Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks

• Published in: Food chemistry 2024-12, Vol.460 (Pt 2), p.140673, Article 140673
• Main Authors: Ran, Cenchen, Li, Qingqing, Zhao, Mou, Cui, Haotian, Yang, Yi, Diao, Kui, Liu, Yazhi, Lu, Shiling, Dong, Juan, Wang, Qingling
• Format: Article
• Language: English
• Subjects: Active package; Animals; Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; Chitosome; Clove essential oil; Clove Oil - chemistry; Clove Oil - pharmacology; Escherichia coli - chemistry; Escherichia coli - drug effects; Food Packaging - instrumentation; Food Preservation - instrumentation; Food Preservation - methods; Gelatin; Gelatin - chemistry; Marinated steak; Nanoparticles - chemistry; Oils, Volatile - chemistry; Polyvinyl Alcohol - chemistry; Staphylococcus aureus - drug effects; Staphylococcus aureus - growth & development; Swine; Syzygium - chemistry; Tensile Strength
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140673

In this study, a promising active food-packaging film of Gelatin/polyvinyl alcohol (GEL/PVA) integrated with doubly stabilized clove essential oil chitosome nanoparticles (CNP) was developed to maintain the freshness of marinated steaks. Results from the XRD and SEM experiments indicated excellent compatibility between the CNP and GEL/PVA matrix. Additionally, CNP was found to introduce more free hydroxyl groups, enhance the water retention and surface wettability of the CNP-GEL/PVA (C-G/P) film, and significantly reduce the swelling index from 963.78% to 495.11% (p