肉桂醛紫胶纳米填充壳聚糖包装材料的制备及其在冷鲜牛肉保鲜中的应用。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-28 DOI:10.1002/jsfa.70155

Donghui Li, Ziyuan Zhou, Shilin Liu, Yan Li

{"title":"肉桂醛紫胶纳米填充壳聚糖包装材料的制备及其在冷鲜牛肉保鲜中的应用。","authors":"Donghui Li, Ziyuan Zhou, Shilin Liu, Yan Li","doi":"10.1002/jsfa.70155","DOIUrl":null,"url":null,"abstract":"Background: Cinnamaldehyde (CA) is the main functional component of cinnamon essential oil, exhibits strong anti-microbial activity and safety. Shellac (SHL) nanoparticles enable the encapsulation and controlled release of CA while improving the physiochemical properties of chitosan (CS) films. To strengthen the anti-bacterial activity of SHL-CS films, CA-SHL nanoparticles were prepared by an anti-solvent precipitation method with Tween 80 as surfactant, and subsequently incorporated into CS film-forming solution. The resulting CA-SHL nanoparticle-filled CS coatings were then applied for the preservation of chilled beef.Results: The particle size of CA-SHL nanoparticles showed a unimodal distribution, decreasing with higher SHL content or lower CA concentration. Stable CA-SHL nanoparticles had relatively low zeta-potential values, indicating the stabilization effect of Tween 80. Incorporation of CA-SHL nanoparticles into CS films improved UV barrier properties, reduced water vapor permeability, improved pH corrosion resistance, and strengthened anti-bacterial activity. The CA-SHL nanoparticle-filled CS coatings extended the shelf life of chilled beef from 4 to 8 days.Conclusion: The enhanced properties of CA-SHL nanoparticle-filled CS composite films highlight their strong potential for food packaging and preservation. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fabrication of cinnamaldehyde-shellac nanoparticle-filled chitosan packaging material and application in chilled beef preservation.\",\"authors\":\"Donghui Li, Ziyuan Zhou, Shilin Liu, Yan Li\",\"doi\":\"10.1002/jsfa.70155\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background: Cinnamaldehyde (CA) is the main functional component of cinnamon essential oil, exhibits strong anti-microbial activity and safety. Shellac (SHL) nanoparticles enable the encapsulation and controlled release of CA while improving the physiochemical properties of chitosan (CS) films. To strengthen the anti-bacterial activity of SHL-CS films, CA-SHL nanoparticles were prepared by an anti-solvent precipitation method with Tween 80 as surfactant, and subsequently incorporated into CS film-forming solution. The resulting CA-SHL nanoparticle-filled CS coatings were then applied for the preservation of chilled beef.Results: The particle size of CA-SHL nanoparticles showed a unimodal distribution, decreasing with higher SHL content or lower CA concentration. Stable CA-SHL nanoparticles had relatively low zeta-potential values, indicating the stabilization effect of Tween 80. Incorporation of CA-SHL nanoparticles into CS films improved UV barrier properties, reduced water vapor permeability, improved pH corrosion resistance, and strengthened anti-bacterial activity. The CA-SHL nanoparticle-filled CS coatings extended the shelf life of chilled beef from 4 to 8 days.Conclusion: The enhanced properties of CA-SHL nanoparticle-filled CS composite films highlight their strong potential for food packaging and preservation. © 2025 Society of Chemical Industry.\",\"PeriodicalId\":17725,\"journal\":{\"name\":\"Journal of the Science of Food and Agriculture\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2025-08-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Science of Food and Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/jsfa.70155\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70155","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

摘要

背景：肉桂醛（Cinnamaldehyde， CA）是肉桂精油的主要功能成分，具有很强的抑菌活性和安全性。紫胶纳米颗粒在提高壳聚糖（CS）膜理化性能的同时，实现了CA的包封和控释。为了增强SHL-CS膜的抗菌活性，以Tween 80为表面活性剂，采用反溶剂沉淀法制备了CA-SHL纳米颗粒，并将其掺入CS成膜液中。所得到的CA-SHL纳米颗粒填充的CS涂层随后被应用于冷藏牛肉的保存。结果：CA-SHL纳米颗粒的粒径呈单峰分布，随SHL含量的增加或CA浓度的降低而减小。稳定的CA-SHL纳米粒子具有相对较低的ζ电位值，表明Tween 80的稳定作用。将CA-SHL纳米颗粒掺入CS膜中，可以改善CS膜的紫外线阻隔性能，降低水蒸气渗透性，提高pH耐腐蚀性，增强抗菌活性。CA-SHL纳米颗粒填充的CS涂层将冷冻牛肉的保质期从4天延长到8天。结论：CA-SHL纳米颗粒填充CS复合膜的性能增强，在食品包装和保鲜方面具有很大的应用潜力。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Fabrication of cinnamaldehyde-shellac nanoparticle-filled chitosan packaging material and application in chilled beef preservation.

Background: Cinnamaldehyde (CA) is the main functional component of cinnamon essential oil, exhibits strong anti-microbial activity and safety. Shellac (SHL) nanoparticles enable the encapsulation and controlled release of CA while improving the physiochemical properties of chitosan (CS) films. To strengthen the anti-bacterial activity of SHL-CS films, CA-SHL nanoparticles were prepared by an anti-solvent precipitation method with Tween 80 as surfactant, and subsequently incorporated into CS film-forming solution. The resulting CA-SHL nanoparticle-filled CS coatings were then applied for the preservation of chilled beef.

Results: The particle size of CA-SHL nanoparticles showed a unimodal distribution, decreasing with higher SHL content or lower CA concentration. Stable CA-SHL nanoparticles had relatively low zeta-potential values, indicating the stabilization effect of Tween 80. Incorporation of CA-SHL nanoparticles into CS films improved UV barrier properties, reduced water vapor permeability, improved pH corrosion resistance, and strengthened anti-bacterial activity. The CA-SHL nanoparticle-filled CS coatings extended the shelf life of chilled beef from 4 to 8 days.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.