CN115305653B - Preparation method and application of food antibacterial nanofiber membrane - Google Patents
Preparation method and application of food antibacterial nanofiber membrane Download PDFInfo
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- CN115305653B CN115305653B CN202211060791.8A CN202211060791A CN115305653B CN 115305653 B CN115305653 B CN 115305653B CN 202211060791 A CN202211060791 A CN 202211060791A CN 115305653 B CN115305653 B CN 115305653B
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- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 37
- 239000012528 membrane Substances 0.000 title claims abstract description 34
- 239000002121 nanofiber Substances 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000006041 probiotic Substances 0.000 claims abstract description 59
- 235000018291 probiotics Nutrition 0.000 claims abstract description 59
- 238000009987 spinning Methods 0.000 claims abstract description 24
- 230000000529 probiotic effect Effects 0.000 claims abstract description 23
- 229920001218 Pullulan Polymers 0.000 claims abstract description 21
- 239000004373 Pullulan Substances 0.000 claims abstract description 21
- 235000019423 pullulan Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 16
- 239000000205 acacia gum Substances 0.000 claims abstract description 16
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 16
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 12
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010041 electrostatic spinning Methods 0.000 claims abstract description 11
- 239000008367 deionised water Substances 0.000 claims abstract description 10
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 10
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims abstract description 8
- 238000005516 engineering process Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000009631 Broth culture Methods 0.000 claims abstract description 5
- 238000012258 culturing Methods 0.000 claims abstract description 5
- 239000001963 growth medium Substances 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 66
- 244000215068 Acacia senegal Species 0.000 claims description 15
- 239000011259 mixed solution Substances 0.000 claims description 14
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 241001468229 Bifidobacterium thermophilum Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 230000003115 biocidal effect Effects 0.000 abstract description 3
- 241000978776 Senegalia senegal Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000004083 survival effect Effects 0.000 description 15
- 235000015277 pork Nutrition 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 230000001580 bacterial effect Effects 0.000 description 9
- 230000003385 bacteriostatic effect Effects 0.000 description 6
- 238000005538 encapsulation Methods 0.000 description 6
- 239000000835 fiber Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 238000001000 micrograph Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- -1 Polyethylene Polymers 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 238000001523 electrospinning Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002484 inorganic compounds Chemical class 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229920001606 poly(lactic acid-co-glycolic acid) Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/70—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres
- D04H1/72—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres the fibres being randomly arranged
- D04H1/728—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres characterised by the method of forming fleeces or layers, e.g. reorientation of fibres the fibres being randomly arranged by electro-spinning
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F1/00—General methods for the manufacture of artificial filaments or the like
- D01F1/02—Addition of substances to the spinning solution or to the melt
- D01F1/10—Other agents for modifying properties
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F1/00—General methods for the manufacture of artificial filaments or the like
- D01F1/02—Addition of substances to the spinning solution or to the melt
- D01F1/10—Other agents for modifying properties
- D01F1/103—Agents inhibiting growth of microorganisms
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/04—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers
- D01F8/10—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers with at least one other macromolecular compound obtained by reactions only involving carbon-to-carbon unsaturated bonds as constituent
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F8/00—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof
- D01F8/04—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers
- D01F8/16—Conjugated, i.e. bi- or multicomponent, artificial filaments or the like; Manufacture thereof from synthetic polymers with at least one other macromolecular compound obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds as constituent
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/4282—Addition polymers
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- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/4282—Addition polymers
- D04H1/4309—Polyvinyl alcohol
-
- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/4326—Condensation or reaction polymers
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- D—TEXTILES; PAPER
- D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
- D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
- D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
- D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
- D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
- D04H1/4382—Stretched reticular film fibres; Composite fibres; Mixed fibres; Ultrafine fibres; Fibres for artificial leather
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- Engineering & Computer Science (AREA)
- Textile Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a preparation method and application of a food antibacterial nanofiber membrane, and belongs to the technical field of intelligent food packaging membranes. The method comprises the following steps: dissolving gum arabic, polyvinyl alcohol and polyethylene oxide in deionized water to obtain a solution denoted as solution A; the solution obtained by dissolving pullulan in deionized water is marked as solution B; inoculating probiotic strains into an MRS broth culture medium, and culturing to obtain a probiotic solution; then mixing the solution A, the solution B and the probiotic solution, and stirring to obtain spinning solution; and (3) adopting an electrostatic spinning technology to spin, injecting the spinning solution into an injector, setting corresponding parameters to spin, taking tinfoil paper as a receiving base material, and collecting through a rotary drum to finally obtain the nanofiber membrane, namely the edible antibacterial nanofiber membrane. The method can effectively improve the effective contact area between the antibacterial component in the film and the food; the obtained material is used for food fresh-keeping, antibiosis, remarkable in effect, safe and environment-friendly.
Description
Technical Field
The invention belongs to the technical field of intelligent food packaging films, and particularly relates to a preparation method of a food antibacterial nanofiber film by using a probiotic metabolite as a bacteriostatic agent.
Background
At present, food processing, storage and transportation in various countries of the world are continuously developed, and various foods can be circulated to various places of the world, so that the foods are required to have long shelf lives and keep fresh in the storage and transportation processes. Therefore, various antibacterial films are also gradually emerging, and although the appearance of the films can prolong the shelf life of foods, the abuse of the antibacterial agents also causes a certain strike to the food industry. For example, if the preservative is directly added into food, the food has a certain fresh-keeping effect, but the taste of the food is affected by excessive use; metal ions with antibacterial function in inorganic compounds are used as antibacterial substances, but the metal ions are difficult to digest and absorb by human bodies; natural extracts such as chitosan, horseradish and the like are utilized for bacteriostasis, but the sterilization rate is low, the quantity is small, and the broad-spectrum long-acting use can not be realized.
The probiotics can generate a plurality of bacteriostats to achieve the bacteriostasis effect, and can be digested and absorbed in intestinal tracts to achieve the edible effect, so that the probiotics become a research hot spot. However, probiotics have extremely severe requirements on survival conditions, and the survival rate of the probiotics is improved by embedding the probiotics in a proper material, so that the survival rate of the probiotics becomes a research hot spot, and in the existing probiotic packaging materials, gao et al (Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival, food Hydrocolloids, volume 126,May 2022,107478) encapsulate the probiotics in an oil-in-water high inward emulsion, and the activity of the probiotics is improved by adding different pectin contents; the encapsulation of probiotics in a Multi-layer polymer matrix by ajulloeian et al (Multi-layer PLGA-pullulan-PLGA electrospun nanofibers for probiotic delivery, food Hydrocolloids, volume 123,February 2022,107112) significantly increases the encapsulation efficiency but decreases the release efficiency. Although the above methods reduce to some extent the attack of probiotics by harsh environments, extreme temperatures, oxidative stress and the use of organic solvents and multi-step processes all lead to significant cell death. Therefore, it is extremely important to select a material that is strong in bacteriostasis and edible to prepare a film.
Disclosure of Invention
In view of the deficiencies of the prior art, it is an object of the present invention to address one of the problems; provides a preparation method of an edible nano antibacterial fiber membrane. The edible antibacterial nanofiber membrane prepared by the electrostatic spinning device has large specific surface area, porosity and easy absorption, and the film has antibacterial effect and is edible due to the existence of the probiotics.
In order to achieve the above object, the present invention is embodied as follows:
the preparation method of the edible antibacterial nanofiber membrane is specifically implemented by an electrostatic spinning technology and comprises the following steps of:
1. preparation of spinning solutions
(1) Dissolving Gum Arabic (GA), polyvinyl alcohol 1750+/-50 (PVA) and polyethylene oxide (PEO) in deionized water, stirring to form a uniform solution, and marking the uniform solution as a mixed solution A;
(2) Dissolving Pullulan (PUL) in deionized water, stirring to form a uniform solution, and obtaining a pullulan solution which is marked as a solution B;
(3) Inoculating probiotic strains into an MRS broth culture medium, and culturing for a certain time to obtain a probiotic solution;
(4) Mixing the mixed solution A obtained in the step (1), the solution B obtained in the step (2) and the probiotic solution obtained in the step (3) according to a certain proportion, and uniformly stirring to obtain spinning solution;
2. preparation of antibacterial nanofiber membrane
And (3) spinning the spinning solution prepared in the step (A) by adopting an electrostatic spinning technology, firstly injecting the spinning solution into an injector, secondly setting corresponding parameters for spinning, taking tinfoil paper as a receiving base material, and collecting the tinfoil paper through a rotary drum to finally obtain the nanofiber membrane, namely the edible antibacterial nanofiber membrane.
Preferably, the Gum Arabic (GA), polyvinyl alcohol (PVA), polyethylene oxide (PEO) and deionized water are used in the amount of 3.0 to 5.0g in step (1): 0.5 to 1.0g:0.5 to 1.0g: 15-20 ml; the polyvinyl alcohol is specifically 1750+/-50 percent of polyvinyl alcohol.
Preferably, the mass fraction of the solution B in the step (2) is 10% -15%.
Preferably, the probiotic bacteria in the step (3) are any one of lactobacillus acidophilus, lactobacillus casei, bifidobacterium thermophilum or lactobacillus bulgaricus.
Preferably, in the step (3), the probiotic bacteria are inoculated into the MRS broth culture medium, and the inoculation amount is 1-2g:100ml.
Preferably, the culture temperature of the probiotics in the step (3) is 37 ℃ and the culture time is 12 hours; the concentration of the probiotic solution is 10 9 ～10 10 lg(CFU/g)；
Preferably, in the step (4), the solution A, the pullulan solution B and the probiotic solution are mixed according to a mass ratio of 1:3-4: 1-2.5.
Preferably, the condition parameters of the electrostatic spinning technology in the second step are that the voltage applied by a high-voltage power supply is 15-20 KV, the receiving distance is 10-20 cm, the solution advancing rate is 0.1-0.4 ml/h, the spinning temperature is 25-35 ℃, and the relative humidity is 30-50%.
The beneficial effects of the invention are that
Compared with the traditional film, the edible antibacterial nanofiber membrane designed by the electrostatic spinning technology has larger specific surface area, so that antibacterial substances can be uniformly dispersed in the fiber membrane, and the effective contact area of antibacterial components in the film and foods is increased;
according to the invention, the addition of the Gum Arabic (GA) and the Pullulan (PUL) provides nutrients for the survival of probiotics to prolong the antibacterial time and effect of the probiotics; on the other hand, the unique thickening property, film forming property and solubility of the substances play a great role in film forming; furthermore, the different weight ratio when the two are mixed is extremely important for the encapsulation of probiotics, when the weight ratio of the two is 1:4, the solution has excellent conductivity, surface tension and viscosity; in addition, different weight ratios will result in different nanofiber diameters when 1: the nanofiber diameter at 4 is more suitable for the encapsulation of probiotics.
The probiotic bacteria are added into the invention, so that on one hand, lactic acid, acetic acid and various antibiotics can be produced by using the probiotic bacteria, and the probiotic bacteria have certain inhibition effect on bacteria such as escherichia coli, staphylococcus aureus and the like; on the other hand, the edible antibacterial film is prepared by utilizing the characteristics of adjusting the balance among flora in the intestinal canal, improving the immunity of the human body, being harmless to the human body and the like;
the film-forming material is safe and nontoxic, accords with food safety, is used for food fresh-keeping and antibiosis, and has remarkable effect.
Drawings
FIG. 1 is a schematic diagram of an electrospinning apparatus used in the method of the present invention.
FIG. 2 is a scanning electron microscope image of a nanofiber membrane with antimicrobial properties in the method of the present invention.
FIG. 3 shows the determination of meat pH (A), total colony count (B) and TVB-N (C) of the antibacterial film prepared under different bacterial liquid ratios in the method of the invention.
FIG. 4 shows the survival rate of the antibacterial film prepared under different bacterial liquid proportion conditions in the method of the invention.
Detailed Description
The invention will be further described in detail with reference to the accompanying drawings, in order to make the objects, technical solutions and advantages of the invention more apparent.
Example 1:
the preparation process of nanometer fiber film with antibiotic characteristic includes the following steps;
1. preparation of spinning solution:
(1) 3g GA, 1g PVA 1750+ -50 and 1g PEO are dissolved in 20ml deionized water, and the mixture is stirred to form a uniform solution which is marked as a mixed solution A;
(2) 5g of PUL is dissolved in 20ml of deionized water, and stirred to obtain a uniform solution, namely pullulan solution which is marked as solution B;
(3) Adding 1g of lactobacillus bulgaricus powder into 50ml of MRS broth, culturing at 37 ℃ for 12 hours, and centrifuging to re-suspend the bacteria liquid to 1ml to obtain lactobacillus bulgaricus solution;
(4) Uniformly mixing the solution A, the solution B and the lactobacillus bulgaricus solution to obtain spinning solution; the mixing ratio is 1:4:1, 1:4:1.5, 1:4:2 and 1:4:2.5 respectively, and the bacterial liquid concentrations are 10 respectively 9 lg(CFU/g)；
2. Preparation of nanofiber membrane:
adopting an electrostatic spinning technology, injecting the spinning solution into an injector, wherein corresponding condition parameters are as follows: the voltage applied by the high-voltage power supply is 16KV, the receiving distance is 10cm, the solution advancing speed is 0.4ml/h, the spinning temperature is 25 ℃, and the relative humidity is 50%; collecting tin foil paper serving as a receiving base material through a rotary drum to obtain a nanofiber membrane, namely an edible antibacterial film, wherein the structure of an electron microscope of the electrostatic spinning membrane is shown in the attached figure 2;
FIG. 2 is a scanning electron microscope image of the nanofiber membrane prepared in example 1, from which a plurality of staggered pellets can be seen, and a plurality of probiotics are coated inside the pellets to play a role in bacteriostasis.
Table 1 shows the effect of the mixed solution A and PUL solutions on pH, viscosity, conductivity and surface tension of the solutions at different mass ratios;
| mass ratio | pH | Conductivity | Surface tension | Viscosity at 0.1s -1 |
| 0：10 | 4.79±0.02 a | 0.76±0.04 i | 41.22±0.65 a | 1272.64±6.88 a |
| 2：8 | 4.47±0.01 b | 2.59±0.16 h | 39.23±1.29 b | 708.93±7.21 b |
| 3：7 | 4.41±0.01 c | 4.28±0.19 g | 35.19±2.04 c | 526.66±6.32 c |
| 4：6 | 4.35±0.03 d | 5.87±0.08 f | 34.16±2.15 c | 386.85±8.98 d |
| 5：5 | 4.31±0.00 e | 7.48±0.07 e | 34.81±1.82 c | 309.5±3.27 e |
| 6：4 | 4.28±0.02 f | 9.30±0.15 d | 33.92±1.53 c | 249.54±4.04 f |
| 7：3 | 4.25±0.03 fg | 11.04±0.06 c | 34.55±1.38 c | 201.12±8.49 g |
| 8：2 | 4.22±0.02 g | 13.30±0.22 b | 34.08±2.18 c | 171.08±4.53 h |
| 10：0 | 4.17±0.02 h | 17.26±0.21 a | 34.38±0.37 c | 206.18±6.93 g |
The higher the conductivity of the solution in the spinning process is, the more easily the large electrostatic repulsive force is generated under the high electric field strength, so that the high tensile strain rate is caused, and the finer fiber is prepared; the splitting ability of the droplets after the spinning solution leaves the nozzle during spinning decreases with increasing surface tension of the solution; a too low viscosity of the solution during spinning gives a rope-like fiber, while a too high viscosity does not allow stretching of the solution to form a fiber due to insufficient charge. In summary, when the mass ratio of the mixed solution A to the PUL solution is 1:4, the pH value, viscosity, conductivity and surface tension are all in proper states and are favorable for the encapsulation of probiotics.
It was further determined by the above experiments that the optimum ratio of the mixed solution A to the PUL solution was 1:4, preparing the film which is the optimal nanofiber film under the condition of the proportion;
the nanofiber membrane is used for pork preservation experiments:
after removing excess fat in a sterile environment, selecting pork with uniform appearance and good texture, uniformly dividing the pork into small pieces of about 40g, and then selecting 40g of fresh pork from the cut pork, and filling the pork into a food-grade Polyethylene (PE) self-sealing bag to serve as a blank group. Taking 1.0g of prepared film to wrap 40g of pork and filling the pork into a PE self-sealing bag to isolate the influence of external environment. And then putting the treated pork into a refrigerator at the temperature of 4 ℃ for refrigeration, taking out every other day from 0 to 10 days, and respectively measuring physical and chemical indexes such as pH value, total bacteria number, TVB-N and the like of the pork sample.
FIG. 3 shows the determination of meat pH (A), total colony count (B) and TVB-N (C) by using antibacterial films prepared under different bacterial liquid ratios; wherein GA-PUL represents a fibrous membrane prepared by mixing a mixed solution of gum arabic and a solution of pullulan in a mass ratio of 1:4, and wherein GA-PUL-LB refers to a mixed solution of gum arabic and pullulan containing probiotics; GA-PUL-LB (a), GA-PUL-LB (b), GA-PUL-LB (c), GA-PUL-LB (d) correspond to A, respectivelyThe mass ratio of the gum arabic mixed solution, the pullulan polysaccharide solution and the lactobacillus bulgaricus solution is 1:4:1, 1:4:1.5, 1:4:2 and 1:4:2.5, wherein the bacterial liquid concentrations are 10 respectively 9 lg(CFU/g)。
From FIG. 3 (A), it can be derived that the initial pH of pork is 5.86.+ -. 0.12,4 ℃ after one week of storage in a refrigerator, the pH of uncoated bacteriostatic film is 8.25.+ -. 0.21, and the pH of GA-PUL-LB (d) bacteriostatic film is 6.54.+ -. 0.15; as can be seen from FIG. 3 (B), the initial colony count of pork was 8.52.+ -. 0.16 after one week of storage in a refrigerator at 5.55.+ -. 0.14,4 ℃ and the colony count of GA-PUL-LB (d) bacteriostatic film was 7.50.+ -. 0.18; from FIG. 3 (C), it can be derived that the initial TVB-N value of pork is 7.30.+ -. 0.14,4 ℃ after being stored in a refrigerator for one week, the TVB-N value of the uncoated bacteriostatic film is 18.70.+ -. 0.11 on the fourth day, and the TVB-N value of the GA-PUL-LB (d) bacteriostatic film is 15.32.+ -. 0.15 on the seventh day (it can be known from national standards that when the TVB-N value of meat product reaches 15mg/100g, it indicates that the meat has been spoiled); it is apparent from FIG. 3 that the pH value is slightly lower than that of the control group as the ratio of the added bacteria liquid increases; the total number of bacterial colonies is far less than that of a control group, which indicates that the inhibition of the addition of probiotics to meat spoilage bacteria is improved; and, the results in the figures show that the storage period of meat is remarkably improved after probiotics are added.
In summary, the mass ratio of the GA-PUL-LB (d) antibacterial film, namely the gum arabic mixed solution, the pullulan solution and the lactobacillus bulgaricus solution is 1:4: the antibacterial film prepared under the condition of 2.5 is more beneficial to the fresh-keeping of foods.
In order to better characterize the bacteriostatic ability of the package, the survival rate of probiotics in the nanofiber membrane can be tested to characterize the probiotic;
determination of probiotic survival in fibrous membranes:
0.2g of nanofiber membrane is taken and dissolved in 9.8ml of physiological saline with the concentration of 0.85%, shaking and homogenizing are carried out for 1h at 37 ℃, then corresponding gradient dilution is carried out, 200 microliter bacterial liquid is taken and coated on an MRS flat plate, and the survival rate is characterized by counting the flat plate after culturing for 72h at 37 ℃.
FIG. 4 shows the survival rate of the antibacterial film under different bacterial liquid ratios in the method of the invention, wherein GA-PUL-LB refers to the mixed solution of gum arabic and pullulan containing probiotics; wherein the mass ratio of the gum arabic solution, the pullulan solution and the bacterial liquid corresponding to the GA-PUL-LB (a), the GA-PUL-LB (b), the GA-PUL-LB (c) and the GA-PUL-LB (d) is 1:4:1, 1:4:1.5, 1:4:2 and 1:4:2.5;
as can be seen from FIG. 4, the number of probiotics for GA-PUL-LB (a) in the initial case was 8.03.+ -. 0.12[ lg (CFU/g) ]; the number of probiotics of GA-PUL-LB (b) is 8.54+ -0.13 [ lg (CFU/g) ]; the number of probiotics of GA-PUL-LB (c) is 9.72+ -0.15 [ lg (CFU/g) ]; the number of probiotics for GA-PUL-LB (d) was 10.15.+ -. 0.17[ lg (CFU/g) ];
the number of probiotics for GA-PUL-LB (a) after 28 days of storage at room temperature was 4.52.+ -. 0.16[ lg (CFU/g) ]; the number of probiotics for GA-PUL-LB (b) was 4.85.+ -. 0.14[ lg (CFU/g) ]; the number of probiotics of GA-PUL-LB (c) is 5.98+ -0.18 [ lg (CFU/g) ]; the number of probiotics for GA-PUL-LB (d) was 6.45.+ -. 0.14[ lg (CFU/g) ]; the survival rate of GA-PUL-LB (a) was 56.29% compared to the initial colony count; the survival rate of GA-PUL-LB (b) is 56.79%; the survival rate of GA-PUL-LB (c) is 61.52%; the survival rate of GA-PUL-LB (d) was 63.55%.
In conclusion, the method for encapsulating probiotics by using the electrostatic spinning greatly improves the survival rate of the probiotics, which is more beneficial to food preservation.
Description: the above embodiments are only for illustrating the present invention and not for limiting the technical solution described in the present invention; thus, while the invention has been described in detail with reference to the various embodiments described above, it will be understood by those skilled in the art that the invention may be modified or equivalents; all technical solutions and modifications thereof that do not depart from the spirit and scope of the present invention are intended to be included in the scope of the appended claims.
Claims (7)
1. The preparation method of the food antibacterial nanofiber membrane is characterized by comprising the following steps of:
1. preparing a spinning solution;
(1) Dissolving gum arabic, polyvinyl alcohol and polyethylene oxide in deionized water, stirring to form a uniform solution, and marking the uniform solution as a mixed solution A; the dosage relationship of the gum arabic, the polyvinyl alcohol, the polyethylene oxide and the deionized water is 3.0-5.0 g:0.5 to 1.0g:0.5 to 1.0g: 15-20 ml;
(2) Dissolving pullulan in deionized water, stirring to form a uniform solution, obtaining a pullulan solution with the mass fraction of 10% -15%, and marking the solution as a solution B;
(3) Inoculating probiotic strain into MRS broth culture medium, culturing for a certain time to obtain probiotic solution with concentration of 10 9 ～10 10 lg(CFU/g)；
(4) Mixing the mixed solution A obtained in the step (1), the solution B obtained in the step (2) and the probiotic solution obtained in the step (3) according to a certain proportion, and uniformly stirring to obtain spinning solution; wherein the mass ratio of the mixed solution A to the pullulan solution B to the probiotic solution is 1:4:2.5;
2. preparing an antibacterial nanofiber membrane;
and (3) spinning the spinning solution prepared in the step (A) by adopting an electrostatic spinning technology, firstly injecting the spinning solution into an injector, secondly setting corresponding parameters for spinning, taking tinfoil paper as a receiving base material, and collecting the tinfoil paper through a rotary drum to finally obtain the nanofiber membrane, namely the edible antibacterial nanofiber membrane.
2. The method for preparing a food antibacterial nanofiber membrane according to claim 1, wherein the polyvinyl alcohol in the step (1) is specifically 1750±50 polyvinyl alcohol.
3. The method for preparing a food antibacterial nanofiber membrane according to claim 1, wherein the probiotics in the step (3) are any one of lactobacillus acidophilus, lactobacillus casei, bifidobacterium thermophilum and lactobacillus bulgaricus.
4. The method for preparing the food antibacterial nanofiber membrane according to claim 1, wherein in the step (3), a probiotic strain is inoculated into an MRS broth culture medium, and the inoculation amount is 1-2g:100ml.
5. The method for preparing a food antibacterial nanofiber membrane according to claim 1, wherein the culture temperature of the probiotics in the step (3) is 37 ℃ and the culture time is 12 hours.
6. The method for preparing the food antibacterial nanofiber membrane according to claim 1, wherein the electrostatic spinning technology in the second step has the condition parameters that the voltage applied by a high-voltage power supply is 15-20 KV, the receiving distance is 10-20 cm, the solution advancing rate is 0.1-0.4 ml/h, the spinning temperature is 25-35 ℃, and the relative humidity is 30% -50%.
7. Use of the food antibacterial nanofiber membrane prepared by the method according to any one of claims 1-6 for food antibacterial and fresh-keeping.
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