Changzhu Li,Mei Bai,Xiaochen Chen,Wei Hu,Haiying Cui,Lin Lin
In recent years, the development of functional packaging from natural active compounds has been a promising strategy for microbial control in foods . In this study, the basil essential oil (BEO) was applied as the principal antibacterial agent , and a controlled-release nanofibrous system was engineered with responsiveness to bacterial phospholipase . It indicated that encapsulation by cationic liposome significantly improved the dispersity and stability of BEO during the electrospinning process, and the prepared BEO-loaded cationic liposomes (BCLs) could maintain structural integrity in polymer nanofibers. The resulting BCLs-loaded nanofibers showed an effective antibacterial activity against L. monocytogenes . Additionally, it is worth noting that incorporation of soybean lecithin in nanofiber substrate could accelerate the release of loaded antibacterial agents when exposed to L. monocytogenes , thus obtaining an enhanced antibacterial activity. This could be attributed to the increased sensitivity of nanofibers to the degradation by bacterial phospholipases after incorporation with soybean lecithin. Finally, the application test showed that the prepared antibacterial nanofibrous mats could help maintain the quality of chilled pork during 4-days storage, which indicated their promising potential as active packaging. Given the serious threat of L. monocytogenes to food safety, the present antibacterial nanofibers have wide application prospect for improving microbial safety of chilled meat.
Liposomal encapsulation enhances the stability of essential oils, while simple liposomes are plagued by lack of targeting and low release rate. Herein, bacteria-secreted protease-triggered liposomes (BEO-clip) were prepared from basil essential oil-loaded liposomes (BEO-lip). The physiochemical properties, antibacterial effect and mechanism against Staphylococcus aureus of the prepared liposomes were investigated, the liposomes were also utilized for the preservation of braised beef. BEO-clip presented higher storage and thermal stabilities. In addition to a stronger bactericidal effect against S. aureus , BEO-clip exhibited a bacteria-secreted protease-dependent BEO release and sustained antibacterial effects. BEO-clip showed a more intense interaction with S. aureus , causing membrane disruption, declined membrane potential, and increased surface charge. Both BEO-lip and BEO-clip effectively inhibited the microbial growth in braised beef during storage. BEO-clip significantly restrained lipid oxidation, suppressed the increase of pH and total volatile base nitrogen, delayed the deterioration of color and texture, without comprising sensory quality.
危险品化学品经营许可证（带存储）