Fecha de publicación: 29/11/2024 Fuente: PubMed "essential oil" Food Chem. 2024 Nov 26;466:142246. doi: 10.1016/j.foodchem.2024.142246. Online ahead of print.ABSTRACTThe unstable structure of Pickering emulsion caused the fast release of active substance from active packaging and failure food preservation. Herein, a novel in-situ condensation strategy was proposed to construct sustained released chitosan (CS)-based active packaging film, in which the soybean separation protein (SPI)-carboxymethyl cellulose (CMC) emulsion (SCCE) containing tea tree essential oil (TTO) was physically incorporated into CS matrix. Originating from the strong electrostatic interaction of negatively charged SPI-CMC emulsion and positively charged CS matrix, a robust shell was in-situ formed on the outermost layer and served as armor to boost the structural stability of emulsion. The optimized SCCE3 has a homogeneous texture even after long-term storage (14 day) and under extreme conditions (high and low temperature, strong acid and alkali environment). The lifespan of packaged pork can be effectively extended at least 6 days. Our findings provided a new perspective for structurally robust and sustained-release food packaging films.PMID:39612857 | DOI:10.1016/j.foodchem.2024.142246