Immobilization of glucose oxidase in electrospun nanofibrous membranes for food preservation

A novel food packaging material was obtained by immobilizing glucose oxidase in PVA/CS/tea extract electrospun nanofibrous membrane. In this paper, the antibacterial activity of the composite membrane was tested by colony counting method. The morphology and structure of the electrospun nanofibers were characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR), respectively. FT-IR confirmed the existence of glucose oxidase immobilized in the electrospun nanofibrous membrane, the optimal activity of the immobilize enzyme was over 68% to that of the free enzyme. The electrospun membrane immobilized with glucose oxidase exerted 73% of deoxidization to the tested samples, as the growth and reproduction of microorganisms were significantly inhibited when the oxygen concentration was ≤1%, thereby prolonging the shelf life of food. It is suggested that this kind of membrane could be used for food preservation.

► A novel food packaging material of electrospun nanofibrous membranes was obtained. ► It contained PVA (Polyvinyl Alcohol), Chitosan, tea extract and glucose oxidase. ► Chitosan and tea extract were both used to achieve synergistic bacteriostasis. ► Glucose oxidase was immobilized in order to gain the effect of oxygen control. ► This kind of the electrospun nanofibrous membranes prolonged the shelf life of food.