Preparation of a thermosensitive nanofibre membrane for blackberry preservation

Shuqiong Xia; Donglu Fang; Chong Shi; Junying Wang; Lianfei Lyu; Wenlong Wu; Tao Lu; Yuanyuan Song; Yalong Guo; Chaobo Huang; Weilin Li

doi:10.1016/j.foodchem.2023.135752

Preparation of a thermosensitive nanofibre membrane for blackberry preservation

Food Chem. 2023 Jul 30:415:135752. doi: 10.1016/j.foodchem.2023.135752. Epub 2023 Feb 23.

Authors

Shuqiong Xia¹, Donglu Fang², Chong Shi¹, Junying Wang¹, Lianfei Lyu³, Wenlong Wu³, Tao Lu⁴, Yuanyuan Song⁴, Yalong Guo⁵, Chaobo Huang⁴, Weilin Li⁶

Affiliations

¹ Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
² Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China. Electronic address: fangdonglu@njfu.edu.cn.
³ Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, Jiangsu 210014, China.
⁴ Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
⁵ College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
⁶ Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China. Electronic address: wlli@njfu.edu.cn.

PMID: 36881958
DOI: 10.1016/j.foodchem.2023.135752

Abstract

Blackberries provide multiple health benefits. However, they deteriorate easily during harvesting, storage, and transportation (temperature-changing). Therefore, to extend their shelf-life under variable temperature conditions, a temperature-sensitive nanofibre-based material with good preservation attributes was developed, composed of polylactic acid (PLA) electrospun fibres, loaded with lemon essential oil (LEO) and covered with poly (N-isopropylacrylamide) (PNIPAAm). Compared with PLA and PLA/LEO nanofibres, PLA/LEO/PNIPAAm exhibited good mechanical properties, oxidation resistance, antibacterial ability, and controlled release of LEO. The PNIPAAm layer prevented rapid LEO release below the low critical solution temperature (32 °C). When the temperature exceeded 32 °C, the PNIPAAm layer underwent a chain-to-globule transition and accelerated LEO release (slower than PLA/LEO). The temperature-controlled release of LEO via PLA/LEO/PNIPAAm membrane prolongs its action time. Therefore, PLA/LEO/PNIPAAm effectively maintained the appearance and nutritive quality of blackberries during variable storage temperatures. Our research demonstrated that active fibre membranes have great potential applications in preserving fresh products.

Keywords: Blackberry; Fruit preservation; Lemon essential oil; Nanofibre; Poly (N-isopropylacrylamide).

MeSH terms

Delayed-Action Preparations
Nanofibers*
Polyesters
Rubus*
Temperature

Substances

Delayed-Action Preparations
Polyesters