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Characterization of sodium alginate film containing zein-Arabic gum nanoparticles encapsulated with oregano essential oil for chilled pork packaging.
Cao, Yuhang; Yin, Lingyu; Li, Fei; Deng, Yi; Kong, Baohua; Liu, Qian; Wang, Hao; Wang, Hui.
Afiliación
  • Cao Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Yin L; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Li F; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Deng Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Liu Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Wang H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Wang H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: huiwang@neau.edu.cn.
Int J Biol Macromol ; 278(Pt 2): 134824, 2024 Oct.
Article en En | MEDLINE | ID: mdl-39154685
ABSTRACT
Chilled pork retains most of its nutrients but is prone to deterioration during the production-to-consumption process. To address this issue this study aimed to develop zein-Arabic gum composite nanoparticles loaded with oregano essential oil (ZAG-OEO) and incorporate them into sodium alginate films to enhance the freshness and shelf life of chilled pork. Sodium alginate, known for its excellent film-forming properties, was selected as the matrix to prepare ZAG-OEO-containing sodium alginate films (SA-ZAG-OEO). The results revealed that the tensile strength and elongation at break of the prepared films were 47.73 ± 2.15 MPa and 6.27 ± 0.21 %, respectively, at a 2.5 % nanoparticle concentration. The water contact angle of the films incorporating nanoparticles reached 81.5 ± 1.95°. The incorporation of nanoparticles enhanced the thermal stability and antibacterial activity of the films. The prepared films were utilized for the storage of chilled pork, and the quality changes were analyzed. The results demonstrate that SA-ZAG-OEO films inhibit microbial growth and lipid oxidation, thereby delaying pork spoilage. This study offers new insights into extending the shelf life of chilled pork and developing advanced meat preservation methods for the future development of the meat industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zeína / Aceites Volátiles / Embalaje de Alimentos / Origanum / Alginatos / Nanopartículas / Goma Arábiga Límite: Animals Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zeína / Aceites Volátiles / Embalaje de Alimentos / Origanum / Alginatos / Nanopartículas / Goma Arábiga Límite: Animals Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos