Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation

被引：98

作者：

Ran, Ruimin ^{[1
]}

Zheng, Tingting ^{[1
]}

Tang, Pingping ^{[1
]}

Xiong, Yongming ^{[1
]}

Yang, Changkai ^{[1
]}

Gu, Min ^{[1
]}

Li, Guoying ^{[1
,2
]}

机构：

[1] Sichuan Univ, Key Lab Leather Chem & Engn, Minist Educ, Chengdu 610065, Peoples R China

[2] Sichuan Univ, Natl Engn Res Ctr Clean Technol Leather Ind, Chengdu 610065, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 420卷

基金：

中国国家自然科学基金;

关键词：

Pickering emulsions; Collagen film; Antioxidant; Antimicrobial; Pork preservation; CHITOSAN FILMS;

D O I：

10.1016/j.foodchem.2023.136108

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. Pickering emulsions have smaller particle sizes, higher stability, and encapsulation efficiency at a CS:SPI ratio of 1:4. The Pickering emulsion-modified collagen films showed enhanced thermal stability, UV-blocking properties, and water resistance. In addition, the antioxidant (DPPH scavenging activity, 18.35%-50.59%) and antimicrobial activities (inhibition zone, Escherichia coli, 0-1.85 cm; Staphylococcus aureus, 0-1.57 cm; Pseudomonas fluorescens, 0-1.34 cm) of the films were improved due to the sustained release of CEO, with the release kinetics following the Fickian diffusion of the Ritger-Peppas model. When the functionalized film was used for pork preservation, a four-day extension of shelf life was observed. Collectively, our findings suggest that Pickering emulsions provide great potential for the application of collagen film in pork preservation.

引用

页数：11

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