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Highlights • CUR/βCD emulsion was used to prepare antioxidant preservation coating. • Grass carp fillet was treated by gelatin coating enriched with CUR/βCD emulsion. • Gelatin/CUR/βCD coating showed good preservative effects on grass carp muscle. • A protein was identified as an indicator of deteriorated grass carp muscle. Abstract This study investigated the effects of a novel edible coating combining fish gelatin with curcumin/β-cyclodextrin (CUR/βCD) emulsion on the quality of grass carp fillets (GCFs) during storage at 4 °C. For all samples, the quality parameters, including weight loss, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) value, SDS-PAGE, free amino acids (FAA), microbiological (total viable counts (TVC), Pseudomonas counts, yeasts and molds, and H 2 S-producing bacteria), color and sensorial characteristics, were tested periodically. The coatings containing CUR/βCD emulsions exhibited better preservative effects than gelatin/βCD coating. Therefore, fish gelatin coating enriched with CUR/βCD emulsion can be used as an effective way to maintain the quality of GCF and extend its shelf life during storage at 4 °C. [ABSTRACT FROM AUTHOR]

Dual-functional intelligent food packaging film for maintaining and monitoring food freshness has gained a growing number of attentions in food field. Herein, we introduced a smart gelatin-based packaging film integrating real-time monitoring and maintaining food freshness. In detail, through a two-step de-solvation method, gelatin particles were fabricated and further used for preparing oil-in-water (O/W) lavender essential oil Pickering emulsions (LEOPs). LEOPs and Alizarin (ALI) were integrated into the gelatin matrix of the three-dimensional (3D) network via intermolecular hydrogen bonding and dehydration condensation, respectively, to develop intelligent active packaging films (GL-ALI-LEOPs). GL-ALI-LEOPs exhibited excellent antibacterial and antioxidant properties and a sensitive, reversible, and rapid response to pH/NH 3. Benefiting from good mechanical properties, light barrier properties and hydrophobicity of modified gelatin-based films, GL-ALI-LEOPs are readily processed into food packaging bags and smart tags. GL-ALI-LEOPs were successfully employed as an eco-friendly, low-cost, bacteriostatic and pH/NH 3 quick-responsive smart trademark for real-timely monitoring and maintaining the freshness of shrimp. [Display omitted] • Pickering emulsions stabilized by gelatin particles (LEOPs) were fabricated. • Gelatin (GL) films embedding LEOPs and alizarin (ALI) were fabricated. • GL-ALI-LEOPs exhibited excellent antibacterial and antioxidant properties. • GL-ALI-LEOPs exhibited a sensitive, reversible and rapid response to pH/NH 3. • GL-ALI-LEOPs realized real-time monitoring and maintaining the freshness of shrimp. [ABSTRACT FROM AUTHOR]

This study presented a facile approach for fabricating oil-in-water lavender essential oil nano-emulsions (LEONs) with excellent antibacterial and antioxidant activities. Besides, LEONs with different LEO content (50, 100, 200 and 300 μL/10 mL) were incorporated to the matrix of gelatin (GL) for preparing multifunctional GL-LEONs films, which exhibited strong antibacterial properties against Staphylococcus aureus , Escherichia coli and Listeria monocytogenes , as well as excellent antioxidant activities. Additionally, the GL-LEONs films exhibited sustained release characteristics, excellent UV light barrier performances and good heat-sealing properties. Furthermore, the GL-LEONs films were applied to the preservation of cherry tomatoes at 25 ± 2 °C for 7 days. The results revealed that the deterioration of cherry tomatoes packaged with the GL-LEONs films was suppressed during storage, which mainly reflected in reducing weight loss, delaying the degradation of titratable acids and phenolic components, and inhibiting the growth of microorganisms. • Oil-in-water lavender essential oil nano-emulsions (LEONs) were fabricated. • LEONs improved gelatin films antibacterial and antioxidant activities. • Gelatin-LEONs films exhibited sustained release and good heat-sealing properties. • Gelatin-LEONs films effectively maintained the freshness of cherry tomatoes. [ABSTRACT FROM AUTHOR]

[Display omitted] • Chlorogenic acid nanoparticles were incorporated into pullulan/gelatin matrixes. • The transparent film exhibited good ultraviolet-blocking efficiency. • The colorless film also held fluorescent properties for anti-counterfeiting. • The safe films possess both antibacterial and antioxidant activity. Food packaging is innovating towards more environmental-friendly polymers and broader applications of bioactive compounds. In this study, active packaging materials were successfully prepared by incorporating chlorogenic acid (CGA) nanoparticles into pullulan/gelatin polymer matrixes. The rhamnolipid (RL) and/or CGA were combined with chitosan (CS) to synthesize active nanoparticles by the ionic crosslinking method. The film containing CS/RL/CGA nanoparticles (F/CRC) exhibited both ultrahigh visible light (400–760 nm) transmittance (approximately 90%) and UVA (320–400 nm)-blocking efficiency (89.06%). Its fluorescent properties can be used for anti-counterfeiting. Significantly, the bacterial inhibition rates of F/CRC against E. coli and S. aureus were 92.14% and 98.72%. F/CRC also showed good antioxidant capability and biosafety. Finally, the packaging test further indicated that F/CRC could delay the browning of bananas and the bacteria growth of chicken samples. This work presents a green and feasible route to produce functional materials with UV-shielding properties for packaging applications. [ABSTRACT FROM AUTHOR]

In this paper, the natural antibacterial agent cinnamaldehyde (CA) was made into nanoemulsions to improve its water solubility. Subsequently, the active gelatin (GL-CA-Vc) films with antibacterial and antioxidant activities were prepared by combining silver carp skin gelatin with CA nanoemulsions and vitamin C (Vc). Compared with the gelatin control (GL-Control) film, the thickness, roughness and water vapor permeability (WVP) of active films increased significantly. In addition, the elongation at break (EAB) and light barrier property of active films were also enhanced. The antibacterial and antioxidant activities of active films were related to the content of active additives. The film containing 100 mg of CA and 50 mg of Vc (GL-100CA-50Vc) had good light barrier property and a high EAB (158.00 ± 12.51%). What's more, the inhibition rate of GL-100CA-50Vc film against Pseudomonas aeruginosa was 55.97 ± 4.25%, and the free radical scavenging rate of the film to ABTS and DPPH was 96.26 ± 0.72% and 95.74 ± 0.20% respectively, which indicated that the film had good antibacterial and antioxidant activities. • Active films were prepared by combining fish gelatin with CA nanoemulsions and Vc. • GL-CA-Vc films possessed good EAB, ultraviolet and visible light barrier capacity. • The prepared active films showed excellent antioxidant and antibacterial activities. [ABSTRACT FROM AUTHOR]

To obtain a green carrier for intestinal targeted delivery, an emulsion gel was designed by the self-assembly between gelatin and Pickering emulsion based on gallic acid modified-chitosan nanoparticles (GCS NPs). The emulsion gels loaded with garlic essential oil (Geo) and curcumin (Cur) were abbreviated as GOEG and GCEG, respectively. Meanwhile, the sodium alginate bead loaded with Geo (GOEGS 3) and the bead loaded with Cur (GCEGS) were prepared as controls. Results demonstrated that the emulsion gels significantly improved the bioaccessibility of Geo and Cur, showing great intestinal targeting delivery properties comparable to that of sodium alginate beads. Moreover, Caco-2 cell experiments indicated that GOEG and GCEG displayed good biocompatibility and enhanced cellular uptake of Geo and Cur. The emulsion gels also exhibited excellent anti-inflammatory properties in the lipopolysaccharide-induced cell model, exhibiting great potential for clinical application. This work provides some references for the preparation of multifunctional emulsion gels with excellent delivery performance by a green method. [Display omitted] • The modified chitosan nanoparticles with good emulsification and biocompatibility. • Emulsion gel is formed by self-assembly of modified chitosan and gelatin. • Emulsion gel combines delivery and anti-inflammatory properties. • Emulsion gel can improve the cellular uptake of lipid-soluble actives. [ABSTRACT FROM AUTHOR]