Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules

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

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2024.101422

Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang

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引用次数: 0

Abstract

In the present study, UV-responded polyvinyl alcohol (PVA) bio-active films incorporated with oregano essential oil (OEO) microcapsules were constructed, and microcapsules changed the properties of films, including mechanical properties, optical properties, moisture sorption/desorption isotherm, morphology and thermal stability. UV irradiation enhanced the vapor release behavior and vapor antimicrobial activities, and carvacrol was the main volatile component, with the kinetics following Fick's second law and first-order kinetic model (R²=0.8957–0.9565). The vapor antimicrobial evaluation confirmed that UV-triggered films destroyed the cell integrity by changing the secondary and tertiary structures of protein owing to the dual effects of OEO and UV light, resulting in a remarkable antibacterial efficacy against Escherichia coli and Staphylococcus aureus through vapor diffusion. Ultimately, chicken breasts in UV-responded bio-active film systems exhibited an extended shelf life for least 2 days, underscoring their potential as a viable and promising packaging for food preservation.

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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.