Development and characterization of starch films functionalized byanthocyanins and Chenpi essential oil Pickering emulsion for beef preservation

Source: PubMed Central Open Access, NCBI / U.S. National Library of Medicine

In this work, we prepared an antibacterial film using potato starch (PS) incorporated withanthocyanin (OA) and Chenpi essential oil Pickering emulsion (PE) stabilized by PS and nano titanium oxide (NT) and applied them for preservation of beef. The PE-PS-NT100 emulsion showed excellent stability with a 209.6 nm particle size and a 43.84 mV zeta potential and was used for film development. The introduction of OA and PE in active films significantly reduced light transmittance, 35.52% and 15.39% increase in elongation at break and tensile strength, respectively; 54.74% and 22.43% reduction in water permeability and absorption capacity, respectively; improved thermal stability and hydrophobicity. The composite film with 0.9 mL of CEO (PS@OA@PE0.9) showed significant antimicrobial activity againstand, could prolong the shelf life of beef by up to 12 days, and hence was promising for food preservation. ab0005 Highlights • PE has been successfully prepared using PS and NT as emulsifiers. li0005 • PE and OA were incorporated into PS based film to prepare novel active films. li0010 • NT and PE improved the structural and functional properties of the composite films. li0015 • These films well delayed beef degradation and enhanced preservation. li0020 simple l0005 author-highlights ab0010