Preparation and characterization of Chitosan based edible coating containing vanillin/HPβCD inclusion complex and its application in chicken preservation

Abstract

In order to develop the plant-derived active substance vanillin, 2-hydroxypropyl-β-cyclodextrin was used to encapsulate vanillin, and a chitosan-based edible coating: vanillin-HPβCD/CH was developed for chicken preservation. First, vanillin was inserted into the internal cavity of HPβCD through an ultrasonic-assisted method to form vanillin/HPβCD-IC. The inclusion complex of vanillin/HPβCD-IC was demonstrated to be successfully synthesized by ultraviolet–visible spectroscopy, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Through antibacterial testing, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), it was verified that inclusion improved the thermal stability of vanillin while retaining the antibacterial effect of vanillin. The release of vanillin from encapsulated particle exhibited pH-dependent slow controlled release, and can described by First order model. Subsequently, vanillin/HPβCD-IC was compounded with chitosan through a composite film-forming method to prepare an edible coating: vanillin-HPβCD/CH. By characterizing the performance of vanillin-HPβCD/CH, it was found that the addition of vanillin/HPβCD-IC can improve the stability, isolation hydrophobicity and antibacterial performance of the plastic wrap. Finally, vanillin-HPβCD/CH was applied to chicken preservation, and it was found that vanillin-HPβCD/CH could effectively extend the shelf life of chicken and maintain sensory quality by slowing down the rise in pH, preventing the proliferation of microorganisms, and inhibiting lipid oxidation. In summary, vanillin-HPβCD/CH is an edible coating with superior performance and a promising packaging material for chicken freshness preservation.