Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/ß-cyclodextrin microcapsules for chilling preservation of grass carp fillets.
Food Chem
; 451: 139465, 2024 Sep 01.
Article
in En
| MEDLINE
| ID: mdl-38677132
ABSTRACT
This work aimed to synthesize oregano essential oil/ß-cyclodextrin microcapsules (OEO/ß-CDs) and then prepare gelatin-based controlled-release antibacterial films with different OEO/ß-CDs contents (0%-2%) for chilling preservation of grass carp fillets. The results of FTIR, XRD, DSC and accelerated release ratio showed that OEO was successfully encapsulated in OEO/ß-CDs and its thermal stability was effectively improved. Moreover, at 2% of addition amount of OEO/ß-CDs, the tensile strength of the films increased from 14.43 MPa to 18.72 MPa. In addition, the films showed significant antibacterial activity against Pseudomonas (61.52%), Aeromonas (62.87%), and Shewanella putrefaciens (66.67%). Preservation experiments showed that the films effectively prevented the increase of TVB-N, and TBA value of the refrigerated fillets and significantly suppressed the growth of spoilage organisms, thus extending the shelf life by 2-3 days. Therefore, the synthesized film has promising potential as an active packaging material for the preservation of grass carp.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Carps
/
Capsules
/
Oils, Volatile
/
Origanum
/
Delayed-Action Preparations
/
Beta-Cyclodextrins
/
Food Preservation
/
Gelatin
/
Anti-Bacterial Agents
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country: