Cai Rongrong, Jia Li, Yang Rui, Tao Hongxun, Cui Haiying, Lin Lin, Khojah Ebtihal, Bushnaq Taqwa, Shi Ce
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, PR China.
Int J Biol Macromol. 2025 Jan;285:138285. doi: 10.1016/j.ijbiomac.2024.138285. Epub 2024 Dec 2.
Inner Mongolian cheese is easily spoiled during storage due to hydrolysis and microbial contamination. Herein, the guar gum (GG)/chitosan (CS) edible films reinforced with orange essential oil nanoemulsion (OEON) were fabricated for cheese preservation. Results showed 4 % OEON with the optimal droplet size (380 ± 44.07 nm) and uniform distribution exhibited commendable compatibility with the GG/CS edible films, leading to an improvement in the oxygen and water vapor barrier properties, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 96.86 % to 34.69 %) and water solubility (from 72.27 % to 69.76 %), while an increasing water contact angle (from 59.9° to 113.8°). The addition of 4 % OEON into the GG/CS edible films yielded a slight decrease in the tensile strength, but the elongation at break significantly increased to 135.12 %, indicating the improvement of mechanical properties. Moreover, the GG/CS-OEON edible films demonstrated outstanding biodegradability, thermal stability, and antimicrobial properties. Particularly, GG/CS-OEON 3:1 edible films packaging could maintain the stability of the weight loss, pH, color, and textural changes, retard the bacterial growth and delay the lipid oxidation of the cheese samples, thereby ensuring the cheese quality and safety. Findings here demonstrated the promising potential application of GG/CS-OEON 3:1 edible films in Inner Mongolian cheese preservation.
内蒙古奶酪在储存过程中容易因水解和微生物污染而变质。在此，制备了用橙皮精油纳米乳液（OEON）增强的瓜尔胶（GG）/壳聚糖（CS）可食用薄膜用于奶酪保鲜。结果表明，具有最佳液滴尺寸（380±44.07nm）且分布均匀的4% OEON与GG/CS可食用薄膜表现出良好的相容性，从而改善了氧气和水蒸气阻隔性能，同时减轻了它们的亲水性，水分含量降低（从96.86%降至34.69%），水溶性降低（从72.27%降至69.76%），而水接触角增大（从59.9°增至113.8°）。在GG/CS可食用薄膜中添加4% OEON会使拉伸强度略有下降，但断裂伸长率显著提高至135.12%，表明机械性能得到改善。此外，GG/CS - OEON可食用薄膜表现出出色的生物降解性、热稳定性和抗菌性能。特别是，GG/CS - OEON 3:1可食用薄膜包装能够保持奶酪样品的失重、pH值、颜色和质地变化的稳定性，延缓细菌生长并延迟脂质氧化，从而确保奶酪的质量和安全。此处的研究结果表明GG/CS - OEON 3:1可食用薄膜在内蒙古奶酪保鲜方面具有广阔的潜在应用前景。
