Zhang Xiaonan, Lai Jiayi, Dai Xiaoxiao, Huang Feng, Guan Lei, Wen Rushu
Life Science College, Jiaying University, Meizhou 514015, China.
Aquatic Research Institute, Meizhou Academy of Agricultural and Forestry Sciences, Meizhou 514015, China.
Foods. 2025 Sep 8;14(17):3139. doi: 10.3390/foods14173139.
In this study, an edible matrix consisting of sodium alginate, gelatin, zein, and gum arabic was combined with essential oil (CBEO) to produce a natural, eco-friendly, and bioactive food packaging preservation film. After the CBEO was extracted by hydrodistillation and analyzed using gas chromatography mass spectrometry, 55 chemicals were found, with the main ingredients being α-terpineol, borneol, and cinnamon aldehyde. Scanning electron microscopy and Fourier transform infrared spectroscopy were used to extensively evaluate the preservative coating, which demonstrated bacteriostatic activity. When compared to the control at a 3% CBEO loading, the film effectively maintained color stability while extending the shelf life of filets by around 3 times. Furthermore, compared to the blank film, the film showed a 23.8% increase in tensile strength and a 23.59% improvement in light transmittance. These results show how CBEO-loaded edible films can enhance meat preservation and offer fresh perspectives on the creation of useful, biodegradable food packaging materials.
在本研究中，将由海藻酸钠、明胶、玉米醇溶蛋白和阿拉伯胶组成的可食用基质与香芹籽精油（CBEO）相结合，以制备一种天然、环保且具有生物活性的食品包装保鲜薄膜。通过水蒸馏法提取CBEO并使用气相色谱 - 质谱联用仪进行分析后，发现了55种化学成分，其主要成分是α - 萜品醇、冰片和肉桂醛。利用扫描电子显微镜和傅里叶变换红外光谱对保鲜涂层进行了广泛评估，结果表明其具有抑菌活性。在CBEO负载量为3%时，与对照组相比，该薄膜能有效保持鱼片的颜色稳定性，同时将其货架期延长约3倍。此外，与空白薄膜相比，该薄膜的拉伸强度提高了23.8%，透光率提高了23.59%。这些结果表明，负载CBEO的可食用薄膜如何能够增强肉类保鲜效果，并为制备有用的、可生物降解的食品包装材料提供了新的视角。
