Preparation of chitosan/shellac nanoparticles-essential oil Pickering emulsion active film and its application in bread preservation

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

Food Packaging and Shelf Life Pub Date : 2025-04-06 DOI:10.1016/j.fpsl.2025.101496

Jin-Ming Tan , Rui Cui , Teng-Gen Hu , Xiao-Xi Li , Hong Wu

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引用次数: 0

Abstract

To effectively control mold and spoilage of bread and extend its shelf life, this study developed an active packaging material that possesses both antifungal activity and excellent mechanical properties. Herein, shellac nanoparticles (SNPs) were used as Pickering stabilizers to prepare SNPs-synergistic combination of cinnamaldehyde and citral (S_CC) Pickering emulsion (SNPs-S_CC). The SNPs-S_CC was incorporating into chitosan (CS) to fabricate CS/SNPs-S_CC film. Compared to the pure CS film, the tensile strength of the CS/SNPs-S_CC film was enhanced by 58.89 %, while the moisture content, water solubility, water vapor permeability, and oxygen permeability were reduced by 52.89 %, 26.88 %, 45.28 %, and 40.51 %, respectively. Additionally, the CS/SNPs-S_CC film demonstrated almost complete absorption of ultraviolet light in the wavelength range of 100–400 nm and was capable of complete biodegradation within 50 days. In vitro, antifungal tests revealed that the CS/SNPs-S_CC film exhibited satisfactory antifungal activity against Aspergillus niger and Penicillium citrinum. Notably, the CS/SNPs-S_CC film significantly extended the shelf life of bread by 5 days compared to the oriented polypropylene (OPP) film. Therefore, the CS/SNPs-S_CC film holds potential for application as a novel active packaging material for bread preservation.

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壳聚糖/紫胶纳米颗粒精油酸洗乳活性膜的制备及其在面包保鲜中的应用

为了有效地控制面包霉变，延长面包的保质期，本研究开发了一种既具有抗真菌活性又具有优良机械性能的活性包装材料。本文以紫胶纳米颗粒（SNPs）作为皮克林稳定剂，制备了肉桂醛-柠檬醛（SCC）单核苷酸增效皮克林乳液（SNPs-SCC）。将SNPs-SCC掺入壳聚糖（CS）中制备CS/SNPs-SCC膜。与纯CS膜相比，CS/ snp - scc膜的抗拉强度提高了58.89 %，而含水率、水溶性、水蒸气渗透性和氧渗透性分别降低了52.89 %、26.88 %、45.28 %和40.51 %。此外，CS/ snp - scc膜对100-400 nm波长范围内的紫外光几乎完全吸收，并能在50天内完全生物降解。体外抗真菌实验表明，CS/ snp - scc膜对黑曲霉和柠檬青霉具有良好的抗真菌活性。值得注意的是，与取向聚丙烯（OPP）薄膜相比，CS/ snp - scc薄膜显著延长了面包的保质期5天。因此，CS/ snp - scc薄膜作为面包保鲜的新型活性包装材料具有潜在的应用前景。

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.