Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation

Summary In this study, cinnamon essential oil liposomes (CEO‐Lip), chitosan (CH) modified CEO‐Lip (CH‐CEO‐Lip) and sodium alginate (SA) and CH modified CEO‐Lip (SA‐CH‐CEO‐Lip) were prepared based on layer‐by‐layer electrostatic self‐assembly deposition technique and their preservative effects on fresh pork were investigated. The average particle size of SA‐CH‐CEO‐Lip was 178.73 nm with polymer dispersity index (PDI) of 0.380, zeta potential of −23.83 mV. Results showed that the formation of SA‐CH‐CEO‐Lip was efficient (encapsulation efficiency 89.5%). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) confirmed that SA‐CH‐CEO‐Lip was prepared successfully. The in vitro cumulative release study during 72 h revealed that SA‐CH‐CEO‐Lip (71.42%) showed better sustained release capability than CEO‐Lip (81.24%). The pork assessment test showed that SA‐CH‐CEO‐Lip could effectively inhibit the increase in pH, total volatile basic nitrogen (TVB‐N) and thiobarbituric acid reactants (TBARS) of pork compared with CEO‐Lip group (P