Preparation and characterization of a novel absorbent pad based on polyvinyl alcohol/gellan gum/citric acid with incorporated Perilla leaf oil nanoemulsion for chilled chicken packaging

被引：11

作者：

Wang, Zaitian ^{[1
,2
,3
]}

Tang, Wenxiang ^{[1
,2
,3
]}

Sun, Zhilan ^{[1
,2
,3
]}

Liu, Fang ^{[1
,2
,3
]}

Wang, Daoying ^{[1
,2
,3
]}

机构：

[1] Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China

[2] Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

[3] Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing 210014, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 427卷

关键词：

Absorbent pad; Perilla leaf oil nanoemulsion; Polyvinyl alcohol; Gellan gum; Citric acid; Chilled chicken storage packing; FILMS;

D O I：

10.1016/j.foodchem.2023.136688

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A novel absorbent pad based on polyvinyl alcohol (PVA)/gellan gum/citric acid (CA) composite with incorporated Perilla leaf oil (PO) nanoemulsion was prepared and characterized. The esterification between PVA and CA and strong hydrogen bonds were detected. The PVA improved the tensile strength and elongation at break by 110% and 73%, respectively, whereas PO concentration <= 1.5 % (w/v) had little effect on the material properties. The CA and PO nanoemulsion loaded in the pads showed good antioxidant activity, and the pads with PO concentration >= 1.5 % (w/v) had effective antimicrobial activity against Escherichia coli and Staphylococcus aureus. The results of chilled chicken storage experiments indicated that the pad with 1.5% (w/v) PO nanoemulsion extended the shelf life of chicken to at least 9 days, demonstrating that the developed absorbent pads are potential materials for chilled chicken storage packing.

引用

页数：12