Mechanistic understanding of the effect of zein-chlorogenic acid interaction on the properties of electrospun nanofiber films

Xinya Wang; Xiang Li; Jin Xue; Hao Zhang; Feng Wang; Jingsheng Liu

doi:10.1016/j.fochx.2022.100454

Mechanistic understanding of the effect of zein-chlorogenic acid interaction on the properties of electrospun nanofiber films

Food Chem X. 2022 Sep 23:16:100454. doi: 10.1016/j.fochx.2022.100454. eCollection 2022 Dec 30.

Authors

Xinya Wang¹, Xiang Li¹, Jin Xue¹, Hao Zhang¹, Feng Wang², Jingsheng Liu¹

Affiliations

¹ College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China.
² Key Laboratory of Rubber-Plastics, Ministry of Education/Shandong Provincial Key Laboratory of Rubber-plastics, Qingdao University of Science & Technology, Qingdao, 266042, China.

Abstract

The interaction mechanism between zein and chlorogenic acid (CA) and the effect of interaction on the performance of coaxial nanofiber films were investigated. The interactions between zein and CA were characterized by multiple spectroscopic methods. Ultraviolet spectrum analysis revealed the formation of a zein-CA complex. Fluorescence analysis pointed out that the quenching of zein by CA was static. FTIR and thermodynamic analyses showed that hydrogen bonds and electrostatic interactions dominated the interaction between zein and CA. Zein-based nanofiber films were successfully prepared by coaxial electrospinning. The interaction between zein and CA enhanced the mechanical properties but reduced the thermal stability of nanofiber films. The presence of CA endowed nanofiber films with antioxidant and antibacterial properties. This research provides significant insight into the effect of protein-polyphenol interactions on the properties of electrospun nanofiber films, which can be applied in the field of active packaging to improve food safety.

Keywords: Chlorogenic acid; Chlorogenic acid (PubChem CID:1794427); Electrospinning; Nanofiber film; Protein–polyphenol interaction; Zein.