Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets

Tianhao Ying; Chenghong Jiang; Sadia Munir; Ru Liu; Tao Yin; Juan You; Jianhua Rong; Shanbai Xiong; Yang Hu

doi:10.1016/j.foodchem.2024.139465

Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets

Food Chem. 2024 Apr 24:451:139465. doi: 10.1016/j.foodchem.2024.139465. Online ahead of print.

Authors

Tianhao Ying¹, Chenghong Jiang¹, Sadia Munir², Ru Liu¹, Tao Yin¹, Juan You¹, Jianhua Rong¹, Shanbai Xiong², Yang Hu³

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
³ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China; Bioactive Peptide Technology Hubei Engineering Research Center, Jingzhou 434000, China. Electronic address: huyang@mail.hzau.edu.cn.

PMID: 38677132
DOI: 10.1016/j.foodchem.2024.139465

Abstract

This work aimed to synthesize oregano essential oil/β-cyclodextrin microcapsules (OEO/β-CDs) and then prepare gelatin-based controlled-release antibacterial films with different OEO/β-CDs contents (0%-2%) for chilling preservation of grass carp fillets. The results of FTIR, XRD, DSC and accelerated release ratio showed that OEO was successfully encapsulated in OEO/β-CDs and its thermal stability was effectively improved. Moreover, at 2% of addition amount of OEO/β-CDs, the tensile strength of the films increased from 14.43 MPa to 18.72 MPa. In addition, the films showed significant antibacterial activity against Pseudomonas (61.52%), Aeromonas (62.87%), and Shewanella putrefaciens (66.67%). Preservation experiments showed that the films effectively prevented the increase of TVB-N, and TBA value of the refrigerated fillets and significantly suppressed the growth of spoilage organisms, thus extending the shelf life by 2-3 days. Therefore, the synthesized film has promising potential as an active packaging material for the preservation of grass carp.

Keywords: Chilling preservation; Controlled-release antibacterial; Gelatin-based film; Grass carp fillets; Microcapsules; β-cyclodextrin.