AI Article Synopsis
- Cinnamon essential oil (CEO)-based Pickering emulsions were created using chitosan and soy protein isolate, showing optimal stability and efficiency with a 1:4 ratio.
- These modified collagen films exhibited improved thermal stability, UV protection, and water resistance, along with enhanced antioxidant and antimicrobial properties.
- The films extended the shelf life of pork by four days, indicating that Pickering emulsions could be effective for food preservation applications.
Article Abstract
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.
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| http://dx.doi.org/10.1016/j.foodchem.2023.136108 | DOI Listing |
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