Preparation Of Eugenol Nanoparticles By Self-assembly Method And Its Application In Fresh Meat Preservation

The use of nano-technology slow-release food ingredients or food additives preparation of sustained-release nano-particles in the field of food widely used to extend the food processing,transportation,storage process of effective length,to maintain the unique flavor of food and extend the shelf life of food and other advantages.Eugenol as a natural source of plant preservative antibacterial agent,its antibacterial spectrum is broad,both antioxidant,but volatile,poor stability,with unique aroma and aroma,in the practical application of food is limited.To expand the scope of application of eugenol,to improve its bioavailability,and to develop natural sources of food preservatives in the cold meat products,the potential preservation of the potential application.Based on this,the Gel-CS NPs was prepared by compound coacervation method,and Euo-Gel-CS NPs were prepared by self-assembly method.The optimum technological conditions for the preparation of nanoparticles were investigated by orthogonal test.The effects of eugenol nanoparticles on the quality of chilled pork were studied.The main contents and results are as follows:(1)The Euo-Gel-CS NPs were prepared by self-assembly method,and the particle size and EE were used as indexes.The effects of CS concentration,Gel concentration,Euo concentration,rotational speed and crosslinking time were analyzed by single factor and orthogonal test on the Preparation Conditions.The optimum conditions of preparation of EuoGel-CS NPs were as follows:CS concentration 2 mg/mL,Gel concentration 2 mg/mL,Euo concentration 5 mg/mL,adjusting colloidal solution pH 6.0,speed 800 r/min,crosslinking time 30 min,After the end of heating in 60 ? water bath for 20 min.The obtained eugenol nanoparticles had a diameter of 229.09 nm and EE of 50.69 %.(2)The Euo-Gel-CS NPs prepared under the optimal conditions were characterized by characterization.TEM observation of eugenol nanoparticles were more regular round,the distribution is more uniform,the size of 220 nm.FTIR and DSC analysis showed that eugenol was encapsulated in the complex system of chitosan and gelatin,and interacted with gelatin with hydrogen bonds and hydrophobic interaction.In addition,eugenol nanoparticles with sustained-release properties,1 h eugenol release of 10.66 %,there is a slow release stage,after 10 h,24 h release of 65.09 %,stabilized,36 h release of 75.47 %.It is proved that the preparation of eugenol nanoparticles is a new type of sustained-release system with practical value.(3)The results showed that Euo-Gel-CS NPs could effectively inhibit the growth of meat bacteria.Storage period can be extended to 15 d,and CK group was significantly different(P <0.05).Eugenol nanoparticles can delay the increase of TBARS and TVB-N(P <0.05)during cold storage,showing better antioxidant properties,It has a protective effect on the color of meat.The total number of colonies and physical and chemical indicators showed that compared with the control group 8 days of shelf life,extended 7 days shelf life.It was proved that Euo-Gel-CS NPs could improve the preservation of cold meat.