Search

Quality deterioration caused by microorganisms is a crucial problem in food industry. Herein, to enhance the antibacterial effect and extend the storage life of chilled chicken, a gelatin/chitosan (GC)-based "sandwich" nanofiber film was prepared by sandwiching GP2 (gelatin nanofibers loaded with 2 % (v /v) perillaldehyde) between two layers of GC nanofibers. The diameter of GP nanofibers was positively correlated with perillaldehyde concentration. However, the thermal stability of GP nanofibers was negatively correlated. The thermal degradation temperature (Tm) of GP2 was the lowest. Fortunately, GC nanofibers improved Tm of GP2 from 98.91 °C to 111.60 °C. Besides, FTIR absorption bands at 1636 and 1442 cm−1 indicated that perillaldehyde was successfully embedded. Moreover, poor water resistance of gelatin nanofibers was also improved. Specifically, benefiting from the synergy between perillaldehyde and chitosan, the shelf-life of chilled chicken was efficiently prolonged (over 10 days). Thus, this "sandwich" nanofiber film shows promise for food packaging. [Display omitted] • A novel "sandwich" nanofiber film for chilled chicken preservation is prepared by electrospinning. • The out-layer and middle layer of "sandwich" nanofiber film were respectively loaded with chitosan and perillaldehyde. • The out-layer of "sandwich" nanofiber film avoided the sudden release of perillaldehyde and improved the thermal stability and antibacterial activity of middle layer. • The shelf life of chilled chicken was prolonged from 6 days to 10 days by the synergic effect of perillaldehyde and chitosan. [ABSTRACT FROM AUTHOR]

[Display omitted] • A Pickering W/O/W nanoemulsion is prepared with antimicrobial activities. • Prepared emulsion can encapsulate 89.36% of Perilla leaf oil and 43.91% of lysozyme. • Prepared emulsion can release Perilla leaf oil and lysozyme at a continuous rate. • Prepared emulsion has good storage stability and effective bactericidal activity. • Prepared emulsion can extend the shelf life of chilled salmon to at least 6 days. A Pickering water-in-oil-in-water nanoemulsion co-encapsulating lysozyme (LYS) and Perilla leaf oil (PO) was prepared using whey protein isolate-tannin acid conjugated nanoparticles (WPI-TA NPs) as emulsifiers, called LYS-PO-NE, and subsequently analyzed. The nano size and multiple phases was confirmed based on the results of confocal laser scanning microscope, scanning electron microscope, and droplet size analysis. LYS-PO-NE had high encapsulation efficiencies of 89.36 % (PO) and 43.91 % (LYS) and both could be released at a slow and continuous rate. The PO addition increased the droplet size, and the LYS addition delayed the release of PO. LYS-PO-NE also showed good storage, pH, thermal, and salt stability, and an effective combined bactericidal activity of LYS and PO against spoilage bacteria. Furthermore, the results of chilled salmon storage experiments indicated that LYS-PO-NE could extend the shelf life of chilled salmon to at least 6 days, demonstrating the potential in the shelf life for fish products. [ABSTRACT FROM AUTHOR]

[Display omitted] • A novel absorbent pad is prepared with green properties and antimicrobial activities. • Polyvinyl alcohol improves material properties due to esterification with citric acid. • Perilla oil concentration ≤ 1.5 % (w/v) hardly impacts material properties of pads. • Perilla oil concentration ≥ 1.5 % (w/v) improves antimicrobial activities of pads. • Combined antioxidant activities of citric acid and Perilla oil emulsion are good. A novel absorbent pad based on polyvinyl alcohol (PVA)/gellan gum/citric acid (CA) composite with incorporated Perilla leaf oil (PO) nanoemulsion was prepared and characterized. The esterification between PVA and CA and strong hydrogen bonds were detected. The PVA improved the tensile strength and elongation at break by 110% and 73%, respectively, whereas PO concentration ≤ 1.5 % (w/v) had little effect on the material properties. The CA and PO nanoemulsion loaded in the pads showed good antioxidant activity, and the pads with PO concentration ≥ 1.5 % (w/v) had effective antimicrobial activity against Escherichia coli and Staphylococcus aureus. The results of chilled chicken storage experiments indicated that the pad with 1.5% (w/v) PO nanoemulsion extended the shelf life of chicken to at least 9 days, demonstrating that the developed absorbent pads are potential materials for chilled chicken storage packing. [ABSTRACT FROM AUTHOR]

The interest in designing novel foods whose digestibility can be controlled based on life stage and health conditions continues to grow. Physical digestion is important for solid foods as their breakdown and resulting size reduction can promote enzymatic reactions. Our human gastric digestion simulator (GDS) enables the simulation and direct observation of food particle disintegration induced by simulated antrum contraction waves. The objectives of this study were to verify the disintegration performance of the GDS compared with previously reported in vivo data and evaluate the effects of the mechanical properties of hydrogel particles on their in vitro gastric disintegration behavior. Agar beads with four fracture forces were prepared and mixed with meal containing locust bean gum to adjust viscosity same as their in vivo data. The half residence time of intact beads was longer for hard agar beads than for soft agar beads, and a similar disintegration trend to in vivo data was obtained. Moreover, as solid food models, 5-mm hydrogel cubes with different fracture stresses and fracture strains were prepared by varying the agar and native type gellan gum concentrations. The hydrogel cubes disintegrated because of fracture and abrasion during in vitro gastric digestion in the presence of simulated antrum contraction waves. The degree of hydrogel cube disintegration was affected by their fracture strain rather than their fracture stress and was suppressed when their fracture strain was greater than 30%. Our findings may provide a better understanding of the gastric digestion behavior of solid foods with different mechanical properties. Image 1 • GDS could simulate the disintegration behavior trends of solid foods in the stomach. • Hydrogels with ten different mechanical properties were designed and used. • Cubic hydrogel particles disintegrated as a result of fracture and abrasion in GDS. • Hydrogel particle disintegration was pronouncedly affected by their fracture strain. [ABSTRACT FROM AUTHOR]