Abstract:Cellulose acetate/polyvinylpyrrolidone/ε-polylysine (CA/PVP/ε-PL) antibacterial nanofibrous membrane was prepared by electrospinning technology, and its structure and properties were also characterized. The results showed that the solution viscosity and electrical conductivity had a great influence on the fiber morphology. When the mass fractions of CA, PVP and ε-PL were 70, 35 and 20 g/L, respectively, the diameter of the fiber membrane was uniformly distributed between 150~250 nm. The results of Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry showed that ε-PL was successfully encapsulated in the fiber membrane and there were strong interaction among different components. The results of thermogravimetric analysis revealed that the CA/PVP/ε-PL nanofiber membrane had a thermal degradation temperature of 441.30 ℃, and exhibited good thermal stability. The results of the antimicrobial test demonstrated that the CA/PVP/ε-PL nanofibrous membrane exhibited a higher antibacterial activity than that of the casting film, and its inhibition zone diameter/membrane massratio against Escherichia coli and Staphylococcus aureus ranged from 0.53 cm/mg to 0.67 cm/mg, with the ability to prolong the storage time of fresh meat by more than 3 days. In summary, CA/PVP/ε-PL nanofibrous membrane possessed a good antibacterial activity and fresh-keeping effect on fresh meat, which can be used for antimicrobial and fresh-keeping effects on foods. The results of this research provide a theoretical basis for the practical application of ε-PL-loaded antibacterial nanofibrous membrane.
