Structurally robust chitosan-based active packaging film by Pickering emulsion containing tree essential oil for pork preservation

• Published in: Food chemistry 2025-02, Vol.466, p.142246, Article 142246
• Main Authors: Wang, Hanxu, Xu, Zhihang, Jin, Xingming, Hu, Jinwen, Tao, Yehan, Lu, Jie, Xia, Xiaodong, Tan, Mingqian, Du, Jian, Wang, Haisong
• Format: Article
• Language: English
• Subjects: Active packaging; Animals; Chitosan; Chitosan - chemistry; Emulsions - chemistry; Food Packaging - instrumentation; Food Preservation - methods; In-situ condensation; Oils, Volatile - chemistry; Pickering emulsion; Pork preservation; Swine; Tea tree essential oil; Tea Tree Oil - chemistry
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142246

The unstable structure of Pickering emulsion caused the fast release of active substance from active packaging and failure food preservation. Herein, a novel in-situ condensation strategy was proposed to construct sustained released chitosan (CS)-based active packaging film, in which the soybean separation protein (SPI)-carboxymethyl cellulose (CMC) emulsion (SCCE) containing tea tree essential oil (TTO) was physically incorporated into CS matrix. Originating from the strong electrostatic interaction of negatively charged SPI-CMC emulsion and positively charged CS matrix, a robust shell was in-situ formed on the outermost layer and served as armor to boost the structural stability of emulsion. The optimized SCCE3 has a homogeneous texture even after long-term storage (14 day) and under extreme conditions (high and low temperature, strong acid and alkali environment). The lifespan of packaged pork can be effectively extended at least 6 days. Our findings provided a new perspective for structurally robust and sustained-release food packaging films. [Display omitted] •Structurally robust SCCE3 emulsion was constructed via in situ condensation strategy.•SCCEF10 film with sustained release of TTO was fabricated.•Sustained release time of TTO was extended by 4 times.•The shelf life of pork can be extended at least 6 days at 4 °C.