Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or epsilon-polylysine and evaluation of their effects on the preservation of chilled chicken breast

文献类型： 外文期刊

第一作者： Wang, Debao

作者： Wang, Debao;Sun, Jinyue;Li, Jiaolong;Sun, Zhilan;Liu, Fang;Wang, Daoying;Wang, Debao;Sun, Jinyue;Li, Jiaolong;Sun, Zhilan;Liu, Fang;Wang, Daoying;Du, Lihui;Wang, Daoying

作者机构：

关键词： Perillaldehyde; Nanofiber films; Biocompatibility; Meat; Preservation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 373 卷

页码：

收录情况： SCI

摘要： Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or epsilon-polylysine (epsilon-PL) in gelatin/ zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated. Results showed that the addition of perillaldehyde, thymol, and epsilon-polylysine improved the morphology and diameter of the G/Z. Loading with perillaldehyde improved the elongation and tensile strength of the G/Z/P by 18% and 55%, respectively. The water vapor permeability and oxygen permeability of the G/Z/P were lower than those of the G/Z/T and G/Z/epsilon-PL. X-ray diffraction, differential scanning calorimetry suggested that perillaldehyde enhanced the thermal stability of the G/Z/P. Measurements of 3-(4,5-Dimethylthiazol-2-yl)2,5-diphenyltetrazolium bromide (MTT), total volatile basic nitrogen, and total viable bacterial counts demonstrated that the G/Z/P had good bio-compatibility and effectively prolonged the shelf life of chilled chicken breasts by over 6 days. Therefore, the G/Z/P developed herein has potential application in chilled meat packaging.

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