Electrospun Baijiu Prolamin based functional nanofiber: Potential in sustainable food preservation
Runkang Qiu, Ge Wang, MA Pei-hua, Huanxiang Luo, Bei Fan, Li‐Tao Tong +4 more
Food Packaging and Shelf Life
Abstract
This work created a functional nanofiber using electrospun technology, utilizing prolamin from Baijiu Jiuzao (PBJ), an underutilized byproduct of the liquor industry, to enhance food preservation. By systematically optimizing PBJ concentration (2.5–10 %, w/v) in electrospinning dope of PBJ-cinnamon essential oil (CEO)-polyethylene oxide (PEO) @ anthocyanins (ACN) composites, which demonstrated that the 10 % PBJ formulation achieves exceptional performance. Characterized by nanoscale structural precision, which was presented as the nanofiber diameter was lower than 500 nm. Enhanced hydrophobic interactions and denser molecular networks facilitated a 190 % increase in CEO encapsulation efficiency while enabling non-Fickian controlled release kinetics (Ritger-Peppas exponent n = 0.846, R 2 >