Liu Yang,Zhipeng Jiang,Xinyu Zhang,Xue Ding,Rui Xiao,Wenwen Chen,Shengyu Xu,Hongyuan Zhang
Aronia melanocarpa Pectin (AP) was modified via alkaline/enzymatic/high-pressure enzymatic methods. High-pressure enzymatic pectin (HPP-AP) exhibited the lowest esterification degree with galacturonic acid content, optimal shear-thinning behavior, and emulsification performance. HPP-AP complexed with whey protein isolate (WPI) through hydrophobic interactions (exposed galacturonic acid–WPI residues) and hydrogen bonding (amide–hydroxyl groups), forming stable composite particles. These particles stabilized Pickering emulsions (20 % oil phase) encapsulating clove essential oil (CEO), demonstrating uniform interfacial adsorption (oil-in-water type), high encapsulation efficiency, and stability under diverse conditions (pH, temperature, centrifugation). The emulsions showed sustained CEO release (87.8 % at 7 days) and inhibited aspergillus Niger ( A. niger ) effectively. Coated onto non-woven fabrics, the emulsion formed a gel-network coating. During 12 d storage (4 °C), preservative pads delayed strawberry weight loss, texture/color deterioration, and moisture migration, extending shelf life by 6 d while maintaining quality in transport simulation. This work provides a novel strategy for plant essential oil-based active packaging
Yuqing Xiang,Yuxiao Hu,Wang Yu,Rong Huang,Xuhong Guo,Zhonghai Tang,Chen Xing,Zhijian Tan
Pork releases a large amount of exudate during storage, leading to microbial contamination, thereby shortening its shelf life. In this work, we designed an aerogel constructed of kenaf cellulose nanofiber (KCNF) and polyvinyl alcohol (PVA) as a support for cinnamon essential oil (CEO). This aerogel features low density (27.5 mg/cm 3 ), high porosity (96.6%), and strong water absorption (3067.82 wt%), while simultaneously possessing the functions of adsorbing pork exudate and sustaining the release of (CEO). The CEO-loaded aerogel, serving as a meat preservation pad, can simultaneously achieve water absorption, antibacterial, and antioxidant functions during the storage of chilled pork. Aerogel preservation experiments on chilled pork showed that it can prolong the preservation period of chilled pork by 6 days. Release kinetics studies revealed that the CEO within the aerogel was released continuously and evenly into the fatty food simulant, with this process primarily governed by Fickian diffusion. The designed aerogel shows great potential in meat preservation, providing a innovative idea for natural fibers used in sustainable packaging.
危险品化学品经营许可证（带存储）