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Zein electrospun nanofibers are widely used as the vehicles to load bioactive entities for release control; however, the water absorption of zein always restricts their applications in food preservation. In this work, an active hydrophobic membrane of peppermint oil (PO) loaded zein (ZN) with coating of methyltriethoxysilane (MTES) was developed for pork preservation. The fiber matrix of ZN was use for PO incorporation. The secondary structure of ZN and the feature of the relevant fibers are dependent on solvents of acetic acid and ethyl alcohol. In the composite structure, PO is hydrogen-bonded with ZN matrix; while the coating of MTES is bonded with fiber matrix by Si–O–C. The well-controlled release of PO predominantly follows the law of Fickian diffusion, endowing the membrane good antibacterial activity and antioxidant activity. The coating of MTES has no obvious influence on the bioactivities but provides the membrane outstanding hydrophobicity with water contact angle of 138 ± 5°. ZN-PO30-MTES can extend shelf life of pork by 100% (i.e., 24 h) at 25 °C, demonstrating its potential in food active packaging. [Display omitted] • An active hydrophobic electrospun membrane was developed for pork preservation. • Secondary structure of ZN and feature of fibers are dependent on solvents. • Release of peppermint oil from matrix is well controlled. • Coating of MTES endows membrane with water contact angle of 138 ± 5°. • Target membrane can effectively the extend shelf life of pork by 100% at 25 °C. [ABSTRACT FROM AUTHOR]

Resveratrol (R) has received growing attentions in therapeutic potential, however less focus is paid to its antibacterial or antioxidant nature for food preservation. In this work, R was efficiently encapsulated in electrospun gelatin/zein (GA/ZN) fibers for developing antibacterial mats to extend pork shelf life. The fiber morphology, thermal stability and hydrophobicity of the mats were associated with the ratios of GA/ZN. The secondary structure changes of protein were dependent on the intermolecular hydrogen bonds formed in the fiber matrix. The presence of R endowed the mats with antibacterial and antioxidant activity and the release of R followed Fickian diffusion mechanism in 10% ethanol and the coexistence of diffusion and erosion mechanisms in 3% acetic acid, respectively. The target fiber mats could extend the pork shelf life by 3 d at 4 °C, indicating the good application prospect in food preservation. Image 1 • Antibacterial electrospun fiber mats of GA/ZN encapsulated with R were developed. • Secondary structure changes of protein depended on the formed hydrogen bonds. • Thermal stability and surface hydrophobicity were associated GA/ZN ratios. • Release of R was dependent on GA/ZN ratios, simulants and R contents. • Good antibacterial activity and extending the shelf life of pork by 3 d at 4 °C. [ABSTRACT FROM AUTHOR]

Recently, colorimetric films with antibacterial or antioxidant activity have received growing attentions. In this work, novel intelligent double-layer fiber mats were developed via electrospinning technique for pork freshness monitoring and preservation. The mats are composed of a layer of pullulan-purple sweet potato extract (PL-PSPE) and a layer of zein-glycerol-carvacrol (ZN-GL-CA). The colorimetric response and antibacterial activity were respectively dependent on the mats of PL-PSPE and ZN-GL-CA, while the antioxidant activity was ascribed to both of them. The distinguishable color changes of PSPE at pH 2–12 endowed the mats with a wide pH–sensing range. Each component of PL-PSPE and ZN-GL-CA were hydrogen bonded. An appropriate presence of GL (no more than 20%) could improve the thermal stability of the fibers. The releases of PSPE and CA from fiber matrix were controlled and followed Fickian diffusion mechanism. In addition to the reversible and high sensitive color change, the mats showed good antibacterial and antioxidant activities, which could extend the shelf life of pork by 24 h at 25 °C. This study demonstrated the great potential of PL-PSPE@ZN-GL-CA in food freshness monitoring and preservation. Image 1 • Intelligent PL-PSPE@ZN-GL-CA double-layer fiber mats were developed. • Functional entities of PSPE and CA were hydrogen bonded with fiber matrix. • Releases of PSPE and CA were controlled and followed Fickian diffusion. • Colorimetric response was reversible and high sensitive. • Effective monitoring pork freshness and extending the shelf life by 24 h at 25 °C. [ABSTRACT FROM AUTHOR]