Preparation Of Cinnamon Essential Oil Chitosan Nanoparticles And Study On Quality Of Chilled Pork

As the deterioration is easy to happen, the quality of chilled pork in our country is still low, to improvechilled pork quality and extend the shelf life is very critical. Use of antmicrobial substances can control themicrobial population to pravide hiqher safety and quality chilled pork．In this paper, cinnamon essential oil chitosan nanoparticles were prepared by ionic cross-linkingmethod. The encapsulating efficiency of cinnamon essential oil was measured by centrifugal-UVspectrophotometer. Taken encapsulation efficiency as index, the preparation process of cinnamon essentialoil chitosan nanoparticles were optimized by orthogonal design, then study on quality of chilled pork. Themajor contents and results as follows:1. The cinnamon essential oil chitosan nanoparticles were prepared by ionic cross-linking method.Taken encapsulation efficiency as main index, the influencing factors on particle size of CNPs arediscussed, including the concentration of chitosan solution, the concentration of TPP, pH and theconcentration of cinnamon essential oil. The optimal preparation crafts as follows: the concentration ofchitosan was5.0mg/m1, the concentration of TPP was1.5mg/ml, the pH was4.0and the amount ofcinnamon essential oil was0.5mg/ml. The highest encapsulation efficiency of CEO reached37.5%, thenthe photographs of SEM and TEM show that CEO-CS-NPs are spherical shape and uniform size．2. The results of simulate drug release showed that cinnamon essential oil from CEO-CS-NPsrelease was reach18.76%in1hour at the burst release phase, which up to78.98%at36hours longer in theslower release phase, then the encapsulation rate of CEO-loaded nanoparticles became stable. While purecinnamon essential oil release was reach86.05%in3.6hours, the experiments of release in vitro showedthat CEO-CS-NPs has good release effect.3. Results indicate that the antibacterial activity increases as the concentration of cinnamon essentialoil chitosan nanoparticles increased. The minimum inhibitory concentrations of CEO-CS-NPs is10.0mg/Lagainst E.coli. For S.aureus, the minimum inhibitory concentrations is20mg/L, which shows thatCEO-CS-NPs are good antibacterial materials.4. The effective of the CEO and CEO-CS-NPs have been tested on chilled pork, the result showed thatthey can inhibit the growth of the microorganism of the chilled pork surface effectively, improve thequality and extend the shelf life. After7days storage at4℃, the physical and chemical indicator andmicrobial indicator are accord with the requirements of the quality of fresh meat. Based on the above considerations, CEO-CS-NPs are good antibacterial materials and have apotentially practical application value．...