Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 247 - 254

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042868

Chitosan film loaded with cellulose nanocrystalline stabilized cinnamon and clove complex essential oil Pickering emulsion extends shelf life of beef sausage

  • LIU Xu ,
  • JIN Yuting ,
  • ZENG Chenyang ,
  • ZHANG Chengyi ,
  • ZHANG Youwen ,
  • DIAO Ying ,
  • XIN Keqi
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  • 1(College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611100, China)
    2(Key Laboratory of Sichuan Provincial Universities for the Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu 611100, China)
    3(College of Food Science and Engineering, Hainan University, Haikou 570228, China)

Received date: 2025-03-28

  Revised date: 2025-05-29

  Online published: 2025-10-27

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Abstract

In this study, cinnamon essential oil (CEO) was combined with clove essential oil (CO) to serve as CEO:Pickering essential oil (nanoemulsion, CEON) was prepared using cellulose nanocrystals (CNC) -stabilized complex essential oil CEOs with a volume ratio of CO=3∶1 as the optimal ratio.The CNCs-CEOCO Pickering emulsion composite film was prepared and formed using chitosan (CS) as the film-forming substrate.The mechanical properties, barrier properties and microstructure of CEON bio-based packaging films with particle size of CEON and different mass fractions of compound essential oil CEOs (0%, 0.5%, 1.0%, 1.5%, and 2%) were studied.In addition, the preservation effect of the composite film during the 12-day storage of beef intestines was also studied.The results show that CEON has good compatibility with CS.Moreover, with the increase of CEOs concentration, the droplet size increases, the composite film gradually thickens, the elongation at break decreases, and the tensile strength decreases.In addition, as the hydrophobicity of essential oils affects the diffusion path of water molecules in the emulsion, the composite film with a denser microstructure has a lower water vapor permeability coefficient, thereby preventing water penetration.Moreover, through the preservation of beef sausages, it was found that as the concentration of CEOs in the membrane increased, the antioxidant and antibacterial activities of the membrane also increased, which could effectively extend the preservation time of beef sausages.The composite film with a 2%CEOs concentration added has a significant antioxidant and antibacterial effect on sausages during storage.Therefore, the composite film with an CEOs concentration of 2% has the best effect.

Key words： cellulose nanocrystals; chitosan membrane; Pickering emulsion; cinnamon essential oil; clove essential oil; extended shelf life

Cite this article

LIU Xu , JIN Yuting , ZENG Chenyang , ZHANG Chengyi , ZHANG Youwen , DIAO Ying , XIN Keqi . Chitosan film loaded with cellulose nanocrystalline stabilized cinnamon and clove complex essential oil Pickering emulsion extends shelf life of beef sausage[J]. Food and Fermentation Industries, 2025 , 51(20) : 247 -254 . DOI: 10.13995/j.cnki.11-1802/ts.042868

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