Development of cinnamon essential oil-loaded core-shell nano film for the preservation of chilled flesh foods

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-08-08 DOI:10.1016/j.fpsl.2024.101310

Hong-jia Xiang , Jia-hui Liao , Yan-Tian Tang , Peng Wen , Hong Wang

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Abstract

To extend the shelf-life of chilled flesh foods, an antimicrobial packaging incorporated with cinnamon essential oil (CEO) was developed by emulsion electrospinning using polyvinyl alcohol (PVA) and zein. The CEO demonstrated an encapsulation efficiency and loading capacity of 87.42 % and 13.83 %, respectively. Electron microscopy and Fourier transform infrared spectra confirmed the successful encapsulation of CEO in the core part of nanofiber with a diameter on average of 976.12 nm. Furthermore, the results of antimicrobial studies showed that the inhibition zones of nano film against E. coli, S. aureus, P. fluorescens, and L. monocytogenes were 8.41, 26.77, 18.93, and 36.24 mm, respectively, and the non-contact inhibition rates were 100 %. Preservation studies revealed that the nano film could effectively extend shelf life of the pork loin and shrimp to 10 and 6 days, along with the released contents of CEO being 90.9 % and 80.4 %, respectively. Therefore, the nano film exhibits a potential application for the preservation of chilled flesh foods.

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开发用于冷藏肉类食品保鲜的肉桂精油芯壳纳米薄膜

为了延长冷藏肉类食品的货架期，研究人员利用聚乙烯醇（PVA）和玉米蛋白，通过乳液电纺丝技术开发了一种含有肉桂精油（CEO）的抗菌包装。该 CEO 的封装效率和负载能力分别达到了 87.42 % 和 13.83 %。电子显微镜和傅立叶变换红外光谱证实，CEO 成功地被封装在纳米纤维的核心部分，其平均直径为 976.12 nm。此外，抗菌研究结果表明，纳米薄膜对大肠杆菌、金黄色葡萄球菌、荧光酸杆菌和单核细胞增多性酵母菌的抑菌区分别为 8.41、26.77、18.93 和 36.24 mm，非接触抑菌率为 100%。保鲜研究表明，纳米薄膜可有效延长猪里脊肉和虾的保质期至 10 天和 6 天，CEO 的释放含量分别为 90.9% 和 80.4%。因此，纳米薄膜在冷藏肉类食品的保鲜方面具有潜在的应用价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Zein	￥34.00~￥10623.50
阿拉丁	Poly (vinyl alcohol) 1788
阿拉丁	1 % (w/v) starch indicator