A konjac glucomannan/ gelatin film integrated with rosemary essential oil and ginger essential oil-loaded bacterial cellulose: Preparation, characterization, and application in sea bass (Lateolabrax maculatus) packaging

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-27 DOI:10.1016/j.foodchem.2025.143604

Zhe Shao , Weiqing Lan , Jing Xie

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Abstract

In this study, a konjac glucomannan (KGM)/ gelatin (GEL)-based film integrated with ginger essential oil (GEO) and rosemary essence oil (REO)-loaded bacterial cellulose was prepared. The synergistic effects of GEO and REO were evaluated. The physicochemical, mechanical, optical, morphological, antibacterial, antioxidant properties, thermal stability and preservation effects of the composite films were characterized. Results demonstrated that GEO and REO exhibited synergistic antibacterial activity when combined in a 3:1 ratio. FT-IR analysis, scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed good compatibility among the components of the film. Furthermore, the incorporation of EOs enhanced various properties of the active film including mechanical strength, barrier performance, hydrophobicity as well as its antibacterial and antioxidant capabilities while also improving thermal stability. Additionally, the active film containing 0.8 % (w/v) composite essential oils (KGB-0.8) effectively maintained the quality of refrigerated sea bass and extended the shelf-life for another 6 days.

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魔芋葡甘露聚糖/明胶薄膜与迷迭香精油和姜精油负载细菌纤维素：制备、表征和在黑鲈包装中的应用

本研究以魔芋葡甘露聚糖(KGM)/明胶（GEL）为基材，以姜精油（GEO）和迷迭香精油（REO）为负载，制备了细菌纤维素复合膜。评价了GEO和REO的协同效应。对复合膜的理化、力学、光学、形态、抗菌、抗氧化、热稳定性和保鲜效果进行了表征。结果表明，GEO和REO以3:1的比例组合时具有协同抗菌活性。红外光谱（FT-IR）、扫描电镜（SEM）和原子力显微镜（AFM）分析表明，膜组分之间具有良好的相容性。此外，EOs的加入增强了活性膜的各种性能，包括机械强度、阻隔性能、疏水性以及抗菌和抗氧化能力，同时还提高了热稳定性。此外，含有0.8 % （w/v）复合精油（KGB-0.8）的活性膜有效地保持了冷藏鲈鱼的质量，并延长了6 天的保质期。

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产品信息

阿拉丁

Konjac glucomannan (KGM)

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

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.