Preparation and characterization of a novel absorbent pad based on polyvinyl alcohol/gellan gum/citric acid with incorporated Perilla leaf oil nanoemulsion for chilled chicken packaging

文献类型： 外文期刊

第一作者： Wang, Zaitian

作者： Wang, Zaitian;Tang, Wenxiang;Sun, Zhilan;Liu, Fang;Wang, Daoying;Wang, Zaitian;Tang, Wenxiang;Sun, Zhilan;Liu, Fang;Wang, Daoying;Wang, Zaitian;Tang, Wenxiang;Sun, Zhilan;Liu, Fang;Wang, Daoying

作者机构：

关键词： Absorbent pad; Perilla leaf oil nanoemulsion; Polyvinyl alcohol; Gellan gum; Citric acid; Chilled chicken storage packing

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 427 卷

页码：

收录情况： SCI

摘要： A novel absorbent pad based on polyvinyl alcohol (PVA)/gellan gum/citric acid (CA) composite with incorporated Perilla leaf oil (PO) nanoemulsion was prepared and characterized. The esterification between PVA and CA and strong hydrogen bonds were detected. The PVA improved the tensile strength and elongation at break by 110% and 73%, respectively, whereas PO concentration <= 1.5 % (w/v) had little effect on the material properties. The CA and PO nanoemulsion loaded in the pads showed good antioxidant activity, and the pads with PO concentration >= 1.5 % (w/v) had effective antimicrobial activity against Escherichia coli and Staphylococcus aureus. The results of chilled chicken storage experiments indicated that the pad with 1.5% (w/v) PO nanoemulsion extended the shelf life of chicken to at least 9 days, demonstrating that the developed absorbent pads are potential materials for chilled chicken storage packing.

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