Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Ianne Kong, Kar Lin Nyam
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引用次数: 0

Abstract

High concentration of essential oils (EOs) in edible films and their instability under environmental stressors, have led to the development of nanoemulsion delivery systems for improved stability and bioactivity. Kesum essential oil (KEO) offers antimicrobial and antioxidant properties, making it suitable for edible film packaging. This study incorporates KEO nanoemulsion (KEO-NE) into gelatin-chitosan (GL-CH) edible films. The physicochemical and antibacterial properties of KEO-NE were investigated. The impact of KEO-NE on the films' physicochemical, barrier, and mechanical properties was also evaluated. KEO-NE exhibited a particle size of 67.6 nm, a zeta potential of -33.1 mV, and a polydispersity index (PDI) of 0.219, indicating high stability and uniformity. Antibacterial assays demonstrated greater efficacy of KEO-NE against Staphylococcus aureus ATCC 29,213 and Salmonella enterica, with larger inhibition zones (15.67 mm) and lower MIC values (7.5 mg/mL). TEM analysis confirmed the nano-sized droplet distribution in KEO-NE. Incorporating KEO-NE into GL-CH films increased thickness (0.213 mm) and opacity (1.038 Amm- 1). Mechanical properties remained acceptable for edible films (tensile strength of 4.295 MPa, elongation at break of 76.211%, and Young's modulus of 0.055 MPa). These findings highlight the potential of KEO-NE to enhance food preservation and functionality.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06118-6.

以明胶和壳聚糖为基料的可食用生物高分子膜的研制与表征精油纳米乳。
可食用薄膜中高浓度的精油及其在环境胁迫下的不稳定性,导致了纳米乳输送系统的发展,以提高稳定性和生物活性。Kesum精油(KEO)提供抗菌和抗氧化性能,使其适合食用薄膜包装。本研究将KEO纳米乳(KEO- ne)掺入明胶-壳聚糖(GL-CH)可食性薄膜中。研究了KEO-NE的理化性能和抗菌性能。研究了KEO-NE对薄膜物理化学、势垒和力学性能的影响。KEO-NE的粒径为67.6 nm, zeta电位为-33.1 mV,多分散性指数(PDI)为0.219,稳定性和均匀性较高。抗菌实验表明,KEO-NE对金黄色葡萄球菌ATCC 29,213和肠炎沙门氏菌的抑菌效果较好,抑菌区较大(15.67 mm), MIC值较低(7.5 mg/mL)。TEM分析证实了KEO-NE中纳米级液滴的分布。在GL-CH薄膜中加入KEO-NE增加了薄膜厚度(0.213 mm)和不透明度(1.038 mm- 1)。可食用薄膜的力学性能仍可接受(抗拉强度4.295 MPa,断裂伸长率76.211%,杨氏模量0.055 MPa)。这些发现突出了KEO-NE在增强食品保存和功能方面的潜力。补充信息:在线版本包含补充资料,下载地址:10.1007/s13197-024-06118-6。
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
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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