Fuente: PubMed "meat" Int J Biol Macromol. 2026 May 29:152805. doi: 10.1016/j.ijbiomac.2026.152805. Online ahead of print.ABSTRACTThis study employed amino-PEG7-amine as a crosslinker and gelatin/zein as the matrix to fabricate antibacterial nanofiber films loaded with perillaldehyde (PAE) for controlled release. Molecular docking and FTIR analyses revealed that PAE, leveraging its aldehyde groups, formed a stable three-dimensional cross-linked network through Schiff base covalent conjugation with amino groups at zein's active sites and prominent π-π stacking interactions with the Tyr102 residue of gelatin. This synergistically constructed network conferred continuous and uniform nanofiber morphology-devoid of bead defects or phase separation. Furthermore, increased PAE loading elevated fiber diameters while promoting tight, ordered alignment of polymer chains, enhancing film barrier properties and hydrophobicity. These combined properties effectively inhibited spoilage bacteria growth, endowing the PAE@G/Z with long-lasting antibacterial capability. This extended the shelf life of chilled lamb to over 8 days. Coupled with their favorable biocompatibility, the films demonstrate significant potential as a next-generation packaging material for chilled meat preservation.PMID:42217694 | DOI:10.1016/j.ijbiomac.2026.152805