Preparation and characterization of Salecan β-glucan-based edible film loaded with lemon essential oil nanoemulsion: Effects on the preservation of chilled pork

Fabrication and stability of Pickering nanoemulsion stabilized by self-aggregated chitosan nanoparticles

The fabrication of Pickering nanoemulsions, specifically food-grade ones, is challenging due to the limited availability of particles with appropriate amphiphilic wettability and sufficiently small particle size. Chitosan nanoparticles offer a promising solution due to their adjustable size and amphiphilic properties. The study investigated the effects of pH, oil phase volume fraction, chitosan concentration, and ultrasonic intensity on the formation of chitosan Pickering nanoemulsions. Nanoemulsions with droplet size of approximately 300 nm were achieved under optimal conditions of pH 6.5, oil phase volume fraction of 1 %, chitosan concentration of 1.0 wt%, and 455 W ultrasonic power for 360 min. Stability tests indicated that the nanoemulsions had good pH (2-6), ionic strength (100-500 mM), thermal (60-90 °C), freeze-thaw (3 times) and storage stabilities (0-60 days). The findings highlight the potential of chitosan nanoparticles as effective stabilizers for Pickering nanoemulsions, providing valuable insights for the development of food-grade Pickering nanoemulsions.

Preparation, characterization, and antibacterial properties of a soybean protein isolate/gelatin composite film containing rosemary-modified bentonite and application of fresh lemon slices

To address the rapid deterioration of fruit slices, soy protein isolate (SPI) and gelatin (GEL) composite films were optimized for food packaging using rosemary-modified bentonite (RB) as an active ingredient and glycerol as a plasticizer to enhance flexibility. Composite films with RB demonstrated superior ultraviolet-visible (UV-Vis) light barrier properties, increased opacity, and enhanced mechanical performance, achieving a tensile strength of 2.27 MPa. Barrier properties were significantly improved, with reduced water vapor transmission rate (1.85 × 10-3 g·m-2·s-1) and oxygen permeability (6.69 × 10-3 g·m-2·s-1), alongside elevated hydrophobicity, antibacterial activity, and antioxidant capacity (DPPH scavenging activity: 54.74 %; ABTS scavenging activity: 53.89 %). In preservation trials with fresh lemon slices, RB/SPI/GEL-2 films reduced weight loss to 37.89 %, maintained firmness at 0.99 N, stabilized pH at 3.14, and extended freshness lifetime by delaying mold formation. These results confirm that RB/SPI/GEL films effectively preserve freshness and minimize nutritional loss in lemon slices, demonstrating their feasibility for fruit preservation applications.