Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/gliadin nanoparticles in meat preservation

In order to control the contamination of Salmonella typhimurium on the surface of meat products, tea tree essential oil (TTO) was encapsulated into gliadin (Gli) nanoparticles, and apply them to the field of antibacterial food packaging through glycyrrhiza polysaccharide (GP) nanofibers, to inhibit the growth of Salmonella typhimurium on the surface of meat products. The gum arabic (Ga) was used to stabilize Gli nanoparticles. When the ratio of Ga to Gli was 1:5, the particle size of Gli nanoparticles was reduced from 375.62 nm to 236.06 nm, and the encapsulation efficiency was increased by 23.38%. Fourier infrared spectroscopy (FTIR) results indicated the successful embedding of TTO. Scanning electron microscopy (SEM) results showed that the prepared nanoparticles had a regular spherical structure. The addition of nanoparticles improved the tensile strength and elongation at break of the GP nanofibers. Gli/Ga-TTO@GP nanofibers inhibited the growth of Salmonella typhimurium on pork and chicken surfaces by 98.52% and 97.86% during the five-days storage. Meanwhile, antibacterial nanofibers delayed the oxidation of lipids on the surface of meat products. During the five-days storage period, the texture and chroma of meat products wrapped with Gli/Ga-TTO@GP nanofibers did not show markedly change.

Automated summary

Encapsulating tea tree essential oil in nanoparticles and applying them to food packaging helps inhibit the growth of Salmonella typhimurium on meat surfaces, while also delaying oxidation. The use of nanofiber packaging effectively suppresses bacterial growth during storage without affecting the texture and color of the meat products.