Yiyi Cheng , Xiaoguo Ying , Xuemei Cai , Yin Chen , Yan Xu , Ru Song , Haiyan Gao
{"title":"Characterization of γ-CD-MOF-stabilized thymol Pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish","authors":"Yiyi Cheng , Xiaoguo Ying , Xuemei Cai , Yin Chen , Yan Xu , Ru Song , Haiyan Gao","doi":"10.1016/j.foodchem.2025.143273","DOIUrl":null,"url":null,"abstract":"<div><div>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 γ-cyclodextrin metal-organic framework (γ-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 °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.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143273"},"PeriodicalIF":9.8000,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625005242","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
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 γ-cyclodextrin metal-organic framework (γ-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 °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.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
