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  • Title: Study on cinnamon essential oil release performance based on pH-triggered dynamic mechanism of active packaging for meat preservation.
    Author: Zhang J, Zhang J, Huang X, Shi J, Muhammad A, Zhai X, Xiao J, Li Z, Povey M, Zou X.
    Journal: Food Chem; 2023 Jan 30; 400():134030. PubMed ID: 36055144.
    Abstract:
    The regular release kinetics of active ingredients is inconsistent with the demand of meat preservation. Herein, the pH-triggered dynamic mechanism of packaging film was developed based on L100 polymer incorporated with Cinnamon essential oil (CEO) by coaxial electrospinning. The acquired results revealed that UV-vis and fluorescence spectra confirmed the pH release behavior. The fabricated film was quickly dissolved and transformed from solid to liquid phase, resulting in a faster release rate of CEO from 68.9 % to 98.2 % with the pH increasing. The morphological structure verified the core-shell structure formation with a specific surface area value of 7.22 m2/g. The live/dead results of bacteria indicated good antibacterial efficacy against E. coli and S. aureus. The pH-sensitive film successfully extends the shelf-life of griskin by 3 days. In conclusion, this work will aid in optimizing durability of active ingredients in packaging.
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