College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2025 Feb 1;464(Pt 3):141850. doi: 10.1016/j.foodchem.2024.141850. Epub 2024 Oct 29.
Chitosan is an ideal coating film for food preservation, but the performance of a single chitosan coating film is not good. Herein, the liposome was prepared by embedding copper nanoparticles (CuNPs) and thyme essential oil (TEO) in the hydrophilic and hydrophobic double-domain structure formed by phospholipids, and combining with chitosan to obtain a chitosan-based coating film for litchi preservation. The liposome was well-dispersed and stable with an average particle size of about 190 nm. The liposome showed excellent controllable release properties, and the cumulative release rate of TEO was 65.17 % and that of CuNPs was 15.17 % after 7 days. Furthermore, the oxygen and water vapor barrier properties of the coating film were greatly improved. Importantly, the film possessed effective antioxidant, antibacterial activity and excellent safety, which presents a better fresh-keeping effect on litchi. This study provides insights into the design and manufacture of food packaging for controllable and long-lasting preservation.
壳聚糖是一种理想的食品保鲜涂层材料，但单一壳聚糖涂层的性能并不理想。本研究通过将铜纳米粒子（CuNPs）和百里香精油（TEO）嵌入磷脂形成的亲水性和疏水性双域结构中，制备了脂质体，并与壳聚糖结合，获得了一种用于荔枝保鲜的壳聚糖基涂层。脂质体分散性良好且稳定，平均粒径约为 190nm。脂质体表现出优异的可控释放性能，经过 7 天，TEO 的累积释放率为 65.17%，CuNPs 的累积释放率为 15.17%。此外，涂层的氧气和水蒸气阻隔性能得到了极大的提高。重要的是，该膜具有有效的抗氧化、抗菌活性和优异的安全性，对荔枝有较好的保鲜效果。本研究为可控和长效保鲜食品包装的设计和制造提供了思路。
