College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China.
Carbohydr Polym. 2019 Aug 1;217:116-125. doi: 10.1016/j.carbpol.2019.03.084. Epub 2019 Apr 15.
Chitosan-gum arabic-based polyelectrolyte complexed films with cinnamon essential oil (CEO) and clove essential oil (CLO) were developed. The effect of EO concentrations, types and their combinations on the physical, thermal and antimicrobial properties of films were investigated. The results showed that the incorporation of EOs decreased the ζ-potential and viscosity, but increased the particle size of film-forming dispersions. Films incorporated with CEO and combined EOs exhibited better water barrier properties compared to those with CLO and single EO. Films containing CEO showed lower EO loss and higher thermal stability compared to those containing CLO, and the reason was attributed to the stronger interactions between chitosan, gum arabic and CEO. The combination of EOs resulted in higher retention and delayed release rate in food stimulant, resulting in stronger antimicrobial activities. The performance of films with the CEO and the combined EOs brought new formulation ideas in antimicrobial films.
壳聚糖-阿拉伯胶基聚电解质复合膜中添加了肉桂精油（CEO）和丁香精油（CLO）。研究了精油浓度、类型及其组合对膜物理、热学和抗菌性能的影响。结果表明，精油的加入降低了 ζ-电位和粘度，但增加了成膜分散体的粒径。与 CLO 和单一精油相比，添加 CEO 和复合精油的膜具有更好的耐水性。与 CLO 相比，含有 CEO 的膜表现出更低的精油损失和更高的热稳定性，原因是壳聚糖、阿拉伯胶和 CEO 之间的相互作用更强。精油的组合导致在食品刺激物中具有更高的保留率和延迟释放率，从而具有更强的抗菌活性。含有 CEO 和复合精油的膜的性能为抗菌膜带来了新的配方思路。
