Preparation and properties of films loaded with cellulose nanocrystals stabilized Thymus vulgaris essential oil Pickering emulsion based on modified tapioca starch/polyvinyl alcohol

• Published in: Food chemistry 2024-03, Vol.435, p.137597-137597, Article 137597
• Main Authors: Guo, Xin, Wang, Xiaorui, Wei, Yabo, Liu, Pingping, Deng, Xiaorong, Lei, Yongdong, Zhang, Jian
• Format: Article
• Language: English
• Subjects: Cellulose nanocrystals; Composite film; Pickering emulsion; Properties; Thymus vulgaris essential oil
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137597

[Display omitted] •The Thymus Vulgaris essential oil (TVEO)-Pickering emulsions stabilized by cellulose nanocrystals (CNCs) were prepared.•The stability of Pickering emulsions prepared at 1% CNCs-15% TVEO provided superior performance.•Composite films loaded with 1% CNCs-15% TVEO emulsions had well water vapor permeability UV barrier properties.•20 % optimal emulsion dosage composite film extends fillet freshness up to 8 days. Pickering emulsions were prepared by stabilizing thymus vulgaris essential oil (TEVO) with cellulose nanocrystals (CNCs), which formed composite films by loading the emulsions into modified tapioca/polyvinyl alcohol (PVA)-based films. The results showed that the 1.0 % CNCs-15 % TEVO emulsion had optimal stability and smaller particle size. The emulsion increased the thickness of the composite film in the form of solid material additions (thickness, 0.062–0.099 mm), which opacity given the laminating film's superior UV-blocking ability compared to blank film. The emulsion plasticizing effect enhanced the film's elongation at break (EAB, 123–159 %). In addition, due to the hydrophobicity and influencing the diffusion path of water molecules in the emulsion, the denser microstructure composite film had a lower water vapor transmission coefficient (WVP, 6.22 × 10-11-5.35 × 10-11g∙cm/cm2∙s∙Pa) to impede moisture penetration. Meanwhile, the composite film can effectively maintain the color and inhibit the growth of microorganisms to extend the storage time of fish fillets.