Preparation of Enzyme Responsive Antibacterial Pad and Evaluation on Its Mutton Preservation

HAO Yu; JIANG Chaoping; YANG Hejun; BAI Lu; SUN Wenxiu

doi:10.19554/j.cnki.1001-3563.2025.11.009

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (11) : 80-88. DOI: 10.19554/j.cnki.1001-3563.2025.11.009

Agro-products Preservation and Food Packaging

Preparation of Enzyme Responsive Antibacterial Pad and Evaluation on Its Mutton Preservation

HAO Yu, JIANG Chaoping, YANG Hejun, BAI Lu, SUN Wenxiu

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Abstract

The work aims to develop an antibacterial pad based on bacterial extracellular enzyme response according to the typical characteristics of meat spoilage, to stimulate the on-demand release of active substances by extracellular enzymes, thereby extending the shelf life of mutton. With Zein (with peptide bonds) and polycaprolactone (PCL, with ester bonds) as matrices and cinnamaldehyde (CA) as the active agent, the electrospun fibers were systematically characterized for water stability, antibacterial activity, antioxidant capacity, and enzyme-triggered release behavior, while their preservation efficacy was evaluated in fresh mutton storage trials. Results demonstrated that the fibers exhibited good water resistance. The PZ@7%CA electrospun fibers achieved complete inhibition (99.99%) against E. coli and S. aureus, along with 68.07% antioxidant activity. Notably, the electrospun fibers displayed enzyme responsiveness, with enzymatic stimulation reducing the complete release time of CA by 50%. During mutton preservation tests, the antibacterial pad effectively suppressed microbial proliferation and lipid oxidation, extending the shelf life of fresh mutton by 24 h. The enzyme responsive antibacterial pad can achieve the on-demand release of CA through the stimulation of extracellular enzymes of microorganisms, delaying the spoilage process of mutton. These findings establish a theoretical foundation and practical support for implementing enzyme-responsive packaging systems in meat preservation applications.

Key words

enzyme response / Zein / polycaprolactone / mutton / preservation

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HAO Yu, JIANG Chaoping, YANG Hejun, BAI Lu, SUN Wenxiu. Preparation of Enzyme Responsive Antibacterial Pad and Evaluation on Its Mutton Preservation[J]. Packaging Engineering. 2025, 46(11): 80-88 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.009

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