Abstract

Fresh pork is easily contaminated by microorganisms, leading to spoilage. Dielectric barrier discharge (DBD) cold plasma technology has shown significant advantages in the preservation of meat. However, severe lipid oxidation of pork resulting from DBD treatment greatly limits its development. Herein, the antibacterial D@MSNs-P/PCL nanofiber membranes were prepared by modification polycaprolactone (PCL) with pre-reported nanomaterials (D@MSNs-P) through electrostatic spinning. Compared with the PCL membranes, the D@MSNs-P/PCL membranes showed better water stability, lower water vapor transmission rate, stronger hydrophobicity, and potent antibacterial activity. The D@MSNs-P/PCL membranes can be used for wrapping fresh pork before treatment with DBD plasma, which can not only improve the antibacterial efficiency but effectively inhibit the lipid oxidation and color change of fresh pork, extending the shelf life for 2 days. The developed D@MSNs-P/PCL membranes can also be used alone to preserve other fresh meat or oily food, with a wide range of application prospects.