State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China.
State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China.
Int J Biol Macromol. 2024 Apr;264(Pt 1):130344. doi: 10.1016/j.ijbiomac.2024.130344. Epub 2024 Feb 23.
Pure gelatin film often exhibits high hydrophilicity and a lack of antibacterial activity, hindering its practical application in the field of food preservation. To address these issues, we incorporated 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-oxidized bacterial cellulose (TOBC) nanofibers stabilized cinnamon essential oil (CEO) Pickering emulsions into the gelatin matrix to develop active food packaging films. The study revealed that the good distribution of emulsion droplets in the film matrix. While with increasing Pickering emulsion proportion, the microstructures of composite films were more heterogeneous, showing some pores or cavities. In addition, the insertion of TOBC-stabilized CEO emulsions could improve the elongation at break (EAB), water-resistance, UV blocking ability, and antibacterial activity of film, but reduced its tensile strength (TS) and water vapor barrier properties (WVP). Notably, the film prepared with 4 % TOBC-stabilized CEO Pickering emulsion demonstrated enhanced preservation of strawberries. Overall, the as-prepared gelatin-based active composite films have considerable potential for food packaging.
纯明胶膜通常表现出高亲水性和缺乏抗菌活性，这阻碍了其在食品保鲜领域的实际应用。为了解决这些问题，我们将 2,2,6,6-四甲基哌啶-1-氧自由基（TEMPO）氧化的细菌纤维素（TOBC）纳米纤维稳定的肉桂精油（CEO）Pickering 乳液掺入明胶基质中，开发出活性食品包装膜。研究表明，乳液滴在膜基质中有良好的分布。随着 Pickering 乳液比例的增加，复合膜的微观结构变得更加不均匀，出现一些孔或腔。此外，插入 TOBC 稳定的 CEO 乳液可以提高膜的断裂伸长率（EAB）、耐水性、UV 阻隔能力和抗菌活性，但降低了其拉伸强度（TS）和水蒸气阻隔性能（WVP）。值得注意的是，用 4%的 TOBC 稳定的 CEO Pickering 乳液制备的膜对草莓有更好的保鲜效果。总的来说，所制备的基于明胶的活性复合膜在食品包装方面具有相当大的潜力。
