Eugenol/silk fibroin nanoparticles embedded Lycium barbarum polysaccharide nanofibers for active food packaging

Abstract

Eugenol has an excellent antibacterial effect, but its application in food is limited by its instability, pungent smell, and water-insolubility. The purpose of this study is to prepare Eugenol/silk fibroin nanoparticles/Lycium barbarum polysaccharide (EO/SFNPs/LBP) nanofibers as active food packaging. EO/SFNPs were prepared by the self-assembly. The best concentration of silk fibroin (25 mg/mL) was determined by comparing particle size, polydispersity index, zeta potential, and encapsulation efficiency. Then, EO/SFNPs was added to LBP nanofibers, and morphology, thermal stability, antibacterial effect, and release rate of nanofibers were studied. Scanning electron microscopy and atomic force microscopy confirmed that nanofibers were prepared successfully. The release rate of EO decreased due to the encapsulation of nanofibers and the thermal stability of LBP nanofibers was enhanced because of the addition of nanoparticles. The nanofibers showed strong antibacterial activity and did not affect the sensory quality of pork. Therefore, EO/SFNPs/LBP nanofibers may be promising food packaging.