Zhuolin Liu, He Wang, Jiaxin Yi, Wenya Ma, Xiaofang Liu, Xiaohan Chen, Ying Cao, Li Li
{"title":"添加牛至精油的 Pickering 乳液食用薄膜及其在松饼保鲜中的应用","authors":"Zhuolin Liu, He Wang, Jiaxin Yi, Wenya Ma, Xiaofang Liu, Xiaohan Chen, Ying Cao, Li Li","doi":"10.1002/pts.2820","DOIUrl":null,"url":null,"abstract":"A functional edible film containing Pickering emulsion (PE) loaded with oregano essential oil (OEO) was developed. The sustained release of OEO in muffins significantly delayed muffin decay at 25°C (p < 0.05). According to the influence of oxygen permeability, antibacterial activity and mechanical properties of the active film, the optimum preparation conditions of PE were determined by orthogonal experiment. Peroxide values (POVs), total viable count (TVC) and yeast and mould count (YMC) were significantly lower compared with the blank group. On Day 6, the POV in the experimental group was 63% that of the blank group. TVC and YMC were 3.20 and 1.86 lg CFU/g on Day 9, respectively (TVC ≤ 1500 CFU/g; YMC ≤ 100 CFU/g), extending muffins shelf life to 6–7 days in practical preservation at 25°C. Thus, the edible PE loaded with OEO film provided sustained release, effectively slowing muffin quality deterioration and extending shelf life, making it a promising choice for future high‐fat food packaging.","PeriodicalId":2,"journal":{"name":"ACS Applied Bio Materials","volume":"31 6","pages":""},"PeriodicalIF":4.7000,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pickering Emulsion Edible Film Loaded With Oregano Essential Oil and Application in Muffin Preservation\",\"authors\":\"Zhuolin Liu, He Wang, Jiaxin Yi, Wenya Ma, Xiaofang Liu, Xiaohan Chen, Ying Cao, Li Li\",\"doi\":\"10.1002/pts.2820\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A functional edible film containing Pickering emulsion (PE) loaded with oregano essential oil (OEO) was developed. The sustained release of OEO in muffins significantly delayed muffin decay at 25°C (p < 0.05). According to the influence of oxygen permeability, antibacterial activity and mechanical properties of the active film, the optimum preparation conditions of PE were determined by orthogonal experiment. Peroxide values (POVs), total viable count (TVC) and yeast and mould count (YMC) were significantly lower compared with the blank group. On Day 6, the POV in the experimental group was 63% that of the blank group. TVC and YMC were 3.20 and 1.86 lg CFU/g on Day 9, respectively (TVC ≤ 1500 CFU/g; YMC ≤ 100 CFU/g), extending muffins shelf life to 6–7 days in practical preservation at 25°C. Thus, the edible PE loaded with OEO film provided sustained release, effectively slowing muffin quality deterioration and extending shelf life, making it a promising choice for future high‐fat food packaging.\",\"PeriodicalId\":2,\"journal\":{\"name\":\"ACS Applied Bio Materials\",\"volume\":\"31 6\",\"pages\":\"\"},\"PeriodicalIF\":4.7000,\"publicationDate\":\"2024-05-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS Applied Bio Materials\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1002/pts.2820\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"MATERIALS SCIENCE, BIOMATERIALS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS Applied Bio Materials","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1002/pts.2820","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MATERIALS SCIENCE, BIOMATERIALS","Score":null,"Total":0}
Pickering Emulsion Edible Film Loaded With Oregano Essential Oil and Application in Muffin Preservation
A functional edible film containing Pickering emulsion (PE) loaded with oregano essential oil (OEO) was developed. The sustained release of OEO in muffins significantly delayed muffin decay at 25°C (p < 0.05). According to the influence of oxygen permeability, antibacterial activity and mechanical properties of the active film, the optimum preparation conditions of PE were determined by orthogonal experiment. Peroxide values (POVs), total viable count (TVC) and yeast and mould count (YMC) were significantly lower compared with the blank group. On Day 6, the POV in the experimental group was 63% that of the blank group. TVC and YMC were 3.20 and 1.86 lg CFU/g on Day 9, respectively (TVC ≤ 1500 CFU/g; YMC ≤ 100 CFU/g), extending muffins shelf life to 6–7 days in practical preservation at 25°C. Thus, the edible PE loaded with OEO film provided sustained release, effectively slowing muffin quality deterioration and extending shelf life, making it a promising choice for future high‐fat food packaging.
期刊介绍：
ACS Applied Bio Materials is an interdisciplinary journal publishing original research covering all aspects of biomaterials and biointerfaces including and beyond the traditional biosensing, biomedical and therapeutic applications.
The journal is devoted to reports of new and original experimental and theoretical research of an applied nature that integrates knowledge in the areas of materials, engineering, physics, bioscience, and chemistry into important bio applications. The journal is specifically interested in work that addresses the relationship between structure and function and assesses the stability and degradation of materials under relevant environmental and biological conditions.
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