Tapioca starch/konjac gum-based composite film incorporated with nanoliposomes encapsulated grape seed oil: Structure, functionality, controlled release and its preservation role for chilled mutton

• Published in: Food chemistry 2025-01, Vol.463 (Pt 1), p.141081, Article 141081
• Main Authors: Song, Zhaoyang, Zang, Zhixuan, Cao, Yinjuan, Ma, Yabin, Li, Bingzi, Han, Ling, Yu, Qunli
• Format: Article
• Language: English
• Subjects: Chilled mutton; Composite film; Controlled release; Grape seed oil; Nanoliposomes
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141081

In this study, grape seed oil nanoliposomes (GSO-NLs) were constructed and doped into tapioca starch/konjac gum composite films (TK-GSO-NLs) to evaluate the preservation of chilled mutton. The results showed that the GSO-NLs have a good spherical or rounded state and good stability. The doping of GSO-NLs resulted in a smooth, flat, and dense structure on the surface and cross-section of the TK films. The TK-GSO-NLs showed the best compatibility among the components, with excellent mechanical and barrier properties. FTIR and XRD confirmed the presence of ionic bonds between the components, further improving the copolymer crystal structure. Notably, the packaging material provided ideal antioxidant and bacteriostatic stability as well as delayed GSO release. This packaging could effectively maintain the quality of chilled mutton and prolong the shelf-life to 15 days. The study provides ideas for the design of green and active food packaging and for extending the shelf life of meat. [Display omitted] •Grape seed oil nanoliposomes (GSO-NLs) are uniform spherical with smooth surface and good stability.•Tapioca starch/konjac gum film (TK-GSO-NLs) loaded with GSO-NLs improved mechanical properties and barrier properties.•Ionic bonding interactions between the film components improve the crystal structure of the copolymer.•The TK-GSO-NLs provided ideal antioxidant, bacteriostatic stability and delayed release.•The TK-GSO-NLs could effectively maintain the quality of chilled mutton and prolong the shelf-life.