Li Mengli, Liang Tieqiang, Shu Ying, Cheng Ming, Wang Han, Khan Sohail, Qi Wenhui, Zhang Zhisheng, Zhao Kaixuan
Collage of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001, PR China.
College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, PR China.
Int J Biol Macromol. 2025 May;309(Pt 4):142809. doi: 10.1016/j.ijbiomac.2025.142809. Epub 2025 Apr 3.
Bio-based packaging holds substantial prospects due to the inherent non-toxic property and biodegradability. The potential for practical applications would be improved if the requirements of antimicrobial, antioxidant and mechanical properties could be met simultaneously. This work utilized Artemisia sphaerocephala Krasch. Gum (ASKG) (film-forming matrix) for forming the active film by adding coriander essential oil emulsion (COE) at different concentrations. The active films were systematically tested for their physicochemical properties and evaluated for their freshness preservation effect on refrigerated lamb and chicken. The results indicated that emulsion incorporation reduced the water sensitivity of the films while enhancing their barrier, mechanical, antioxidant, and antibacterial properties. Specifically, compared to the control ASKG film, the water solubility of the active film decreased from 42.55 % to 38.39 %, while the tensile strength (TS) and elongation at break (EAB) increased to 9.34 MPa and 62.38 %, respectively. Additionally, the active film demonstrated a high capacity for radical scavenging, with maximum 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azido-bis(3-ethylbenzothiazoline-6-sulphonate) diammonium salt (ABTS) radical scavenging rates of 49.87 % and 72.00 %, respectively. Combined with its antibacterial properties against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) the active film can extend the shelf life of lamb and chicken. In summary, the prepared ASKG active film exhibits excellent comprehensive properties and holds significant potential as a packaging material for fresh meat preservation.
由于其固有的无毒特性和生物降解性，生物基包装具有广阔的前景。如果能同时满足抗菌、抗氧化和机械性能的要求，其实际应用潜力将得到提高。这项工作利用沙蒿胶（ASKG）（成膜基质），通过添加不同浓度的芫荽精油乳液（COE）来制备活性薄膜。对活性薄膜的物理化学性质进行了系统测试，并评估了其对冷藏羊肉和鸡肉的保鲜效果。结果表明，乳液的加入降低了薄膜的水敏感性，同时增强了其阻隔性、机械性能、抗氧化性能和抗菌性能。具体而言，与对照ASKG薄膜相比，活性薄膜的水溶性从42.55%降至38.39%，而拉伸强度（TS）和断裂伸长率（EAB）分别提高到9.34MPa和62.38%。此外，活性薄膜表现出较高的自由基清除能力，1,1-二苯基-2-苦基肼（DPPH）和2,2'-叠氮基-双（3-乙基苯并噻唑啉-6-磺酸盐）二铵盐（ABTS）自由基的最大清除率分别为49.87%和72.00%。结合其对大肠杆菌（E. coli）和金黄色葡萄球菌（S. aureus）的抗菌性能，活性薄膜可以延长羊肉和鸡肉的货架期。综上所述，制备的ASKG活性薄膜具有优异的综合性能，作为鲜肉保鲜包装材料具有巨大的潜力。
