数字农科院2.0

Electrospun Baijiu Prolamin based functional nanofiber: Potential in sustainable food preservation

文献类型： 外文期刊

作者： Runkang Qiu;Ge Wang;Peihua Ma;Huanxiang Luo;Bei Fan;Litao Tong;Lili Wang;Yang Zheng;Liya Liu;Fengzhong Wang

作者机构：

关键词： Electrospinning;Food packaging;Nanofiber;Prolamin from Baijiu Jiuzao (PBJ);Release kinetic

期刊名称： Food Packaging and Shelf Life

ISSN： 2214-2894

年卷期： 2025 年 52 卷

页码：

收录情况： SCIE（2025版）

摘要： This work created a functional nanofiber using electrospun technology, utilizing prolamin from Baijiu Jiuzao (PBJ), an underutilized byproduct of the liquor industry, to enhance food preservation. By systematically optimizing PBJ concentration (2.5–10 %, w/v) in electrospinning dope of PBJ-cinnamon essential oil (CEO)-polyethylene oxide (PEO) @ anthocyanins (ACN) composites, which demonstrated that the 10 % PBJ formulation achieves exceptional performance. Characterized by nanoscale structural precision, which was presented as the nanofiber diameter was lower than 500 nm. Enhanced hydrophobic interactions and denser molecular networks facilitated a 190 % increase in CEO encapsulation efficiency while enabling non-Fickian controlled release kinetics (Ritger-Peppas exponent n = 0.846, R2 > 0.98). The optimized nanofibers exhibited robust antimicrobial efficacy with inhibition zones of 8.55 ± 0.44 mm (Escherichia coli) and 7.21 ± 0.59 mm (S. aureus), better moisture resistance (contact angle 94.2°), excellent DPPH and ABTS radical scavenging rates (87.05 % and 82.24 %), and pH-responsive chromatic shifts (ΔE* > 30 within 24 h post-spoilage). Applied to litchi preservation, these nanofibers delayed pericarp browning by 72 h while maintaining flesh integrity and providing ACN-mediated visual spoilage alerts. This work develops PBJ-derived electrospun nanofibers for fruit preservation, which converts liquor waste into innovative food packaging engineering and improves the added value of PBJ.

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