Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin.
Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin.
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DOI：
10.1016/j.ijbiomac.2021.08.007
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发表时间：
2021-08
影响因子：
8.2
通讯作者：
Yaoyao Xu;Kehong Hou;Chengcheng Gao;Xiao Feng;W. Cheng;Di Wu;Linghan Meng;Yuling Yang;Xinchun Shen;Yan Zhang;Xiaozhi Tang
中科院分区：
文献类型：
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作者：
Yaoyao Xu;Kehong Hou;Chengcheng Gao;Xiao Feng;W. Cheng;Di Wu;Linghan Meng;Yuling Yang;Xinchun Shen;Yan Zhang;Xiaozhi Tang
为了提高壳聚糖膜的抗菌性能，将肉桂精油（CEO）纳米乳液（1%和3%v/v CEO）分别以N α-月桂酰-L-精氨酸乙酯盐酸盐（LAE）单独稳定或与羟丙基-β-环糊精（HPCD）共稳定于壳聚糖基质中。比较了复合膜的微观形貌、物理性能和抗菌性能。LAE和HPCD共稳定的CEO纳米乳液的致密结构降低了水蒸气渗透率和水含量。LAE和HPCD共同稳定的CEO纳米乳液的加入，降低了CEO对薄膜力学性能和微观结构的不利影响，甚至略微提高了薄膜的拉伸强度。此外，壳聚糖膜的抗菌性能也因HPCD和LAE对CEO的包封和乳化作用而得到增强。研究表明，所制备的壳聚糖基可食性膜具有应用于食品包装领域以提高食品安全性的潜力。
To improve the antimicrobial properties of chitosan films, cinnamon essential oil (CEO) nanoemulsion (1% and 3% v/v CEO) stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-β-cyclodextrin (HPCD) were incorporated into chitosan matrix. The micromorphology, physical and antimicrobial properties of the composite films were compared. The dense structure of the CEO nanoemulsion co-stabilized by LAE and HPCD reduced the water vapor permeability and water content. The incorporation of the CEO nanoemulsion co-stabilized by LAE and HPCD, reduced the adverse effects of CEO on the mechanical properties and microstructure of the film, and even slightly increased the tensile strength. In addition, the antimicrobial properties of chitosan films were enhanced due to the encapsulation and emulsification effect of HPCD and LAE on CEO. This work indicated that the prepared chitosan based edible films had the potential to be used in the field of food packaging to improve food safety.