School of Public Health, Guangzhou Medical University, Xinzao, Panyu District, Guangzhou 511436, China.
Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences and the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou 511436, China.
Food Chem. 2025 Jan 1;462:141006. doi: 10.1016/j.foodchem.2024.141006. Epub 2024 Aug 26.
Aquatic products are highly susceptible to spoilage, and preparing composite edible film with essential oil is an effective solution. In this study, composite edible films were prepared using perilla essential oil (PEO)-glycerol monolaurate emulsions incorporated with chitosan and nisin, and the film formulation was optimized by response surface methodology. These films were applied to ready-to-eat fish balls and evaluated over a period of 12 days. The films with the highest inhibition rate against Staphylococcus aureus were acquired using a polymer composition of 6 μL/mL PEO, 18.4 μg/mL glycerol monolaurate, 14.2 mg/mL chitosan, and 11.0 μg/mL nisin. The fish balls coated with the optimal edible film showed minimal changes in appearance during storage and significantly reduced total bacterial counts and total volatile basic nitrogen compared to the control groups. This work indicated that the composite edible films containing essential oils possess ideal properties as antimicrobial packaging materials for aquatic foods.
水产品极易变质，用精油制备复合可食用膜是一种有效的解决方法。本研究采用紫苏精油（PEO）-甘油单月桂酸酯乳液与壳聚糖和乳链菌肽复配，通过响应面法优化了膜配方。将这些薄膜应用于即食鱼丸，并在 12 天内进行了评估。使用 PEO 为 6μL/mL、甘油单月桂酸酯为 18.4μg/mL、壳聚糖为 14.2mg/mL 和乳链菌肽为 11.0μg/mL 的聚合物组成，获得了对金黄色葡萄球菌抑制率最高的薄膜。与对照组相比，用最佳可食用膜涂覆的鱼丸在储存过程中外观变化最小，总细菌数和总挥发性碱性氮明显减少。这项工作表明，含有精油的复合可食用膜作为水产食品的抗菌包装材料具有理想的性能。
