{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,6]],"date-time":"2026-11-06T09:03:31Z","timestamp":1793955811261,"version":"4.8.0"},"reference-count":35,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2021,10,8]],"date-time":"2021-10-08T00:00:00Z","timestamp":1633651200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Jianrong Li","award":["2018YFD0400601"],"award-info":[{"award-number":["2018YFD0400601"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Methyl ferulate is a new natural antibacterial agent with strong activity and low toxicity. It has good application prospects in food preservation. In this paper, the antibacterial activity of methyl ferulate against Shigella putrefaciens was verified, and it was embedded into zein by electrospinning technology to prepare fiber membranes. The addition of methyl ferulate could improve the tensile strength of zein fiber membrane and decrease the crystallinity of the membrane, which was mainly a physical combination. The fiber membrane improved the thermal stability of methyl ferulate. The water contact angle (WCA) decreased to 54.85\u00b0. The results showed that methyl ferulate in fiber membrane could be released slowly, gradually exerting its antibacterial activity. After coating perch with methyl ferulate\/zein fiber membrane, the growth of microorganisms in perch meat was inhibited, and the pH value and total volatile basic nitrogen (TVB-N)content were effectively increased. In a word, methyl ferulate had antibacterial activity in the fiber film, which was able to achieve a sustained release effect in the process of fish packaging, prolonging its antibacterial activity, and having preservation effect on sea bass; thus, it could be used in food packaging.<\/jats:p>","DOI":"10.3390\/foods10102385","type":"journal-article","created":{"date-parts":[[2021,10,10]],"date-time":"2021-10-10T21:19:32Z","timestamp":1633900772000},"page":"2385","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":39,"title":["Antibacterial Properties of Coaxial Spinning Membrane of Methyl ferulate\/zein and Its Preservation Effect on Sea Bass"],"prefix":"10.3390","volume":"10","author":[{"given":"Tingting","family":"Li","sequence":"first","affiliation":[{"name":"Key Laboratory of Biotechnology and Bioresources Use, Dalian Minzu University, Dalian 116000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Shen","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haitao","family":"Chen","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BYBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuchen","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dangfeng","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fangchao","family":"Cui","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujuan","family":"Han","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianrong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1053","DOI":"10.1016\/j.lwt.2015.02.002","article-title":"Effect of \u03b5-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage","volume":"62","author":"Cai","year":"2015","journal-title":"LWT"},{"key":"ref_2","first-page":"98","article-title":"Freshness and quality of aquacultured sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) stored in ice","volume":"58","author":"Erkan","year":"2007","journal-title":"Arch. 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