Allicin-Loaded Electrospun PVP/PVB Nanofibrous Films with Superior Water Absorption and Water Stability for Antimicrobial Food Packaging
Yudong Song, Hao Zhang, Hui Huang, Yaqiong Zhang, Hao Wang, Yongxin Li, Ce Wang
Abstract
Antimicrobial nanofibrous films with water absorption and water stability are more suitable for meat preservation applications. In this study, poly(vinyl pyrrolidone)/poly(vinyl butyral) (PVP/PVB) nanofibrous films with different proportions were fabricated via electrospinning. In comparison with the microscopic morphology, hydrophobicity, water absorption capacity, and water stability with different ratios of composite nanofibrous films, the PVP/PVB 6/4 (PB64) nanofibrous film with superior water absorption capacity and water stability was selected as the encapsulation carrier for allicin. Allicin, which has a broad-spectrum antimicrobial effect, was selected and encapsulated into the nanofibers to generate PVP/PVB-allicin (PB64-A) nanofibrous films with strong antimicrobial activity against Escherichia coli and Staphylococcus aureus. The shelf life of chicken breasts could be prolonged effectively in the presence of trace amounts of PB64-A nanofibrous films during storage at room temperature. The results indicated that the PB64-A nanofibrous film with superior water absorption capacity and water stability may have a broad application prospect in antimicrobial food packaging for meat.