College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Int J Biol Macromol. 2021 Nov 1;190:433-440. doi: 10.1016/j.ijbiomac.2021.08.210. Epub 2021 Sep 3.
The growth and reproduction of microorganisms can cause food spoilage in the process of food transportation and storage. Active packaging is a good way to inhibit food spoilage and prolong the shelf lives of foods. In this study, O/W Pickering emulsion with ZnO nanoparticles as solid particles and oregano essential oil as the oil phase was prepared and used to functionalize cellulose nanofibrils (CNFs) film, and excellent antimicrobial and antioxidant activity was obtained. When the concentration of ZnO nanoparticles was 1.5 wt% and the mass fraction of the oil phase was 20%, the Pickering emulsion with a particle size of 26.85 μm exhibited strong standing stability. The Pickering emulsion was blended with the film-forming matrix CNFs to prepare active packaging films by casting. The Pickering emulsion evenly dispersed in the film to form microcapsules which encapsulated oregano essential oil entirely. The antimicrobial activity against Listeria monocytogenes was 89.61%, the DPPH radical scavenging rate was 58.52%, while the barrier properties of the developed films against oxygen, water vapor and visible light were improved. The active CNFs film prepared by Pickering emulsion could inhibit the growth of microorganism and prolong the shelf lives of foods.
微生物的生长和繁殖会导致食品在运输和储存过程中变质。活性包装是抑制食品变质和延长食品保质期的一种好方法。在这项研究中，制备了以 ZnO 纳米颗粒为固体颗粒、牛至精油为油相的 O/W Pickering 乳液，并将其用于功能化纤维素纳米纤维（CNFs）膜，得到了优异的抗菌和抗氧化活性。当 ZnO 纳米颗粒的浓度为 1.5wt%，油相的质量分数为 20%时，粒径为 26.85μm 的 Pickering 乳液表现出较强的静置稳定性。将 Pickering 乳液与成膜基质 CNFs 共混，通过浇铸制备活性包装膜。Pickering 乳液在膜中均匀分散，形成微胶囊，完全包封牛至精油。对单核细胞增生李斯特菌的抗菌活性为 89.61%，DPPH 自由基清除率为 58.52%，同时，所开发的薄膜对氧气、水蒸气和可见光的阻隔性能得到提高。通过 Pickering 乳液制备的活性 CNFs 膜可以抑制微生物的生长，延长食品的保质期。
