JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 36 Issue 4
September 2021
Article Contents
CHEN Yuqin, LI Zhongbai, YAO Min, et al. Study on the preparation of gelatin-chitosan-cinnamon essential oil natural film coating and its antibacterial effect[J]. Journal of Light Industry, 2021, 36(4): 9-17. doi: 10.12187/2021.04.002
Citation: CHEN Yuqin, LI Zhongbai, YAO Min, et al. Study on the preparation of gelatin-chitosan-cinnamon essential oil natural film coating and its antibacterial effect[J]. Journal of Light Industry, 2021, 36(4): 9-17. doi: 10.12187/2021.04.002 shu

Study on the preparation of gelatin-chitosan-cinnamon essential oil natural film coating and its antibacterial effect

  • Received Date: 2021-03-04
  • The gelatin-chitosan-cinnamon essential oil natural coating solution was prepared by the self-assembly method, and the particle size of the natural coating solution and its encapsulation rate of cinnamon essential oil were used as indicators. On the basis of single factor test, orthogonal test was used to determine the optimal process for preparing natural coating solution. The antibacterial effect of the natural coating solution by the antibacterial circle method was studied. The results showed that the optimal process for the preparation of gelatin-chitosan-cinnamon essential oil natural coating solution was gelatin mass concentration of 6 mg/mL, chitosan mass concentration of 3 mg/mL, cinnamon essential oil mass concentration of 3 mg/mL, emulsifier mass concentration of 3 mg/mL, adjusting the pH of the solution to 4. 5, rotating speed of 800 r/min, stirring time of 30 min. The particle size of natural coating solution was (236. 54±18. 32) nm, and the encapsulation rate of cinnamon essential oil was (46. 78±2. 61)%. And the antibacterial effect of the natural coating solution treatment group was better than that of the chitosan and gelatin-chitosan groups. The addition of cinnamon essential oil could improve the inhibition effect of gelatin-chitosan coating solution.
  • 加载中
    1. [1]

      林倩,卢笑雨,王雪,等.天然抑菌膜的分类及研究进展[J].农产品加工,2019(23):80.

    2. [2]

      刘小杰,齐鲁,白立峰,等.改性明胶膜的制备及其力学性能探讨[J].天津工业大学学报,2006,25(2):19.

    3. [3]

      胡熠,唐艳,周伟,等.可食性明胶复合膜及其在食品包装上的应用研究进展[J].食品工业科技,2017,38(20):341.

    4. [4]

      WANG Q,ZHANG L,DING W. Eugenol nanocapsules embedded with gelatin-chitosan for chilled pork preservation[J].International Journal of Biological Macromolecules,2020,158:837.

    5. [5]

      CAGRI A,USTUNOL Z,RYSER E T.Antimicrobial edible films and coatings[J].Journal of Food Protection,2004,67(4):833.

    6. [6]

      BAO S B,XU S Y,WANG Z.Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles[J].Journal of the Science of Food and Agriculture,2009,89(15):2692.

    7. [7]

      HOSSEINI S F,MASOU REZAEI M,ZANDI M,et al.Preparation and functional properties of fish gelatin-chitosan blend edible films[J].Food Chemistry,2013,136(3/4):1490.

    8. [8]

      李荣,路冠茹,姜子涛,等.肉桂精油抗氧化性能及清除自由基能力的研究[J].食品科技,2010,35(2):166.

    9. [9]

      罗宁宁.壳聚糖-肉桂精油可食性膜的制备、性能及应用研究[D].上海:上海应用技术学院,2016.

    10. [10]

      WANG J G,LI Y Z,GAO Y F,et al.Cinnamon oil-loaded composite emulsion hydrogels with antibacterial activity prepared using concentrated emulsion templates[J].Industrial Crops and Products,2018,112:281.

    11. [11]

      DONSÌ F,SESSA M,FERRARI G.Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods[J].Journal of Biotechnology,2010,150:67.

    12. [12]

      OLIVERIA X L, GUSTAVO S W, BACHEGA R G,et al. Chitosan packaging functionalized with Cinnamodendron dinisii essential oil loaded zein:a proposal for meat conservation[J].International Journal of Biological Macromolecules,2021,169:183.

    13. [13]

      张力.自组装法制备丁香酚纳米微粒及其在冷鲜肉保鲜中的应用[D].咸阳:西北农林科技大学,2017.

    14. [14]

      全国芬.肉桂精油壳聚糖纳米粒的制备及在冷却肉保藏中的应用研究[D].咸阳:西北农林科技大学,2014.

    15. [15]

      胡彦新,李清,王英,等.传统发酵食品中产细菌素乳酸菌的筛选与鉴定[J].江苏农业科学,2016,44(1):276.

    16. [16]

      王丽媛,李红艳,刘天红,等.明胶-壳聚糖可食膜的制备及性能表征[J].保鲜与加工,2016,16(5):10.

    17. [17]

      SIONKOWSKA A,WISNIEWSKI M,SKOPINSKA J,et al.Molecular interactions in collagen and chitosan blends[J].Biomaterial,2004,25(5):795.

    18. [18]

      CHUANG C Y, DON T M, CHIU W Y. Preparation of environmental-responsive chitosan-based nanoparticles by self-assembly method[J].Carbohydrate Ploymers,2011,84(2):765.

    19. [19]

      ZOU T,PERCIVAL S S,CHENG Q,et al.Preparation, characterization, and induction of cell apoptosis of cocoa procyanidins-gelatin-chitosan nanoparticles[J].European Journal of Pharmaceutics Biopharmaceutics,2012,82(1):36.

    20. [20]

      胡颖.温敏型抑菌乳液凝胶的制备及其在冷鲜肉贮藏中的应用[D].武汉:华中农业大学,2016.

    21. [21]

      王旭歌.壳聚糖包覆精油纳米胶囊的制备及在冷鲜肉中的应用研究[D].上海:上海应用技术学院,2015.

    22. [22]

      曲凤华,栗美献,陈微,等.壳聚糖微球及壳聚糖-明胶复合物微球的制备及缓释性能研究[J].化工科技,2012(3):43.

    23. [23]

      高美玲,汪东风,杨伟,等.离子交联壳聚糖/海藻酸钠可降解复合膜的研究[J].中国海洋大学学报(自然科学版),2011,41(10):61.

    24. [24]

      GE J,YUE P X,CHI J P,et al.Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan[J].Food Hydrocolloids,2018,74:23.

    25. [25]

      LAN D, HUANG Y, CAI X X, et al. Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior[J].Carbohydrate Polymers,2019,208:133.

    26. [26]

      YE J S,WANG S Y,LAN W J,et.al.Preparation and properties of polylactic acid-tea polyphenol-chitosan composite membranes[J]. International Journal of Biological Macromolecules,2018,117:632.

    27. [27]

      BURT S.Essential oils:their antibacterial properties and potential applications in foods-a review[J].International Journal of Food Microbiology,2004,94(3):223.

Article Metrics

Article views(1665) PDF downloads(42) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return