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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.
CONCLUSIONS: 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. © 2019 Society of Chemical Industry.
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.
CONCLUSIONS: 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. © 2019 Society of Chemical Industry.
摘要：
背景：可食用包装和涂有诸如精油之类的天然抗微生物剂的涂层是一种用于控制肉制品中病原体生长的新兴技术。本研究旨在探索三种粘度的乙基纤维素（EC）用于肉桂精油（CEO）的结构化，并研究了所得油凝胶及其乳液的物理化学性质，以及模型和实际环境中相应的抗菌活性（如香肠）。
结果：CEO-EC油凝胶的网络结构随着EC粘度的增加而更紧凑，从而提高了油的结合能力和稳定性。发现EC粘度与CEO-EC乳液的粒径之间存在正相关。45cPCEO-EC乳液在大肠杆菌模型中表现出最大的抗菌活性（E.大肠杆菌)O157:H7(ATCC700927)和金黄色葡萄球菌(S.金黄色葡萄球菌)(ATCC29213)，以及香肠，关于嗜温细菌的总数，嗜冷菌,乳酸杆菌,和假单胞菌。
结论：CEO-EC油凝胶具有抗菌活性，由EC粘度确定，为肉类产品提供潜在的抗菌保护，可能特别适合一些没有严格密封包装的传统中国即食香肠。©2019化学工业学会。
结果：CEO-EC油凝胶的网络结构随着EC粘度的增加而更紧凑，从而提高了油的结合能力和稳定性。发现EC粘度与CEO-EC乳液的粒径之间存在正相关。45cPCEO-EC乳液在大肠杆菌模型中表现出最大的抗菌活性（E.大肠杆菌)O157:H7(ATCC700927)和金黄色葡萄球菌(S.金黄色葡萄球菌)(ATCC29213)，以及香肠，关于嗜温细菌的总数，嗜冷菌,乳酸杆菌,和假单胞菌。
结论：CEO-EC油凝胶具有抗菌活性，由EC粘度确定，为肉类产品提供潜在的抗菌保护，可能特别适合一些没有严格密封包装的传统中国即食香肠。©2019化学工业学会。
