Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation

Li, Ting; Liu, Yingxian; Qin, Qiuxing; Zhao, Liang; Wang, Yongtao; Wu, Xiaomeng; Liao, Xiaojun

doi:10.1016/j.foodcont.2021.108371

Cited by 44 publications

(14 citation statements)

References 69 publications

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“…Fresh fruits and vegetables can be contaminated with harmful microorganisms, which continue to be an important source of foodborne disease outbreaks. LAE has been studied as antimicrobial for treating fresh produce (Table 4), such as apples (Shen et al, 2021), strawberries (Li et al, 2021), cantaloupes (Ma et al, 2016c), bell peppers (Li et al, 2020), lettuce (Huang and Nitin, 2017;Nübling et al, 2017b), and spinach (Ruengvisesh et al, 2015;Zhao et al, 2022b). As reported, the E. coli O157:H7 and L. innocua cells on lettuce leaves decreased by more than 3-log after washing with LAE solution (0.1% w/w) for 20 min with shaking at 200 rpm (Huang and Nitin, 2017).…”

Section: Fruits and Vegetablesmentioning

confidence: 94%

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Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Chi

et al. 2023

Front. Microbiol.

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Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.

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Section: Fruits and Vegetablesmentioning

confidence: 94%

“…prepated chitosan/poly(ethylene oxide /LAE) composite nanofibrous films via electrospinning, which displayed excellent antimicrobial activity against E. coli and Staphylococcus aureus. In a recent work ofLi et al (2021), the authors…”

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confidence: 99%

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Chi

et al. 2023

Front. Microbiol.

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“…Untreated decellularized heart valve after electrospinning for 1, 2, 4, and 6 h were tested, pure PLA membrane was as the control (Figure 3 A). The absorption bands at 1182 cm -1 and 1091 cm -1 corresponding to the stretching mode of C-O-C and C-C functional group, the symmetric and asymmetric stretching, respectively [27,28]. The spectral band at 921 cm -1 which could confirm the formation of α crystals was not found, this might be due to the lower crystallinity of electrospun PLA films [29].…”

Section: Fabrication and Characterization Of Pla Electrospun Scaffoldsmentioning

confidence: 94%

Biomechanical scaffolds of decellularized heart valves modified by electrospun polylactic acid

Wang

Chen

Wang

et al. 2022

Preprint

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Enhancing the mechanical properties and cytocompatibility of decellularized heart valves is the key to promote the application of biological heart valves. In order to further improve the mechanical properties, the electrospinning and non-woven processing methods are combined to prepare the polylactic acid (PLA)/decellularized heart valve nanofiber-reinforced sandwich structure electrospun scaffold. The effect of electrospinning time on the performance of decellularized heart valve is investigated from the aspects of morphology, mechanical properties, softness, and biocompatibility of decellularized heart valve. Results of the mechanical tests show that compared with the pure decellularized heart valve, the mechanical properties of the composite heart valve were significantly improved with the tensile strength increasing by 108% and tensile strain increased by 571% when the electrospinning time exceeded 1 h. In addition, with this electrospinning time, the composite heart valve has a certain promoting effect on the human umbilical vein endothelial cells proliferation behavior. This work provides a promising foundation for tissue heart valve reendothelialization to lay the groundwork for organoid.

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“…In recent years, many fabrication technologies such as injection molding, − solvent casting, , thermoforming, blow molding, sheet extrusion , as well as electrospinning − have been used to produce PLA-based packaging materials. Among them, electrospinning is a simple but versatile and facile technique to prepare nanostructured materials with relatively high manufacturing rate and low cost. , The obtained fibers possess advantages of nanoscale, high porosity, and high surface-to-volume ratio, making it easy to obtain a high encapsulation efficiency of bioactive substances; especially, various nanostructured fibers have been developed by different electrospinning techniques, which is beneficial for achieving controlled release .…”

Section: Introductionmentioning

confidence: 99%

Electrospinning of PLA Nanofibers: Recent Advances and Its Potential Application for Food Packaging

Wang

et al. 2022

J. Agric. Food Chem.

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Poly(lactic acid), also abbreviated as PLA, is a promising biopolymer for food packaging owing to its environmental-friendly characteristic and desirable physical properties. Electrospinning technology makes the production of PLA-based nanomaterials available with expected structures and enhanced barrier, mechanical, and thermal properties; especially, the facile process produces a high encapsulation efficiency and controlled release of bioactive agents for the purpose of extending the shelf life and promoting the quality of foodstuffs. In this study, different types of electrospinning techniques used for the preparation of PLA-based nanofibers are summarized, and the enhanced properties of which are also described. Moreover, its application in active and intelligent packaging materials by introducing different components into nanofibers is highlighted. In all, the review establishes the promising prospects of PLA-based nanocomposites for food packaging application.

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Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation

Cited by 44 publications

References 69 publications

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Biomechanical scaffolds of decellularized heart valves modified by electrospun polylactic acid

Electrospinning of PLA Nanofibers: Recent Advances and Its Potential Application for Food Packaging

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