oil (CO) with high water‐stability and water absorption ability were prepared through a heat‐induced in situ cross‐linkage with citric acid (CA). The effects of CA content on the electrospinning solution properties and physical properties of the crosslinked microfibre mats were investigated. The Fourier transform infrared spectroscopy showed that the esterification could occur between hydroxyl groups on the PVA and carboxyl groups on citric acid. The established strong interactions of citric acid and PVA after crosslinking improved the thermal stability, mechanical properties, contact angle, and water stability. The bacterial growth kinetics and the disk diffusion assay proved that the PVA/CA/CO microfibre mats had an obvious inhibitory effect on E. coli and S. aureus. The results showed the PVA/CA/CO microfibre mats would be a promising package material for food products.

中文翻译：

用于活性食品包装的柠檬酸交联的PVA电纺微纤维垫的制备，表征和抗菌性能

在这项研究中，通过与柠檬酸（CA）进行热诱导原位交联，制备了具有高水稳定性和吸水能力的丁香油（CO）的电纺聚乙烯醇（PVA）超细纤维毡。研究了CA含量对交联微纤维毡的电纺溶液性能和物理性能的影响。傅里叶变换红外光谱表明，酯化作用可能发生在PVA上的羟基和柠檬酸上的羧基之间。交联后，柠檬酸和PVA之间建立的强相互作用改善了热稳定性，机械性能，接触角和水稳定性。细菌生长动力学和圆盘扩散试验证明，PVA / CA / CO超细纤维垫对尿素具有明显的抑制作用。大肠杆菌和金黄色葡萄球菌。结果表明，PVA / CA / CO超细纤维毡将成为食品的有前途的包装材料。

更新日期：2021-04-29

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