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 fre...
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| Veröffentlicht in: | International journal of food science & technology 2023-02, Vol.58 (2), p.939-953 |
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| creator | Tu, Qian Li, Shanshan Zeng, Zhen Liu, Yuntao Wang, Caixia Chen, Saiyan Hu, Bin Li, Cheng |
| description | 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 |
| doi_str_mv | 10.1111/ijfs.16140 |
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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 < 0.05). The total number of colonies (TBC) showed that the storage life of SA‐CH‐CEO‐Lip group could be extended to 12 days, which was significantly different from that of control group (6 days) (P < 0.05). In addition, SA‐CH‐CEO‐Lip also effectively maintained the good sensory quality of pork. In conclusion, SA‐CH‐CEO‐Lip showed good antiseptic effects on chilled pork preservation.
Cinnamon essential oil liposomes (CEO‐Lip) were prepared with thin‐film dispersion method. Since liposome has negatively charged surfaces, while there is a positively charged amino group in chitosan molecular, liposome suspension will electrostatically bind to the particle surface of chitosan. Moreover, the free carboxyl group in sodium alginate solution is negatively charged, and can self‐assemble to the surface of liposome‐chitosan particles. Therefore, by using self‐assembly deposition technology, the liposome surface can be modified to be more robust. Finally, polymer‐modified liposomes were applied to chilled pork.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16140</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Alginic acid ; Calorimetry ; Chilled pork ; Chitosan ; cinnamon essential oil ; Controlled release ; Differential scanning calorimetry ; Essential oils ; Fourier transforms ; Infrared spectroscopy ; Liposomes ; Oils & fats ; Polymers ; Pork ; Preservation ; Preservatives ; Sensory properties ; Sodium ; Sodium alginate ; Storage life ; Sustained release ; Thiobarbituric acid ; Zeta potential</subject><ispartof>International journal of food science & technology, 2023-02, Vol.58 (2), p.939-953</ispartof><rights>2022 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3010-abf1b0e722f3bdd5062a1d1c356c663fd83bc3e062ffd7605a8d979c1d84521c3</citedby><cites>FETCH-LOGICAL-c3010-abf1b0e722f3bdd5062a1d1c356c663fd83bc3e062ffd7605a8d979c1d84521c3</cites><orcidid>0000-0003-1331-1679</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16140$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16140$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Tu, Qian</creatorcontrib><creatorcontrib>Li, Shanshan</creatorcontrib><creatorcontrib>Zeng, Zhen</creatorcontrib><creatorcontrib>Liu, Yuntao</creatorcontrib><creatorcontrib>Wang, Caixia</creatorcontrib><creatorcontrib>Chen, Saiyan</creatorcontrib><creatorcontrib>Hu, Bin</creatorcontrib><creatorcontrib>Li, Cheng</creatorcontrib><title>Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation</title><title>International journal of food science & technology</title><description>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 < 0.05). The total number of colonies (TBC) showed that the storage life of SA‐CH‐CEO‐Lip group could be extended to 12 days, which was significantly different from that of control group (6 days) (P < 0.05). In addition, SA‐CH‐CEO‐Lip also effectively maintained the good sensory quality of pork. In conclusion, SA‐CH‐CEO‐Lip showed good antiseptic effects on chilled pork preservation.
Cinnamon essential oil liposomes (CEO‐Lip) were prepared with thin‐film dispersion method. Since liposome has negatively charged surfaces, while there is a positively charged amino group in chitosan molecular, liposome suspension will electrostatically bind to the particle surface of chitosan. Moreover, the free carboxyl group in sodium alginate solution is negatively charged, and can self‐assemble to the surface of liposome‐chitosan particles. Therefore, by using self‐assembly deposition technology, the liposome surface can be modified to be more robust. Finally, polymer‐modified liposomes were applied to chilled pork.</description><subject>Alginic acid</subject><subject>Calorimetry</subject><subject>Chilled pork</subject><subject>Chitosan</subject><subject>cinnamon essential oil</subject><subject>Controlled release</subject><subject>Differential scanning calorimetry</subject><subject>Essential oils</subject><subject>Fourier transforms</subject><subject>Infrared spectroscopy</subject><subject>Liposomes</subject><subject>Oils & fats</subject><subject>Polymers</subject><subject>Pork</subject><subject>Preservation</subject><subject>Preservatives</subject><subject>Sensory properties</subject><subject>Sodium</subject><subject>Sodium alginate</subject><subject>Storage life</subject><subject>Sustained release</subject><subject>Thiobarbituric acid</subject><subject>Zeta potential</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CGl-CdxGnaoolBUiQWwtpzYBhfHTu0U1B1H4IycBLdhzWxmNO-bN9ID4ByjCU51ZVY6TjDDOToAI0xZkRFG8CEYoapAWZETegxOYlwhhAgt8xFYz4xzovUOqhiV642w0BsLrel89K2KsPXSaKMkrLcwpnnTQmFfjRO9-vn6bt5M76Nw11B0nTWN6E3yMg4mwdp01fnwDrugogofe_EUHGlhozr762PwMr99nt1ny8e7xexmmTUUYZSJWuMaqZIQTWspC8SIwBI3tGANY1TLKa0bqtJaa1kyVIiprMqqwXKaFyRxY3Ax-HbBrzcq9nzlN8Gll5yUjFWEVSxP1OVANcHHGJTmXTCtCFuOEd9FyneR8n2kCcYD_Gms2v5D8sXD_Gm4-QVF8Xxp</recordid><startdate>202302</startdate><enddate>202302</enddate><creator>Tu, Qian</creator><creator>Li, Shanshan</creator><creator>Zeng, Zhen</creator><creator>Liu, Yuntao</creator><creator>Wang, Caixia</creator><creator>Chen, Saiyan</creator><creator>Hu, Bin</creator><creator>Li, Cheng</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-1331-1679</orcidid></search><sort><creationdate>202302</creationdate><title>Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation</title><author>Tu, Qian ; Li, Shanshan ; Zeng, Zhen ; Liu, Yuntao ; Wang, Caixia ; Chen, Saiyan ; Hu, Bin ; Li, Cheng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3010-abf1b0e722f3bdd5062a1d1c356c663fd83bc3e062ffd7605a8d979c1d84521c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Alginic acid</topic><topic>Calorimetry</topic><topic>Chilled pork</topic><topic>Chitosan</topic><topic>cinnamon essential oil</topic><topic>Controlled release</topic><topic>Differential scanning calorimetry</topic><topic>Essential oils</topic><topic>Fourier transforms</topic><topic>Infrared spectroscopy</topic><topic>Liposomes</topic><topic>Oils & fats</topic><topic>Polymers</topic><topic>Pork</topic><topic>Preservation</topic><topic>Preservatives</topic><topic>Sensory properties</topic><topic>Sodium</topic><topic>Sodium alginate</topic><topic>Storage life</topic><topic>Sustained release</topic><topic>Thiobarbituric acid</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tu, Qian</creatorcontrib><creatorcontrib>Li, Shanshan</creatorcontrib><creatorcontrib>Zeng, Zhen</creatorcontrib><creatorcontrib>Liu, Yuntao</creatorcontrib><creatorcontrib>Wang, Caixia</creatorcontrib><creatorcontrib>Chen, Saiyan</creatorcontrib><creatorcontrib>Hu, Bin</creatorcontrib><creatorcontrib>Li, Cheng</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tu, Qian</au><au>Li, Shanshan</au><au>Zeng, Zhen</au><au>Liu, Yuntao</au><au>Wang, Caixia</au><au>Chen, Saiyan</au><au>Hu, Bin</au><au>Li, Cheng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-02</date><risdate>2023</risdate><volume>58</volume><issue>2</issue><spage>939</spage><epage>953</epage><pages>939-953</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>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 < 0.05). The total number of colonies (TBC) showed that the storage life of SA‐CH‐CEO‐Lip group could be extended to 12 days, which was significantly different from that of control group (6 days) (P < 0.05). In addition, SA‐CH‐CEO‐Lip also effectively maintained the good sensory quality of pork. In conclusion, SA‐CH‐CEO‐Lip showed good antiseptic effects on chilled pork preservation.
Cinnamon essential oil liposomes (CEO‐Lip) were prepared with thin‐film dispersion method. Since liposome has negatively charged surfaces, while there is a positively charged amino group in chitosan molecular, liposome suspension will electrostatically bind to the particle surface of chitosan. Moreover, the free carboxyl group in sodium alginate solution is negatively charged, and can self‐assemble to the surface of liposome‐chitosan particles. Therefore, by using self‐assembly deposition technology, the liposome surface can be modified to be more robust. Finally, polymer‐modified liposomes were applied to chilled pork.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16140</doi><tpages>953</tpages><orcidid>https://orcid.org/0000-0003-1331-1679</orcidid></addata></record> |
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| subjects | Alginic acid Calorimetry Chilled pork Chitosan cinnamon essential oil Controlled release Differential scanning calorimetry Essential oils Fourier transforms Infrared spectroscopy Liposomes Oils & fats Polymers Pork Preservation Preservatives Sensory properties Sodium Sodium alginate Storage life Sustained release Thiobarbituric acid Zeta potential |
| title | Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation |
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