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| Construction of Gelatin/Peach Gum Edible Film Loaded with Thirteen-Spices Essential Oil and Its Application in Pork Preservation |
| MA Xinxin, GENG Yuanshen, WANG Suhong, ZHANG Haoying, FANG Huiling, ZHU Yiming, ZHAO Lingshen, WANG Chunyan |
| School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China |
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Abstract Edible antibacterial composite films loaded with thirteen-spices essential oil (TSEO) were prepared using gelatin (G) and peach gum (P) as film-forming material at three mixing ratios (composite films with mass ratios of G to P of 3:1, 1:1, and 1:3 were named GP3:1, GP1:1, and GP1:3, respectively). The application effectiveness of the composite films was evaluated by determining their physical properties, antibacterial activity and effects on the preservation of chilled pork. The results showed that the GP1:3 composite film with 1 g/100 mL TSEO added had the best performance. Its thickness was (0.09 ± 0.01) mm, which is within the thickness range commonly used for food packaging films. The film had the following color parameters: brightness value (L*) 86.58 ± 0.07, redness value (a*) ?0.05 ± 0.14, yellowness value (b*) 24.22 ± 0.70, total color difference 21.85 ± 0.72, and whiteness index (WI) 74.53 ± 0.66; the color could be regulated by adjusting the G/P ratio and the amount of added TSEO. In terms of optical performance, the composite film had both ultraviolet resistance and light transmittance within the wavelength range of 200–800 nm. The swelling degree was as high as (58.95 ± 0.47)%. Due to its high water absorption and swelling capacity, the film effectively retained the moisture exuded during food storage. The GP1:3 + TSEO film contained only (0.073 ± 0.007)% volatile components, effectively limiting their escape. The retention rate of TSEO during the film-making process was (6.13 ± 0.23)%, indicating that the composite film could immobilize TSEO. In contact with fatty food simulants, the release rate of TSEO incorporated in the GP1:3 composite film was the highest, reaching (9.42 ± 0.76)%, which was conducive to creating an antibacterial environment. The diameters of the inhibitory zones against Staphylococcus aureus and Escherichia coli reached (8.11 ± 0.50) and (8.13 ± 0.50) mm, respectively. The total viable count (TVC) and pH of chilled pork packaged with the composite films and stored at 4 ℃ increased significantly during storage (P < 0.05). On the 8th day, the TVC values of the control and wood fiber paper treatment groups reached (6.200 ± 0.226) and (6.170 ± 0.069) (lg(CFU/g)) respectively, and the pH values reached 6.71 ± 0.18 and 6.73 ± 0.07 respectively, indicating the pork samples to be spoiled. However, the TVC and the pH value of the GP1:3 composite film treatment group did not reach the spoilage threshold until the 10th day. This composite film extended the shelf life of pork by 2?3 days, and effectively delayed meat spoilage. Moreover, the a* of chilled pork treated with this film was higher than those of the control and wood fiber paper treatment groups, and the increase in b* was small, suggesting that the composite film effectively suppressed the decrease in redness and yellowing phenomena.
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2026, Vol. 40 
