pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness.
Food Chem
; 403: 134393, 2023 Mar 01.
Article
en En
| MEDLINE
| ID: mdl-36191417
This study developed an intelligent and antibacterial packaging film using a chitosan matrix embedding oregano essential oil (OEO) and black rice bran anthocyanin (BRBA). Herein, OEO and BRBA were immobilized into the chitosan matrix through noncovalent bonds and uniformly distributed in the films. The chitosan-OEO-BRBAâ
¡ film exhibited excellent mechanical, antibacterial, antioxidant, and UV-vis light barrier properties, and sensitive and rapid response to pH/NH3. Furthermore, fresh pork was coated with the film for monitoring the freshness and preservation efficiency at 4 °C for 12 days. The film effectively improved the quality indices of pork, including the sensory index, total viable counts, pH, TVB-N value, and color of pork during the storage at 4 °C. The film reduced the abundance of spoilage bacteria related to stress tolerance, pathogenicity, and biofilm formation in the pork. Their odorous volatiles appeared later and were less than those in the untreated group.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Oryza
/
Aceites Volátiles
/
Origanum
/
Quitosano
/
Carne Roja
/
Carne de Cerdo
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2023
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Reino Unido