The refrigerated preservation effect of Amomum tsao-ko essential oil and its microcapsules loaded on polyvinyl alcohol/starch composite film based on broad-spectrum antibacterial properties on golden pompanos

Abstract

In this paper, using Amomum tsao-ko essential oil (AEO) as a natural active substance, SSOS, maltodextrin, and gum arabic as slow-release carriers, and poly(vinyl alcohol), corn starch, and modified starch as base film materials, the microencapsulated AEO@PVA/mixed starch composite films (MAPS) were constructed by solution casting. The antibacterial activity of AEO and its mechanism of action was investigated. The antibacterial preservation effect of the MAPS on golden pompanos and its influence on its physical and chemical quality was evaluated. The results indicated that AEO showed an exceptional broad-spectrum antibacterial efficacy, with the highest sensitivity observed towards Vibrio parahaemolyticus (VP), Shigella putrescens (SP), Listeria monocytogenes. Furthermore, MAPS demonstrated sustained bacteriostatic effect after 24 h of incubation, with inhibition rates of 16.11% and 22.75% against VP and SP, respectively. The antimicrobial freshness preservation performance for MAPS was demonstrated by prolonging the shelf-life of fish by 4 days in low-temperature storage, effectively maintaining the quality of fish. This evidence supports the assertion that the MAPS can be employed as a natural antimicrobial preservative and environmentally friendly packaging material in the aquatic industry to enhance food quality and safety.