Construction and evaluation of a slow-release system of oregano essential oil for beef preservation

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

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI:10.1016/j.fpsl.2025.101554

Xinmiao Jia , Chenglin Liu , Yuzheng Wang , Guanhao Qi , Zhenli Li , Shanshan Gao , Jingpeng Zhou , Fengshan Zhang , Xiaoming Song

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引用次数: 0

Abstract

Oregano essential oil (OEO) has a unique preservation effect, but also has poor water solubility, instability under light, and short duration, which restrict its application in preservation. In this study, OEO was used as preservative, and bacterial cellulose gels (BC) and zeolitic imidazolate framework-7 (ZIF-7) were used as materials loaded with OEO, yielding an OEO slow-release system. We identified the main components of OEO and evaluated its slow-release properties. Furthermore, preservation experiments of chilled beef demonstrated that the OEO slow-release system effectively prevented the increase in pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and drip loss values and inhibited bacterial activity, thus extending the shelf life of beef by 2–3 days. The results of the cytotoxicity test indicated that the OEO slow-release system was safe. The migration of zinc ions from BC@ZIF-7 gel to beef was predicted by a mathematical model. Therefore, this system achieved the enrichment and controlled release of OEO by BC@ZIF-7 gel, paving the way for its application in the safe and effective long-term preservation of chilled beef.

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牛肉保鲜用牛至精油缓释体系的构建与评价

牛至精油（OEO）具有独特的保鲜效果，但也存在水溶性差、光照不稳定、保鲜时间短等问题，限制了其在保鲜中的应用。本研究以OEO为防腐剂，以细菌纤维素凝胶（BC）和沸石咪唑酸骨架-7 （ZIF-7）为材料，制备了OEO缓释体系。我们确定了OEO的主要成分，并评估了其缓释性能。此外，冷冻牛肉的保鲜实验表明，OEO缓释放体系有效地阻止了pH、总挥发性碱性氮（TVB-N）、硫代巴比妥酸（TBA）和滴漏损失值的增加，抑制了细菌活性，从而使牛肉的保质期延长了2-3 天。细胞毒性试验结果表明，OEO缓释体系是安全的。用数学模型预测了锌离子从BC@ZIF-7凝胶向牛肉的迁移。因此，该体系通过BC@ZIF-7凝胶实现了OEO的富集和控释，为其在冷鲜牛肉安全有效的长期保存中应用铺平了道路。

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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.