State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China.
State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China; School of Chemistry and Environment, South China Normal University, Guangzhou 510006, China.
Food Chem. 2019 Oct 15;295:16-25. doi: 10.1016/j.foodchem.2019.05.114. Epub 2019 May 16.
The instability of Laurel essential oil (LEO) and easy leakage of silver nanoparticle (AgNP) restricts their application in food field. To control their release, liposomes were used to encapsulate LEO and AgNPs (Lip-LEO-AgNPs), and mixed with chitosan to coat polyethylene (PE) films (PC-Lip/LEO/AgNPs) to package pork. The results show that only about 29.30% of LEO and 11.79% of AgNPs were released from the liposome after 7 days at 25 °C. Nevertheless, Lip-LEO-AgNPs showed good antioxidant properties. Moreover, PC-Lip/LEO/AgNPs films had good antimicrobial activity. Evaluation tests on pork indicate that PC-Lip/LEO/AgNPs films could keep the quality of pork at 4 °C for 15 days while pure PE film only kept it for 9 days, and that the coating films had no cytotoxicity. PC-Lip/LEO/AgNPs films exhibited significant combined action in functional packaging to extend storage period, and provided a new idea for the application of LEO and AgNPs in food.
Laurel 精油（LEO）的不稳定性和银纳米粒子（AgNP）的易泄漏限制了它们在食品领域的应用。为了控制它们的释放，采用脂质体包封 LEO 和 AgNP（Lip-LEO-AgNPs），并与壳聚糖混合涂覆于聚乙烯（PE）薄膜（PC-Lip/LEO/AgNPs）以包装猪肉。结果表明，在 25°C 下放置 7 天后，脂质体中只有约 29.30%的 LEO 和 11.79%的 AgNP 释放出来。然而，Lip-LEO-AgNPs 表现出良好的抗氧化性能。此外，PC-Lip/LEO/AgNPs 薄膜具有良好的抗菌活性。对猪肉的评估试验表明，PC-Lip/LEO/AgNPs 薄膜可将 4°C 下猪肉的保质期延长至 15 天，而纯 PE 薄膜仅可延长至 9 天，并且涂层薄膜无细胞毒性。PC-Lip/LEO/AgNPs 薄膜在功能包装中表现出显著的协同作用，可延长储存期，为 LEO 和 AgNP 在食品中的应用提供了新的思路。
