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Nanofiber antibacterial film and preparation method and application thereof

A nanofiber and antibacterial film technology is applied in the field of loading D-amino acid/cinnamon essential oil nanofiber antibacterial film and its preparation, which can solve the problems of aggregation and decline, and reduce the biological activity of encapsulated substances, so as to prolong the shelf life and inhibit golden yellow grapes. Effects of Coccus Biofilm Formation

Active Publication Date: 2017-06-13
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, when chitosan nanoparticles are directly sprayed on the surface of food, they are prone to aggregation and decline, which reduces the biological activity of its encapsulated substances.

Method used

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  • Nanofiber antibacterial film and preparation method and application thereof
  • Nanofiber antibacterial film and preparation method and application thereof
  • Nanofiber antibacterial film and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The characterization of embodiment 1 D-amino acid / cinnamon essential oil / chitosan nanoparticle

[0032] 1 Experimental materials

[0033]

[0034] 2 Experimental methods

[0035] 1) Preparation of D-amino acid / cinnamon essential oil / chitosan nanoparticles

[0036] ① Take 200 μL of acetic acid and add deionized water to make an acetic acid solution with a volume percentage concentration of 1% (V / V), and stir it magnetically for 20 minutes.

[0037] ② Weigh 80mg of chitosan and add it to the above solution to prepare a 4mg / mL chitosan solution, stir for 30min, then add 20mL of deionized water to dilute to a final concentration of 2mg / mL.

[0038] ③ Weigh the proline solution containing 46 mg proline and the phenylalanine solution containing 66 mg phenylalanine, add them to the above solution, and stir magnetically for 1 hour.

[0039] ④Weigh 200mg of Tween 80 and 200mg of cinnamon essential oil and mix them, add dropwise to the above solution, and continue magnetic ...

Embodiment 2

[0053] Example 2 Characterization of loaded D-amino acid / cinnamon essential oil nanofiber membrane

[0054] 1 Experimental materials

[0055] Polyethylene oxide SIGMA-ALDRICH

[0056] Chitosan nanoparticles prepared above

[0057] 2 Experimental methods

[0058] 1) Preparation of loaded D-amino acid / cinnamon essential oil nanofiber membrane

[0059] ① Weigh 800 mg of polyethylene oxide and slowly add it to 9.2 g of D-amino acid / cinnamon essential oil-loaded chitosan nanoparticle solution and stir overnight to prepare an 8 wt% (g / g) electrospinning solution.

[0060] ② Ultrasonic degassing of the electrospinning solution for 30 min to obtain the spinning precursor solution.

[0061] ③The syringe draws 5mL of the spinning precursor solution and assembles it and starts spinning. The electrospinning voltage is 20kV, the propulsion rate is 0.6mL / h, the receiving distance is 15.5cm, and the air humidity is controlled below 35%. After 3h, the nanofibrous membrane was obtained. ...

Embodiment 3

[0067] Example 3 Determination of antibacterial performance of loaded D-amino acid / cinnamon essential oil nanofiber antibacterial film

[0068] 1 Experimental materials

[0069] Loaded D-amino acid / cinnamon essential oil nanofiber antibacterial membrane, loaded cinnamon essential oil nanofiber membrane (without D-amino acid), polyethylene oxide blank membrane

[0070] Staphylococcus aureus

[0071] 2 Experimental methods

[0072] 1) Prepare bacterial liquid

[0073] Inoculate Staphylococcus aureus in normal nutrient broth medium (NB), shake and culture in a shaker at 37°C for 48 hours, mix well with a shaker, and dilute 1000 times with 0.03mol / L phosphate buffer solution 10 times (about 10 5 cfu / mL).

[0074] 2) Electrospinning fiber membrane treatment

[0075] Polyethylene oxide fiber membranes, cinnamon essential oil-loaded nanofiber membranes (without D-amino acid) and D-amino acid / cinnamon essential oil nanofiber antibacterial membranes were prepared according to Exam...

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Abstract

The invention belongs to the field of antibacterial preservatives and food fresh-keeping packaging materials and particularly relates to a method for preparing a load D-amino acid / cinnamon essential oil nanofiber antibacterial film and application. By wrapping D-amino acid and cinnamon essential oil with chitosan nano particles, volatilization of the essential oil is reduced, and the essential oil utilization rate is improved. The D-amino acid / cinnamon essential oil / chitosan nano particles are added into an electrostatic spinning solution to prepare the nanofiber antibacterial film, so as to reduce gathering and descending phenomena arising when the chitosan nano particles are directly sprayed on the surface of a food, and then the antibacterial film undergoes auxiliary processing through a cold plasma and then is used for restraining formation of a staphylococcus aureus biological film on a bean product. The method is simple to operate, the biological film is applied to refreshment of soybean products, so growth of pathogenic microorganisms can be effectively restrained, the guarantee period of the products is prolonged, and the method has high market value.

Description

technical field [0001] The invention belongs to the field of antibacterial and fresh-keeping food, and specifically relates to a nanofiber antibacterial film loaded with D-amino acid / cinnamon essential oil, a preparation method and application thereof. Background technique [0002] Cinnamon essential oil is a volatile oil and is a yellow to reddish brown clear liquid. The main component of cinnamon essential oil is cinnamaldehyde, followed by α-phellandrene, methyl laurate, camphor, β-caryophyllene, α-ylangene, α-terpineol, geraniol, etc. Cinnamon essential oil has the functions of promoting blood circulation, clearing cholesterol, lowering blood sugar, antibacterial and antioxidation, etc. At present, cinnamon essential oil has been considered as a safe and non-toxic food additive by the Food and Drug Administration. Cinnamon essential oil has been widely used in food seasoning spices, clinical treatment, medical care and other fields. [0003] D-amino acid was discovere...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D04H1/728D01F6/94D01F1/10
CPCD01F1/103D01F6/94D04H1/728
Inventor 林琳柏梅崔海英
Owner JIANGSU UNIV
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