Abstract:In this study, Piscidin 1 PG/polylactic acid (Pis-1 PG/PLA) nanofiber membrane was prepared by an electrospinning method. The morphology, tensile strength, structure, thermal properties and mechanical properties of the nanofiber membrane as well as the growth of Shewanella putrefaciens were investigated. Finally, the sea bass meat was wrapped with Pis-1 PG/PLA fiber membrane, and the preservation effect of the membrane was studied through measuring the total number of colonies, pH and total volatile basic nitrogen (TVB-N) during 15 days of cold storage at 4 ℃. The results showed that Pis-1 PG/PLA nanofibers were linear with a smooth and disordered structure; the addition of Pis-1 PG decreased the average diameter of Pis-1 PG/PLA fiber membrane to 225 nm, increased the tensile strength of the fiber membrane to 2.70 MPa, and decreased the crystallinity. IR spectra showed that the addition of Pis-1 PG had no effect on the structure of PLA. In vitro antibacterial experiments revealed that Pis-1 PG/PLA fiber membrane could inhibit the growth of Shewanella putrefaciens within 6 hours, and exhibited a sustained antibacterial effect, with the antibacterial effect being significant (p<0.05). After 6 days of storage at 4 ℃, the total bacterial count of the fish treated with Pis-1 PG/PLA fiber membrane was lower (2.02~3.23 lg(cfu/mL)) than that of the blank group. As a result, Pis-1 PG/PLA fiber membrane inhibited effectively the increases of pH value and TVB-N content, and prolonged the cold storage period of sea bass by more than 3 days. In summary, Pis-1 PG was successfully loaded into PLA fiber membrane; Pis-1 PG/PLA fiber film exerted a preservation effect on sea bass thereby having the application potential in seafood preservation and food packaging.
