Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

• Published in: Food control 2023-08, Vol.150, p.109767, Article 109767
• Main Authors: Kulawik, Piotr, Jamróz, Ewelina, Kruk, Tomasz, Szymkowiak, Andrzej, Tkaczewska, Joanna, Krzyściak, Paweł, Skóra, Magdalena, Guzik, Paulina, Janik, Magdalena, Vlčko, Tomáš, Milosavljević, Vedran
• Format: Article
• Language: English
• Subjects: Antimicrobial activity; Antioxidant activity; Bioactive peptides; Consumer acceptance; Edible coatings; Essential oil; Nanoemulsions
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2023.109767

The biological activity of furcellaran (FUR) and chitosan (CHIT) multi-layer micro/nanoemulsions with plant essential oils (EO) of oregano, lemongrass, thyme and rosemary (0.6nullμL/mL) and bioactive peptides (RW4 and LL37) applied on pork loins was evaluated along with consumer acceptance of the technology. Firstly, the emulsions were applied on pork loins via the electrospraying method using 3 layers of emulsions: (I):CHIT-EO, (II):FUR-EO and (III):CHIT-EO. The pork loins were stored for 11 days at 4 °C and analyzed for their total viable counts. All emulsion systems successfully inhibited the microbial growth, however, emulsions with oregano EO, both with and without peptides, were the most effective (inhibition by 3.25–4.08 cfu/g). Additional consumer analysis showed that consumers could not distinguish to which samples the coatings were applied and the Just About Right analysis allowed to indicated that gloss of coated samples was closer to ideal. Afterwards, in vitro antimicrobial analysis on 8 food pathogens and antioxidant analyses with FRAP, DPPH and metal chelating assays were performed on emulsions with oregano EO. The analyses demonstrated that CHIT emulsions have high antimicrobial potential against all the tested pathogens (complete inhibition at 1.6–50.0% of emulsion concentration). FUR emulsions showed much lower to no antimicrobial properties, depending on pathogen. The emulsions exhibited high antioxidant power measured through FRAP (8.84–12.17 μM Trolox/mL) and DPPH (40.0–82.8%) assays, however, almost no metal chelating properties (0.04–11.56%). The developed multi-layer emulsions with oregano EO have high biological activity and application potential for use on perishable food products, such as fresh meat. •Developed multilayer FUR/CHIT nano/microemulsions with plant EO and bioactive peptides.•3-layer emulsions successfully inhibit native meat microflora growth on pork loin.•Emulsions exhibit potent antioxidant and antimicrobial properties against pathogens.•Consumer acceptance of the technology is high.