| Literature DB >> 31174745 |
Zhengguo Wu1, Wei Zhou1, Chunsheng Pang1, Weijie Deng2, Changliang Xu3, Xiaoying Wang4.
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.Entities:
Keywords: Antibacterial; Antioxidant; Laurel essential oil; Liposome; Silver nanoparticle
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Year: 2019 PMID： 31174745 DOI： 10.1016/j.foodchem.2019.05.114
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514