Preparation and Antibacterial Properties of Peanut Protein Isolate-Polylactic Acid Nanofiber Membrane Loaded with Tea Polyphenols

YAO Fei; CHEN Fusheng; HAO Mingfei

doi:10.13386/j.issn1002-0306.2021010033

Volume 42 Issue 13

Jun. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(13): 247-252. > DOI: 10.13386/j.issn1002-0306.2021010033

YAO Fei, CHEN Fusheng, HAO Mingfei. Preparation and Antibacterial Properties of Peanut Protein Isolate-Polylactic Acid Nanofiber Membrane Loaded with Tea Polyphenols [J]. Science and Technology of Food Industry, 2021, 42(13): 247−252. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010033.

Citation:

PDF (1066 KB)

Preparation and Antibacterial Properties of Peanut Protein Isolate-Polylactic Acid Nanofiber Membrane Loaded with Tea Polyphenols

College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

More Information

Received Date: January 10, 2021
Available Online: May 10, 2021

Graphical Abstract

Abstract

Abstract

Electrospinning technology was used to prepare peanut protein isolate (PPI)-polylactic acid (PLLA) composite nanofiber film loaded with tea polyphenols (TP), and to study its microscopic morphology, infrared spectrum structure, thermal stability, hydrophobicity, and crystals structure and antibacterial properties, etc. Fourier infrared spectroscopy and X-ray diffraction results showed that the composite nanofibers had successfully embedded TP. The experimentally added TP had little effect on the morphological distribution of PPI/PLLA nanofibers. The average diameter increased from (185±57) nm to (222±72) nm. The hydrophobicity and thermal stability were reduced, but the TP/PPI/PLLA composite nanofiber membrane improved the thermal stability of TP. The antibacterial results showed that the width of the inhibition zone of TP/PPI/PLLA ternary composite nanofiber membrane against Escherichia coli and Staphylococcus aureus increased from (0.75±0.03) and (1.49±0.08) cm to (1.10±0.02) and (1.82±0.10) cm, respectively. And the antibacterial effect of Staphylococcus aureus was greater than that of Escherichia coli. This study shows that the TP/PPI/PLLA ternary composite nanofiber membrane has good potential application value.
- electrospinning,
- peanut protein isolate,
- tea polyphenol,
- nanofiber,
- antibacterial

FullText(HTML)

References (20)

References

[1]	Bhushani J, Anandharamakrishnan C. Electrospinning and electrospraying techniques: Potential food - based applications[J]. Trends in Food Science & Technology,2014,38(1):21−33.
[2]	P Wen, D H Zhu, H Wu, et al. Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging[J]. Food Control,2016(59):366−376.
[3]	Wen P, Wen Y, Zong M H, et al. Encapsulation of bioactive compound in electrospun fibers and its potential application[J]. Journal of Agricultural and Food Chemistry,2017,65 (42):9161−9179. doi: 10.1021/acs.jafc.7b02956
[4]	Poornima B, Korrapati P S. Fabrication of chitosan-polycaprolactone composite nanofibrous scaffold for simultaneous delivery of ferulic acid and resveratrol[J]. Carbohydrate Polymers,2017,157:1741−1749. doi: 10.1016/j.carbpol.2016.11.056
[5]	Neamnark A, Ratana R, Supaph P. Electrospinning of hexanoyl chitosan[J]. Carbohydrate Polymers,2006(66):298−305.
[6]	Stegemann J P, Kaszuba S N, Rowe S L. Review: Advances in vascular tissue engineering using protein-based biomaterials[J]. Tissue Engineering,2007,13 (11):2601−2613. doi: 10.1089/ten.2007.0196
[7]	Chan G, Mooney D J. New materials for tissue engineering: Towards greater control over the biological response[J]. Trends Biotechnology,2008,26 (7):382−392. doi: 10.1016/j.tibtech.2008.03.011
[8]	Aceituno-Medina M, Lopez-Rubio A, Mendoza S, et al. Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning[J]. Food Hydrocolloids,2013,31(2):289−298. doi: 10.1016/j.foodhyd.2012.11.009
[9]	Mendes, Ana C, Stephansen, et al. Electrospinning of food proteins and polysaccharides[J]. Food Hydrocolloids,2017(68):53−68.
[10]	Ann C Stijnman, Igor Bodnar, R Hans Tromp. Electrospinning of food-grade polysaccharide[J]. Food Hydrocolloids,2011(25):1391−1398.
[11]	Wu H, Wang Q, Ma T, et al. Comparative studies on the functional properties of various protein concentrate preparations of peanut protein[J]. Food Research International,2009,42(3):343−348. doi: 10.1016/j.foodres.2008.12.006
[12]	王娟, 裴英鸿, 程丽佳, 等. 茶多酚抑菌作用研究进展及作为天然防霉剂的开发前景[J]. 中国食品添加剂,2020,31(11):130−138.
[13]	费燕娜, 高卫东, 王鸿博, 等. 茶多酚/聚乳酸复合纳米纤维膜的制备及抗菌性能研究[J]. 材料导报,2010,24(16):42−45.
[14]	矫丽媛, 吕敬军, 陆丰升, 等. 花生分离蛋白提取工艺优化研究[J]. 食品科学,2010,31(20):196−201.
[15]	Saleh T A. Simultaneous adsorptive desulfurization of diesel fuel over bimetallic nanoparticles loaded on activated carbon[J]. Journal of Cleaner Production,2018,172:2123−2132. doi: 10.1016/j.jclepro.2017.11.208
[16]	Li H Y, Kang H J, Zhang W, et al. Physicochemical properties of modified soybean-flour adhesives enhanced by carboxylated styrene-butadiene rubber latex[J]. International Journal of Adhesion and Adhesives,2016,66:59−64. doi: 10.1016/j.ijadhadh.2015.12.008
[17]	Saleh T A, Al-Hammadi S A, Al-Amer A M. Effect of boron on the efficiency of moco catalysts supported on alumina for the hydrodesulfurization of liquid fuels[J]. Process Safety and Environmental Protection,2019,121:165−174. doi: 10.1016/j.psep.2018.10.019
[18]	韩超. 聚乳酸/POSS/莫西沙星复合纤维膜的制备及性能初探[D]. 广州: 暨南大学, 2018.
[19]	李汝勤, 宋钧才, 黄新林. 纤维和纺织品测试技术[M]. 上海: 东华大学出版社, 2015.
[20]	费燕娜, 高卫东, 王鸿博, 等. 聚乳酸/茶多酚复合纳米纤维膜的抗菌机制及性能[J]. 纺织学报,2013,34(8):6−11. doi: 10.3969/j.issn.0253-9721.2013.08.002