Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation
Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation
复制标题
纳米丁香酚明胶活性包装膜的制备、表征及其在鸡肉保鲜中的应用
DOI：
10.1016/j.fbio.2023.102778
复制
发表时间：
2023-05-26
期刊：
影响因子：
5.2
通讯作者：
Cui, Haiying
中科院分区：
文献类型：
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作者：
Lin, Lin;Mei, Canchao;Cui, Haiying
可食薄膜与纳米技术相结合是食品智能包装延长食品保质期的策略之一。为此，首次制备了丁香酚酪蛋白酸钠/三甲基壳聚糖复合纳米粒(ESTNPs)，以提高生物利用度和稳定性。随后，制备了载ESTNPs的明胶薄膜，微观结果表明纳米粒子与明胶具有良好的生物相容性。ESTNPs的加入显著提高了薄膜的光/水/氧阻隔性能和热稳定性(p<；0.05)，但削弱了薄膜的力学性能。ESTNPs使薄膜具有良好的抗菌效果(超过99.99%)，并增强了其抗氧化活性。ESTNPs/明胶复合膜具有良好的储存稳定性。膜中丁香酚的释放行为表明，该复合膜更适合酸性食品，可用于肉类包装。对鸡胸肉的抑菌和保鲜试验结果表明，该复合膜确实可以作为一种活性食品包装膜，延长鸡胸肉的保质期，且不会对鸡胸肉的色度、质地和感官品质产生不良影响。因此，将ESTNPs与可食性薄膜结合，在延长食品货架期方面具有很大的潜力，并为活性包装的制备提供了一种策略。
Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life. Herein, eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles (ESTNPs) were firstly prepared to improve bioavailability and stability. Subsequently, gelatin films loaded with ESTNPs were fabricated, and microscopic results showed good biocompatibility between nanoparticles and gelatin. The incorporation of ESTNPs significantly improved the light/water/oxygen barrier properties and thermal stability of the film (p < 0.05), while it weakened the mechanical performance. ESTNPs endowed the film with excellent antibacterial efficiency (exceeded 99.99%) and enhanced its antioxidant activity. The ESTNPs/gelatin composite film exhibited good storage stability. The release behavior of eugenol from the film indicated that the composite film was more suitable for acidic foods, which could be used for meat packaging. Results in the antibacterial and preservation tests on chicken breast meat confirmed that the composite film could indeed serve as an active food packaging film for extending the shelf life of the meat without side-effect on the chroma, texture and sense quality. Hence, the prepared edible film combined with ESTNPs has great potential in extending food shelf life and provide a strategy for the preparation of active packaging.