Kai Zhang1, Wenhang Wang1,2, Xiao Wang1, Shan Cheng1, Jingyang Zhou1, Zinan Wu1, Yu Li2,3. 1. State Key Laboratory of Food Nutrition and Safety, Tianjin, China. 2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China. 3. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China.
Abstract
BACKGROUND: Edible packaging and coating with natural antimicrobials such as essential oils is an emerging technology for the control of pathogen growth in meat products. This study aimed to explore ethyl cellulose (EC) of three viscosities for the structuring of cinnamon essential oil (CEO), and investigated the physicochemical properties of the resulting oleogel and its emulsion, as well as the corresponding antibacterial activity in model and actual environments (as in sausages). RESULTS: The network structure of CEO-EC oleogel was more compact with increased EC viscosity, thereby improving the binding capacity and stability of the oil. A positive correlation was found between EC viscosity and particle size of the CEO-EC emulsion. The 45 cP CEO-EC emulsion exhibited greatest antimicrobial activitiy in models with Escherichia coli (E. coli) O157:H7 (ATCC 700927) and Staphylococcus aureus (S. aureus) (ATCC 29213), as well as in sausage, with respect to total counts of mesophilic bacteria, psychrotrophs, lactobacilli, and pseudomonads. CONCLUSION: The CEO-EC oleogel has antibacterial activity, determined by the EC viscosity, that provide potential antibacterial protection for meat products and might be especially suitable for some traditional Chinese ready-to-eat sausages without strictly sealed packaging.
BACKGROUND: Edible packaging and coating with natural antimicrobials such as essential oils is an emerging technology for the control of pathogen growth in meat products. This study aimed to explore ethyl cellulose (EC) of three viscosities for the structuring of cinnamon essential oil (CEO), and investigated the physicochemical properties of the resulting oleogel and its emulsion, as well as the corresponding antibacterial activity in model and actual environments (as in sausages). RESULTS: The network structure of CEO-EC oleogel was more compact with increased EC viscosity, thereby improving the binding capacity and stability of the oil. A positive correlation was found between EC viscosity and particle size of the CEO-EC emulsion. The 45 cP CEO-EC emulsion exhibited greatest antimicrobial activitiy in models with Escherichia coli (E. coli) O157:H7 (ATCC 700927) and Staphylococcus aureus (S. aureus) (ATCC 29213), as well as in sausage, with respect to total counts of mesophilic bacteria, psychrotrophs, lactobacilli, and pseudomonads. CONCLUSION: The CEO-EC oleogel has antibacterial activity, determined by the EC viscosity, that provide potential antibacterial protection for meat products and might be especially suitable for some traditional Chinese ready-to-eat sausages without strictly sealed packaging.