Cinnamon essential oil pickering emulsion-gellan gum composite films: A sustainable active packaging strategy for pork preservation

文献类型： 外文期刊

第一作者： Huang, Xiaowei

作者： Huang, Xiaowei;Zhao, Wanying;Zhang, Ke;Shi, Jiyong;Zhai, Xiaodong;Zhang, Junjun;Shen, Tingting;Zou, Xiaobo;Li, Zhihua;Huang, Xiaowei;Shi, Jiyong;Zou, Xiaobo;Liu, Hongcheng;Lin, Tao

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关键词： Pickering emulsion; Gellan gum; Active packaging film; Pork preservation

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 318 卷

页码：

收录情况： SCI

摘要： This study developed a Gellan gum (G)-based active packaging film incorporating cinnamon essential oil (CEO)-loaded Pickering emulsions stabilized by zein nanoparticles (ZNP) to enhance pork preservation. The ZC3 emulsion exhibited optimal stability with a particle size of 408.9 nm, zeta potential of 37.06 mV, and polydispersity index (PDI) <0.4. Incorporation of Pickering emulsions into G film reduced tensile strength (TS) and water vapor permeability (WVP) while improving flexibility, with elongation at break (EAB) peaking at 21.99 % for the GZC3 film. The release profile of CEO from the GZC3 film was determined in food simulants (50 % and 95 % ethanol solutions), showing release rates of 66.82 % and 60.13 %, respectively. When applied to pork preservation at 4 degrees C, the GZC3 film maintained key parameters within acceptable limits during the 5 days storage period: pH (5.89), total volatile base nitrogen (TVB-N, 16.23 mg/100 g), and total viable count (TVC, 5.08 lg CFU/g), thereby extending the shelf life by nearly 5 days. These results demonstrate the potential of ZNP-stabilized CEO Pickering emulsion films as sustainable slow-release packaging for pork preservation, effectively balancing mechanical performance and antimicrobial efficacy.

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