No abstract

Aims: Antibacterial food packaging materials, such as bacteriophage-activated electrospun fibrous mats, may address concerns triggered by waves of bacterial food contamination. To address this, we investigated several efficient methods for incorporating T4 bacteriophage into electrospun fibrous mats. Methods and Results: The incorporation of T4 bacteriophage using simple suspension electrospinning led to more than five orders of magnitude decrease in bacteriophage activity. To better maintain bacteriophage viability, emulsion electrospinning was developed where the T4 bacteriophage was preencapsulated in an alginate reservoir via an emulsification process and subsequently electrospun into fibres. This resulted in an increase in bacteriophage viability, but there was still two orders of magnitude drop in activity. Using a coaxial electrospinning process, full bacteriophage activity could be maintained. In this process, a core/shell fibre structure was formed with the T4 bacteriophage being directly incorporated into the fibre core. The core/shell fibre encapsulated bacteriophage exhibited full bacteriophage viability after storing for several weeks at +4°C. Conclusions: Coaxial electrospinning was shown to be capable of encapsulating bacteriophages with high loading capacity, high viability and long storage time. Significance and Impact of the Study: These results are significant in the context of controlling and preventing bacterial infections in perishable foods during storage.

The effect of hydrophilic and hydrophobic interactions on the rheological and microstructural behavior of cellulose acetate (CA) in a ternary CA, N,N-dimethylacetamide (DMA), nonsolvent (alcohol) system was examined. Increasing nonsolvent concentration increased the viscosity and dynamic viscoelastic properties of the system. At a critical nonsolvent concentration, a sol-gel transition was observed, which was dependent on nonsolvent structure. Increasing the available hydrogen bonding groups within the nonsolvent led to higher modulus (stronger gels) and a sol-gel transition at lower nonsolvent concentration. Likewise, increasing the alkyl chain length (hydrophobicity) of the nonsolvent also enhanced the viscoelastic properties; however, hydrogen bonding, specifically the ability to hydrogen bond donate was critical for gel formation. For all gels studied, the elastic modulus shifts to higher values with increasing hydrophilicity and hydrophobicity of the nonsolvent and exhibits a power-law behavior with nonsolvent content. All of the gels exhibit similar fractal dimensions; however, confocal images of the different systems reveal distinct differences. Increasing the hydrophilicity of the nonsolvent led to a more uniform denser gel microstructure, whereas increasing the hydrophobicity resulted in a larger more heterogeneous network structure despite the increase in moduli.

No abstract

No abstract