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Characterization of γ-CD-MOF-stabilized thymol Pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish

文献类型： 外文期刊

作者： Cheng, Yiyi 1 ; Ying, Xiaoguo 1 ; Cai, Xuemei 2 ; Chen, Yin 1 ; Xu, Yan 1 ; Song, Ru 1 ; Gao, Haiyan 3 ;

作者机构： 1.Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China

2.Sichuan Tourism Univ, Cuisine Sci Key Lab Sichuan Prov, Chengdu 610100, Peoples R China

3.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Postharvest Fruit Proc,Key Lab Light Ind F, Hangzhou 310021, Peoples R China

关键词： gamma-Cyclodextrin metal-organic framework (gamma-CD-MOF); Mechanical properties; Freshness keeping; Antibacterial; Sustain release

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 476 卷

页码：

收录情况： SCI

摘要： Maintaining the freshness of perishable foods, especially seafood, is a major challenge due to rapid spoilage. This study developed active packaging films by incorporating thymol-loaded Pickering emulsions stabilized by gamma-cyclodextrin metal-organic framework (gamma-CD-MOF) into polyvinyl alcohol (PVA). The films were characterized for their physical, mechanical, and barrier properties. FTIR, XRD, and thermal analysis confirmed successful incorporation and good stability. The films exhibited antimicrobial activity against foodborne bacteria. When applied to Basa fish fillets at 4 degrees C, the films reduced bacterial counts from 9.87 to 6.1 log CFU/g over 18 days and extended shelf life by 6 days. Chemical stability improvements were observed through changes in pH, TBARS, and TVB-N levels. This research offers a promising approach to addressing food spoilage challenges and provides a potential solution for extending the shelf life of highly perishable seafood products through advanced active packaging technology.

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