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 8.5 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

{"title":"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","authors":"Zhe Shao , Weiqing Lan , Jing Xie","doi":"10.1016/j.foodchem.2025.143604","DOIUrl":null,"url":null,"abstract":"<div><div>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 % (<em>w</em>/<em>v</em>) composite essential oils (KGB-0.8) effectively maintained the quality of refrigerated sea bass and extended the shelf-life for another 6 days.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143604"},"PeriodicalIF":8.5000,"publicationDate":"2025-02-27","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/S0308814625008556","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

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.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

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.