Multifunctional chitosan-based coating with liposomes containing laurel essential oils and nanosilver for pork preservation.

Authors :: Wu Z
Zhou W
Pang C
Deng W
Xu C
Wang X
Source :: Food chemistry [Food Chem] 2019 Oct 15; Vol. 295, pp. 16-25. Date of Electronic Publication: 2019 May 16.
Publication Year :: 2019
Abstract: The instability of Laurel essential oil (LEO) and easy leakage of silver nanoparticle (AgNP) restricts their application in food field. To control their release, liposomes were used to encapsulate LEO and AgNPs (Lip-LEO-AgNPs), and mixed with chitosan to coat polyethylene (PE) films (PC-Lip/LEO/AgNPs) to package pork. The results show that only about 29.30% of LEO and 11.79% of AgNPs were released from the liposome after 7 days at 25 °C. Nevertheless, Lip-LEO-AgNPs showed good antioxidant properties. Moreover, PC-Lip/LEO/AgNPs films had good antimicrobial activity. Evaluation tests on pork indicate that PC-Lip/LEO/AgNPs films could keep the quality of pork at 4 °C for 15 days while pure PE film only kept it for 9 days, and that the coating films had no cytotoxicity. PC-Lip/LEO/AgNPs films exhibited significant combined action in functional packaging to extend storage period, and provided a new idea for the application of LEO and AgNPs in food.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)

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