Preparation and Characterization of Eugenol Incorporated Pullulan-Gelatin Based Edible Film of Pickering Emulsion and Its Application in Chilled Beef Preservation

Abstract

The purpose of this study was to develop a composite film composed of eugenol Pickering emulsion and pullulan–gelatin, and to evaluate its preservation effect on chilled beef. The prepared composite film was comprehensively evaluated in terms of the stability of emulsion, the physical properties of the film, and an analysis of freshness preservation for chilled beef. The emulsion size (296.0 ± 10.2 nm), polydispersity index (0.457 ± 0.039), and potential (20.1 ± 0.9 mV) proved the success of emulsion. At the same time, the films displayed good mechanical and barrier properties. The index of beef preservation also indicated that eugenol was a better active ingredient than clove essence oil, which led to the rise of potential of hydrogen, chroma and water content, and effectively inhibited microbial propagation, protein degradation and lipid oxidation. These results suggest that the prepared composites can be used as promising materials for chilled beef preservation.

Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather

“…This might be attributed to the uniform distribution of emulsified hydrophobic compounds within the film matrix, which could increase the tortuosity factor for moisture transmission, thus leading to limited water permeation (Dammak et al, 2021). Similarly, emulsified oil droplets decreased the WVP and WS of Persian gum films (Ding et al, 2023). Moisture permeation into the packaging materials occurs through three consecutive steps: adsorption of moisture on the surface of the film, absorbing and/or diffusing through the film network, and leaving from the other side (Behjati & Yazdanpanah, 2021;Hashemi Gahruie et al, 2019).…”