Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China.
Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China; National Engineering Research Center of Clean Technology in Leather Industry, Sichuan University, Chengdu 610065, PR China.
Food Chem. 2023 Sep 15;420:136108. doi: 10.1016/j.foodchem.2023.136108. Epub 2023 Apr 7.
Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. Pickering emulsions have smaller particle sizes, higher stability, and encapsulation efficiency at a CS:SPI ratio of 1:4. The Pickering emulsion-modified collagen films showed enhanced thermal stability, UV-blocking properties, and water resistance. In addition, the antioxidant (DPPH scavenging activity, 18.35%-50.59%) and antimicrobial activities (inhibition zone, Escherichia coli, 0-1.85 cm; Staphylococcus aureus, 0-1.57 cm; Pseudomonas fluorescens, 0-1.34 cm) of the films were improved due to the sustained release of CEO, with the release kinetics following the Fickian diffusion of the Ritger-Peppas model. When the functionalized film was used for pork preservation, a four-day extension of shelf life was observed. Collectively, our findings suggest that Pickering emulsions provide great potential for the application of collagen film in pork preservation.
基于肉桂精油（CEO）的皮克林乳液是使用壳聚糖（CS）和大豆分离蛋白（SPI）胶体颗粒作为稳定剂，以及京尼平作为交联剂制备的。在 CS:SPI 比例为 1:4 时，皮克林乳液具有更小的粒径、更高的稳定性和包封效率。皮克林乳液改性胶原膜显示出增强的热稳定性、紫外阻断性能和耐水性。此外，由于 CEO 的持续释放，膜的抗氧化（DPPH 清除活性，18.35%-50.59%）和抗菌活性（抑菌圈，大肠杆菌，0-1.85 cm；金黄色葡萄球菌，0-1.57 cm；荧光假单胞菌，0-1.34 cm）得到了提高，释放动力学遵循 Ritger-Peppas 模型的菲克扩散。当功能性薄膜用于猪肉保鲜时，观察到保质期延长了四天。总之，我们的研究结果表明，皮克林乳液为胶原膜在猪肉保鲜中的应用提供了巨大的潜力。
