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<p>Chitosan (CS), well-known for its outstanding film-forming properties and low cost, has emerged as a widely used material for active packaging. However, CS cannot provide long-lasting antibacterial and antioxidant properties. To address this, lemon essential oil was added as an active ingredient, and nano-treatment was implemented to enhance the stability and solubility of the essential oil. The characterization results demonstrate that the particle size of the lemon essential oil nanoemulsion (NE) is 158.77&#xa0;nm, with a polydispersity index (PDI) &lt; 0.3 and a zeta potential of -15.13 mV, indicating excellent emulsion stability. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) suggest that NE and CS are connected through a physical combination. Scanning electron microscopy (SEM) reveals that the addition of NE increases the roughness of the chitosan membrane, but there are no obvious cracks or voids. The addition of nanoemulsion endows the active film with more excellent flexibility and enhances its barrier effect against light and gas. Simultaneously, the swelling characteristics of the active film are significantly reduced (from 76.66 to 93.97%). Encapsulating essential oil in an NE slows its release and ensures the long-term effectiveness of the active film. Application experiments have conclusively demonstrated that incorporating a high concentration of NE into active packaging yields remarkable results. It effectively mitigates the adverse impacts of microorganisms, endogenous enzymes, and lipid oxidation on pork quality. This not only appearance deterioration but also significantly reduces juice loss. In the realm of sensory attributes, pork packaged with this active packaging solution has exhibited a marked increase in sensory scores. Taking all aspects into account, this active packaging approach can extend the shelf life of pork by as much as 5 days. Undoubtedly, this discovery offers an innovative and promising approach for the preservation of chilled fresh meat products.</p>

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Chitosan-based active films loaded with lemon essential oil nanoemulsions for improving the shelf life and quality of chilled fresh pork

  • 期刊论文

  • 发表日期：

    2025年7月30日

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  • Yufan Wang,
  • Ying Shu,
  • Wenbo Wu,
  • Hanyu Zhu,
  • Yufan Zhang,
  • Shuang Li,
  • Jianfeng Sun,
  • Wenxiu Wang,
  • Yunping Zhu,
  • Qianyun Ma

摘要

Chitosan (CS), well-known for its outstanding film-forming properties and low cost, has emerged as a widely used material for active packaging. However, CS cannot provide long-lasting antibacterial and antioxidant properties. To address this, lemon essential oil was added as an active ingredient, and nano-treatment was implemented to enhance the stability and solubility of the essential oil. The characterization results demonstrate that the particle size of the lemon essential oil nanoemulsion (NE) is 158.77 nm, with a polydispersity index (PDI) < 0.3 and a zeta potential of -15.13 mV, indicating excellent emulsion stability. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) suggest that NE and CS are connected through a physical combination. Scanning electron microscopy (SEM) reveals that the addition of NE increases the roughness of the chitosan membrane, but there are no obvious cracks or voids. The addition of nanoemulsion endows the active film with more excellent flexibility and enhances its barrier effect against light and gas. Simultaneously, the swelling characteristics of the active film are significantly reduced (from 76.66 to 93.97%). Encapsulating essential oil in an NE slows its release and ensures the long-term effectiveness of the active film. Application experiments have conclusively demonstrated that incorporating a high concentration of NE into active packaging yields remarkable results. It effectively mitigates the adverse impacts of microorganisms, endogenous enzymes, and lipid oxidation on pork quality. This not only appearance deterioration but also significantly reduces juice loss. In the realm of sensory attributes, pork packaged with this active packaging solution has exhibited a marked increase in sensory scores. Taking all aspects into account, this active packaging approach can extend the shelf life of pork by as much as 5 days. Undoubtedly, this discovery offers an innovative and promising approach for the preservation of chilled fresh meat products.