Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation
Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life. Herein, eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles (ESTNPs) were firstly prepared to improve bioavailability and stability. Subsequently, gel...
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| Veröffentlicht in: | Food bioscience 2023-06, Vol.53, p.102778, Article 102778 |
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| container_title | Food bioscience |
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| creator | Lin, Lin Mei, Canchao Shi, Ce Li, Changzhu Abdel-Samie, Mohamed A. Cui, Haiying |
| description | Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life. Herein, eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles (ESTNPs) were firstly prepared to improve bioavailability and stability. Subsequently, gelatin films loaded with ESTNPs were fabricated, and microscopic results showed good biocompatibility between nanoparticles and gelatin. The incorporation of ESTNPs significantly improved the light/water/oxygen barrier properties and thermal stability of the film (p |
| doi_str_mv | 10.1016/j.fbio.2023.102778 |
| format | Article |
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Herein, eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles (ESTNPs) were firstly prepared to improve bioavailability and stability. Subsequently, gelatin films loaded with ESTNPs were fabricated, and microscopic results showed good biocompatibility between nanoparticles and gelatin. The incorporation of ESTNPs significantly improved the light/water/oxygen barrier properties and thermal stability of the film (p < 0.05), while it weakened the mechanical performance. ESTNPs endowed the film with excellent antibacterial efficiency (exceeded 99.99%) and enhanced its antioxidant activity. The ESTNPs/gelatin composite film exhibited good storage stability. The release behavior of eugenol from the film indicated that the composite film was more suitable for acidic foods, which could be used for meat packaging. Results in the antibacterial and preservation tests on chicken breast meat confirmed that the composite film could indeed serve as an active food packaging film for extending the shelf life of the meat without side-effect on the chroma, texture and sense quality. Hence, the prepared edible film combined with ESTNPs has great potential in extending food shelf life and provide a strategy for the preparation of active packaging.</description><identifier>ISSN: 2212-4292</identifier><identifier>EISSN: 2212-4306</identifier><identifier>DOI: 10.1016/j.fbio.2023.102778</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Active packaging ; adverse effects ; antioxidant activity ; bioavailability ; biocompatibility ; breast meat ; Chicken meat ; chickens ; chitosan ; composite films ; edible films ; Eugenol ; Gelatin ; nanoparticles ; oxygen ; Release behavior ; shelf life ; Sodium caseinate ; texture ; thermal stability</subject><ispartof>Food bioscience, 2023-06, Vol.53, p.102778, Article 102778</ispartof><rights>2023 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c333t-d20ab0a0c0402beab464ce288e9459cbf8016232ebc18a127f1d96b541fd5d5a3</citedby><cites>FETCH-LOGICAL-c333t-d20ab0a0c0402beab464ce288e9459cbf8016232ebc18a127f1d96b541fd5d5a3</cites><orcidid>0000-0001-6374-2165</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Lin, Lin</creatorcontrib><creatorcontrib>Mei, Canchao</creatorcontrib><creatorcontrib>Shi, Ce</creatorcontrib><creatorcontrib>Li, Changzhu</creatorcontrib><creatorcontrib>Abdel-Samie, Mohamed A.</creatorcontrib><creatorcontrib>Cui, Haiying</creatorcontrib><title>Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation</title><title>Food bioscience</title><description>Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life. Herein, eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles (ESTNPs) were firstly prepared to improve bioavailability and stability. Subsequently, gelatin films loaded with ESTNPs were fabricated, and microscopic results showed good biocompatibility between nanoparticles and gelatin. The incorporation of ESTNPs significantly improved the light/water/oxygen barrier properties and thermal stability of the film (p < 0.05), while it weakened the mechanical performance. ESTNPs endowed the film with excellent antibacterial efficiency (exceeded 99.99%) and enhanced its antioxidant activity. The ESTNPs/gelatin composite film exhibited good storage stability. The release behavior of eugenol from the film indicated that the composite film was more suitable for acidic foods, which could be used for meat packaging. Results in the antibacterial and preservation tests on chicken breast meat confirmed that the composite film could indeed serve as an active food packaging film for extending the shelf life of the meat without side-effect on the chroma, texture and sense quality. Hence, the prepared edible film combined with ESTNPs has great potential in extending food shelf life and provide a strategy for the preparation of active packaging.</description><subject>Active packaging</subject><subject>adverse effects</subject><subject>antioxidant activity</subject><subject>bioavailability</subject><subject>biocompatibility</subject><subject>breast meat</subject><subject>Chicken meat</subject><subject>chickens</subject><subject>chitosan</subject><subject>composite films</subject><subject>edible films</subject><subject>Eugenol</subject><subject>Gelatin</subject><subject>nanoparticles</subject><subject>oxygen</subject><subject>Release behavior</subject><subject>shelf life</subject><subject>Sodium caseinate</subject><subject>texture</subject><subject>thermal stability</subject><issn>2212-4292</issn><issn>2212-4306</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kc9O3DAQxiPUSkXAC_TkI5dd7HGSTSQuCPUPEhIc4Gw548muF6-d2t6tykv0leslcK0vM_4830_yfFX1VfCl4KK92i7HwYYlcJBFgNWqO6lOAQQsasnbTx899PClukhpy8vpV5LL5rT6-xhp0lFnGzzT3jDclBtmivZ1FsPI1uRKX94x2wOxSeOLXlu_ZqN1O-aCNmTYb5s3jPZr8sExr30o2GzRUXrj2lzqNDmLM7bgcGPxhTybIiWKhzf9vPo8apfo4r2eVc_fvz3d_lzcP_y4u725X6CUMi8McD1wzZHXHAbSQ93WSNB11NdNj8PYlcWABBpQdFrAahSmb4emFqNpTKPlWXU5c6cYfu0pZbWzCck57Snsk4JO1tDWZZ1lFOZRjCGlSKOaot3p-EcJro4BqK06BqCOAag5gGK6nk1UPnGwFFVCSx7J2EiYlQn2f_Z_xJqSQw</recordid><startdate>202306</startdate><enddate>202306</enddate><creator>Lin, Lin</creator><creator>Mei, Canchao</creator><creator>Shi, Ce</creator><creator>Li, Changzhu</creator><creator>Abdel-Samie, Mohamed A.</creator><creator>Cui, Haiying</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-6374-2165</orcidid></search><sort><creationdate>202306</creationdate><title>Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation</title><author>Lin, Lin ; Mei, Canchao ; Shi, Ce ; Li, Changzhu ; Abdel-Samie, Mohamed A. ; Cui, Haiying</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c333t-d20ab0a0c0402beab464ce288e9459cbf8016232ebc18a127f1d96b541fd5d5a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Active packaging</topic><topic>adverse effects</topic><topic>antioxidant activity</topic><topic>bioavailability</topic><topic>biocompatibility</topic><topic>breast meat</topic><topic>Chicken meat</topic><topic>chickens</topic><topic>chitosan</topic><topic>composite films</topic><topic>edible films</topic><topic>Eugenol</topic><topic>Gelatin</topic><topic>nanoparticles</topic><topic>oxygen</topic><topic>Release behavior</topic><topic>shelf life</topic><topic>Sodium caseinate</topic><topic>texture</topic><topic>thermal stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lin, Lin</creatorcontrib><creatorcontrib>Mei, Canchao</creatorcontrib><creatorcontrib>Shi, Ce</creatorcontrib><creatorcontrib>Li, Changzhu</creatorcontrib><creatorcontrib>Abdel-Samie, Mohamed A.</creatorcontrib><creatorcontrib>Cui, Haiying</creatorcontrib><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food bioscience</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lin, Lin</au><au>Mei, Canchao</au><au>Shi, Ce</au><au>Li, Changzhu</au><au>Abdel-Samie, Mohamed A.</au><au>Cui, Haiying</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation</atitle><jtitle>Food bioscience</jtitle><date>2023-06</date><risdate>2023</risdate><volume>53</volume><spage>102778</spage><pages>102778-</pages><artnum>102778</artnum><issn>2212-4292</issn><eissn>2212-4306</eissn><abstract>Edible film combined with nanotechnology is one of the strategies of food intelligent packaging to extend food shelf life. Herein, eugenol-loaded sodium caseinate and trimethyl chitosan composite nanoparticles (ESTNPs) were firstly prepared to improve bioavailability and stability. Subsequently, gelatin films loaded with ESTNPs were fabricated, and microscopic results showed good biocompatibility between nanoparticles and gelatin. The incorporation of ESTNPs significantly improved the light/water/oxygen barrier properties and thermal stability of the film (p < 0.05), while it weakened the mechanical performance. ESTNPs endowed the film with excellent antibacterial efficiency (exceeded 99.99%) and enhanced its antioxidant activity. The ESTNPs/gelatin composite film exhibited good storage stability. The release behavior of eugenol from the film indicated that the composite film was more suitable for acidic foods, which could be used for meat packaging. Results in the antibacterial and preservation tests on chicken breast meat confirmed that the composite film could indeed serve as an active food packaging film for extending the shelf life of the meat without side-effect on the chroma, texture and sense quality. Hence, the prepared edible film combined with ESTNPs has great potential in extending food shelf life and provide a strategy for the preparation of active packaging.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.fbio.2023.102778</doi><orcidid>https://orcid.org/0000-0001-6374-2165</orcidid></addata></record> |
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| source | Alma/SFX Local Collection |
| subjects | Active packaging adverse effects antioxidant activity bioavailability biocompatibility breast meat Chicken meat chickens chitosan composite films edible films Eugenol Gelatin nanoparticles oxygen Release behavior shelf life Sodium caseinate texture thermal stability |
| title | Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation |
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