Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 190, Issue -, Pages 433-440Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.08.210
Keywords
ZnO nanoparticles; Pickering emulsion; Oregano essential oil; Cellulose nanofibrils film; Antimicrobial; Antioxidant
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The study utilized a Pickering emulsion prepared with ZnO nanoparticles and oregano essential oil to functionalize cellulose nanofibrils film, achieving excellent antimicrobial and antioxidant activity. This active packaging film can effectively inhibit the growth of microorganisms and prolong the shelf lives of foods.
The growth and reproduction of microorganisms can cause food spoilage in the process of food transportation and storage. Active packaging is a good way to inhibit food spoilage and prolong the shelf lives of foods. In this study, O/W Pickering emulsion with ZnO nanoparticles as solid particles and oregano essential oil as the oil phase was prepared and used to functionalize cellulose nanofibrils (CNFs) film, and excellent antimicrobial and antioxidant activity was obtained. When the concentration of ZnO nanoparticles was 1.5 wt% and the mass fraction of the oil phase was 20%, the Pickering emulsion with a particle size of 26.85 mu m exhibited strong standing stability. The Pickering emulsion was blended with the film-forming matrix CNFs to prepare active packaging films by casting. The Pickering emulsion evenly dispersed in the film to form microcapsules which encapsulated oregano essential oil entirely. The antimicrobial activity against Listeria monocytogenes was 89.61%, the DPPH radical scavenging rate was 58.52%, while the barrier properties of the developed films against oxygen, water vapor and visible light were improved. The active CNFs film prepared by Pickering emulsion could inhibit the growth of microorganism and prolong the shelf lives of foods.
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