Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage

Abstract

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin–zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry.

Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol

“…Gelatin is a natural product formed by partial hydrolysis of collagen in connective tissues such as animal skin, bone, and muscle membranes, which has low cost, good oxygen resistance, and film-forming properties, making it widely used in food preservation [12]. Current studies have used skin-derived gelatin to prepare gelatin films/coating, e.g., Hu et al [12] prepared a corn protein-gelatin composite film containing allicin and completely wrapped chilled beef in the film, which effectively delayed the quality deterioration of beef during cold storage. Du et al [13] prepared gelatin films doped with titanium dioxide (TiO 2 ) nanoparticles, thymol, and β-cyclodextrin, which resulted in good water solubility, tensile strength, and biocompatibility and significantly extended the shelf life of strawberries and tomatoes.…”