Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or ɛ-polylysine (ɛ-PL) in gelatin/zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated. Results showed that the addition of perillaldehyde, thymol, and ɛ-polylysine improved the morphology and diameter of the G/Z. Loading with perillaldehyde improved the elongation and tensile strength of the G/Z/P by 18% and 55%, respectively. The water vapor permeability and oxygen permeability of the G/Z/P were lower than those of the G/Z/T and G/Z/ɛ-PL. X-ray diffraction, differential scanning calorimetry suggested that perillaldehyde enhanced the thermal stability of the G/Z/P. Measurements of 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), total volatile basic nitrogen, and total viable bacterial counts demonstrated that the G/Z/P had good bio-compatibility and effectively prolonged the shelf life of chilled chicken breasts by over 6 days. Therefore, the G/Z/P developed herein has potential application in chilled meat packaging.

制备并表征了在明胶/玉米醇溶蛋白 (G/Z) 纳米纤维中负载紫苏醛 (P)、百里酚 (T) 或 ɛ-聚赖氨酸 (ɛ-PL) 的三种可食用食品包装薄膜。评估了它们对冷藏鸡胸肉的保存效果。结果表明，紫苏醛、百里酚和 ɛ-聚赖氨酸的添加改善了 G/Z 的形态和直径。加入紫苏醛后，G/Z/P 的伸长率和拉伸强度分别提高了 18% 和 55%。G/Z/P的水汽渗透率和氧渗透率低于G/Z/T和G/Z/ɛ-PL。X射线衍射、差示扫描量热法表明紫苏醛增强了G/Z/P的热稳定性。3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) 的测量，总挥发性碱性氮，和总活菌数表明，G/Z/P 具有良好的生物相容性，有效延长冷冻鸡胸肉的保质期 6 天以上。因此，本文开发的G/Z/P在冷冻肉包装中具有潜在应用。