Feng Qian, Song Ying, Liu Xinyu, Huang Yanru, Yang Junyi, Li Yingchang, Li Qiuying, Sun Tong
College of Food Science and Engineering, Bohai University, Jinzhou, 121013 Liaoning China.
SGS-CSTC Standards Technical Services Co., Ltd, Dalian, 116699 Liaoning China.
Food Sci Biotechnol. 2025 Mar 8;34(9):1921-1933. doi: 10.1007/s10068-024-01812-9. eCollection 2025 May.
To improve the efficiency of biological preservatives, a novel slow-release system was constructed. The oil-in-water (O/W) nanoemulsions were prepared with tea tree essential oil (TTO) and its main components, 1,8-cineole (CN) and terpinen-4-oil (T4O) as core materials, and with tea saponin as surfactant. The preservation properties of the pad containing nanoemulsion slow-release system on fillets were measured. The results showed that the nanoemulsion had good stability and can delay the release of essential oil, and the cumulative release percentage of TTO was as high as 81 % at 72 h. The establishment of nanoemulsions slow-release system effectively improved the preservation properties of the pad, and TTO nanoemulsion pad (TTO-NE-P) had the optimal preservation properties due to the synergistic effect of preservative ingredients and the sustained release system of the nanoemulsion. This study can provide technical support for the combined application of biological preservative agent and aquatic product pads.
The online version contains supplementary material available at 10.1007/s10068-024-01812-9.
为提高生物防腐剂的效率，构建了一种新型缓释系统。以茶树精油（TTO）及其主要成分1,8-桉叶素（CN）和萜品-4-醇（T4O）为核心材料，以茶皂素为表面活性剂，制备了水包油（O/W）纳米乳液。测定了含纳米乳液缓释系统的保鲜垫对鱼片的保鲜性能。结果表明，该纳米乳液具有良好的稳定性，能延缓精油的释放，72 h时TTO的累积释放率高达81%。纳米乳液缓释系统的建立有效改善了保鲜垫的保鲜性能，由于防腐剂成分的协同作用和纳米乳液的缓释体系，TTO纳米乳液保鲜垫（TTO-NE-P）具有最佳的保鲜性能。本研究可为生物保鲜剂与水产品保鲜垫的联合应用提供技术支持。
网络版包含可在10.1007/s10068-024-01812-9获取的补充材料。
