Mesoporous silica nanoparticles loaded with capsaicin and their oxidation resistance in meat preservation

In this work, capsaicin (CAP) was loaded into mesoporous silica nanoparticles (MSNs) with grain diameters of 50 nm, 100 nm and 400 nm by free diffusion to obtain the support materials Cap@MSN-50, Cap@MSN-100 and Cap@MSN-400, respectively. The loading capacity was separately calculated as 854.77, 713.86 and 649.09 (mg/g Cap/MSN) by ultraviolet spectrophotometry. An IFFM-E flow injection chemiluminescent analyzer was used for the slow-release experiment, which demonstrated that the MSN release of CAP proceeded with a slow-release effect and MSNs with a smaller grain diameter had a higher rate of slow release and stronger oxidation resistance. The prepared materials were used to maintain the freshness of ground beef by modified atmosphere packaging. After more than 5 days of storage, Cap@MSN-50 retained better oxidation resistance than CAP. The results show that loading CAP into mesoporous nanomaterials has the potential application value for long-term preservation and oxidation prevention of some foods.

Automated summary

In this study, capsaicin was loaded into mesoporous silica nanoparticles with different grain diameters to achieve slow-release effect, and used in modified atmosphere packaging for maintaining freshness, demonstrating good oxidation resistance and the potential for long-term preservation and oxidation prevention.