基于纳米纤维复合膜的抗菌-抗氧化与食品新鲜度-pH颜色响应机制研究

For food storage shelf-life prolonging and safety warning, antibacterial-antioxidant freshness-pH color sensitive nanofiber composite mats are prepared by using an electrospinning encapsulation and in situ compound strategy. The synergism of antibacterial-antioxidant properties and freshness-pH color sensitive are achieved by coupling the functionalized nanofiber mats. On the basis of the intrinsic molecular properties of zein and pullulan, the high efficient encapsulation of target substance in nanofibers can be realized by adjusting the fiber-forming properties of the electrospinning solutions. The morphology and microstructure of fibers, and the interaction between the antibacterial-antioxidant model carvacrol and fiber matrix are investigated. The controlled-release mechanisms of the fibers are explored, and then the release kinetics and thermodynamics models of carvacrol from the nanofibers are established. Using St. aurens，E. coli and L. monocytogenes as testing bacteria, the antibacterial activity of nanofibers is evaluated and the antibacterial mechanism of carvacrol is explored. The redox behavior of the carvacrol encapsulated in nanofibers is investigated and its antioxidant mechanism is revealed. In addition, the color changing mechanism and the pH color sensitive behavior of the anthocyanins in nanofiber matrix are investigated, and the spoilage behavior and relationship between the pH vale and the spoilage product are analyzed, and then the food freshness-pH color sensitive model in restricted space is developed. The proposed concept and the research results may provide a new idea and a theoretical basis for the active and intelligent food packaging system.

以延长食品贮藏货架期和安全预警为目的，采用静电纺丝封装与原位复合策略，构筑抗菌-抗氧化食品新鲜度-pH颜色响应纳米纤维复合膜。通过功能化纤维膜的耦合，实现抗菌-抗氧化性能和新鲜度-pH颜色响应的协同。基于玉米醇溶蛋白和普鲁兰多糖的分子特性，调控电纺液的成纤特性，实现目标物质的高效封装；研究纤维形态与微观结构以及模型抗菌-抗氧化剂香芹酚与纤维基质间的界面行为，揭示纤维的控释机制，建立限域空间纳米纤维对香芹酚的控释动力学和热力学模型；选择St.aurens, E.coli, L.monocytogenes等为受试菌，评估纤维的抗菌活性，揭示香芹酚的抗菌机理；研究纤维中香芹酚的氧化还原特性，揭示其抗氧化机理；研究纤维基质中花青素的变色机理与pH颜色响应特性，分析食品腐败特性及其产物与pH的相关性，建立限域空间食品新鲜度-pH颜色响应模型。研究成果可为新型活性和智能食品包系提供新思路和理论基础。

采用静电纺丝封装与原位复合策略，构筑抗菌-抗氧化食品新鲜度-pH颜色响应纳米纤维复合膜，实现抗菌-抗氧化性能和新鲜度-pH颜色响应的协同，在食品保鲜和新鲜度监测方面形成系列研究成果。. 利用静电纺丝技术，通过调控电纺工艺与参数以及工作环境，实现了对纳米纤维形态与结构调控及对活性物质的高效封装，建立系列智能活性纳米纤维及复合膜体系。以S. aureus, E. coli等为受试菌，评估纳米纤维膜的抗菌活性；揭示香芹酚等生物活性物质的抗菌-抗氧化机理；阐明膜材对活性物的控释机制，并建立相关控释动力学模型。以不同来源的植物花青素为pH指示剂，构建比色膜；建立花青素的提取、分离和纯化技术及分析方法，阐明花青素的pH变色机理与比色膜的颜色响应特性。以猪肉、虾、牛奶等为模型食品，建立食品腐败特性的评价方法，阐明食品新鲜度-pH颜色响应机制，实现复合膜抗菌-抗氧化性能与新鲜度-pH颜色响应的协同，延长食品的贮藏期，对食品新鲜度进行预警。. 研究成果可为新型抗菌-抗氧化活性和新鲜度预警食品包装体系提供新思路和理论基础。依托本项目，发表基金第1标注高水平学术论文15篇（含2篇ESI论文，4篇Food Hydrocolloid，3篇Carbohydr Polym，1篇J Agric Food Chem，1篇Food Res Int等；申请发明专利3件（授权1件）。培养博士研究生6名（毕业2名)和硕士研究生12名（毕业10名）。

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