{Reference Type}: Journal Article
{Title}: Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets.
{Author}: Ying T;Jiang C;Munir S;Liu R;Yin T;You J;Rong J;Xiong S;Hu Y;
{Journal}: Food Chem
{Volume}: 451
{Issue}: 0
{Year}: 2024 Sep 1
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139465
{Abstract}: This work aimed to synthesize oregano essential oil/β-cyclodextrin microcapsules (OEO/β-CDs) and then prepare gelatin-based controlled-release antibacterial films with different OEO/β-CDs contents (0%-2%) for chilling preservation of grass carp fillets. The results of FTIR, XRD, DSC and accelerated release ratio showed that OEO was successfully encapsulated in OEO/β-CDs and its thermal stability was effectively improved. Moreover, at 2% of addition amount of OEO/β-CDs, the tensile strength of the films increased from 14.43 MPa to 18.72 MPa. In addition, the films showed significant antibacterial activity against Pseudomonas (61.52%), Aeromonas (62.87%), and Shewanella putrefaciens (66.67%). Preservation experiments showed that the films effectively prevented the increase of TVB-N, and TBA value of the refrigerated fillets and significantly suppressed the growth of spoilage organisms, thus extending the shelf life by 2-3 days. Therefore, the synthesized film has promising potential as an active packaging material for the preservation of grass carp.