Xiaowei Huang, Wanying Zhao, Ke Zhang, Jiyong Shi, Xiaodong Zhai, Junjun Zhang, Tingting Shen, Hongcheng Liu, Tao Lin, Xiaobo Zou, Zhihua Li
School of Food and Biological Engineering, Jiangsu university, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
School of Food and Biological Engineering, Jiangsu university, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
Int J Biol Macromol. 2025 Jul;318(Pt 4):145227. doi: 10.1016/j.ijbiomac.2025.145227. Epub 2025 Jun 16.
This study developed a Gellan gum (G)-based active packaging film incorporating cinnamon essential oil (CEO)-loaded Pickering emulsions stabilized by zein nanoparticles (ZNP) to enhance pork preservation. The ZC3 emulsion exhibited optimal stability with a particle size of 408.9 nm, zeta potential of 37.06 mV, and polydispersity index (PDI) <0.4. Incorporation of Pickering emulsions into G film reduced tensile strength (TS) and water vapor permeability (WVP) while improving flexibility, with elongation at break (EAB) peaking at 21.99 % for the GZC3 film. The release profile of CEO from the GZC3 film was determined in food simulants (50 % and 95 % ethanol solutions), showing release rates of 66.82 % and 60.13 %, respectively. When applied to pork preservation at 4 °C, the GZC3 film maintained key parameters within acceptable limits during the 5 days storage period: pH (5.89), total volatile base nitrogen (TVB-N, 16.23 mg/100 g), and total viable count (TVC, 5.08 lg CFU/g), thereby extending the shelf life by nearly 5 days. These results demonstrate the potential of ZNP-stabilized CEO Pickering emulsion films as sustainable slow-release packaging for pork preservation, effectively balancing mechanical performance and antimicrobial efficacy.
本研究开发了一种基于结冷胶（G）的活性包装薄膜，该薄膜包含由玉米醇溶蛋白纳米颗粒（ZNP）稳定的负载肉桂精油（CEO）的Pickering乳液，以增强猪肉的保鲜效果。ZC3乳液表现出最佳稳定性，粒径为408.9 nm，zeta电位为37.06 mV，多分散指数（PDI）<0.4。将Pickering乳液掺入G薄膜中会降低拉伸强度（TS）和水蒸气透过率（WVP），同时提高柔韧性，GZC3薄膜的断裂伸长率（EAB）在21.99%时达到峰值。在食品模拟物（50%和95%乙醇溶液）中测定了CEO从GZC3薄膜中的释放曲线，其释放率分别为66.82%和60.13%。当应用于4℃下的猪肉保鲜时，GZC3薄膜在5天的储存期内将关键参数维持在可接受的范围内：pH值（5.89）、总挥发性盐基氮（TVB-N，16.23 mg/100 g）和总活菌数（TVC，5.08 lg CFU/g），从而将保质期延长了近5天。这些结果证明了ZNP稳定的CEO Pickering乳液薄膜作为猪肉保鲜可持续缓释包装的潜力，有效地平衡了机械性能和抗菌效果。
