Yuan Haibin, Li Wei, Chen Chen, Yu Haiyan, Huang Juan, Tian Huaixiang
Collaborative Innovation Center of Fragrance Flavour and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
Collaborative Innovation Center of Fragrance Flavour and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
Int J Biol Macromol. 2024 Dec;282(Pt 1):136851. doi: 10.1016/j.ijbiomac.2024.136851. Epub 2024 Oct 23.
Bacterial cellulose, a naturally porous nanomaterial, shows significant potential in encapsulation and sustained-release applications. However, effective methods to construct bacterial cellulose microcapsules (BCM) are lacking, resulting in low embedding rates and poor slow-release effects. This study presents a novel and efficient BCM preparation strategy using mercerization to embed cinnamon essential oil (CEO). The CEO-BCM system was evaluated for its efficacy in preserving prefabricated meat. Results demonstrated that BCM, embedded with CEO through mercerization, achieved an embedding rate of 94.9 % and an average particle size of 63.7 μm. Mercerization transformed BC crystalline into cellulose type II, densifying the BCM structure, while intermolecular hydrogen bonding between BCM and CEO enhanced the stability of CEO-BCM. Release kinetics analysis indicated that CEO release was primarily diffusion-driven (Peppas-Sahlin model) with sustained release performance up to 20 days. Additionally, CEO-BCM exhibited excellent long-term antibacterial (≥81.2 % within 20 days), antioxidant, and thermal stability, effectively extending the shelf life of prefabricated meat products from 5 to 10 days. The developed BCM construction strategy not only addresses the challenges of direct BCM preparation and the limitations in core embedding and controlled release, but also enhances the stability of the CEO. This advancement further expands the application areas of bacterial cellulose (BC), and the prepared CEO-BCM system holds significant potential for food preservation applications.
细菌纤维素是一种天然多孔纳米材料，在包封和缓释应用中显示出巨大潜力。然而，目前缺乏构建细菌纤维素微胶囊（BCM）的有效方法，导致包埋率低和缓释效果差。本研究提出了一种利用碱化处理包埋肉桂精油（CEO）的新型高效BCM制备策略。对CEO-BCM体系在预制肉保鲜中的功效进行了评估。结果表明，通过碱化处理包埋CEO的BCM包埋率达到94.9%，平均粒径为63.7μm。碱化处理使BC晶体转变为II型纤维素，致密化了BCM结构，而BCM与CEO之间的分子间氢键增强了CEO-BCM的稳定性。释放动力学分析表明，CEO的释放主要由扩散驱动（Peppas-Sahlin模型），具有长达20天的缓释性能。此外，CEO-BCM表现出优异的长期抗菌性能（20天内≥81.2%）、抗氧化性能和热稳定性，有效地将预制肉制品的货架期从5天延长至10天。所开发的BCM构建策略不仅解决了直接制备BCM的挑战以及核心包埋和控释方面的局限性，还提高了CEO的稳定性。这一进展进一步拓展了细菌纤维素（BC）的应用领域，所制备的CEO-BCM体系在食品保鲜应用中具有巨大潜力。
