Cinnamon essential oil liposomes modified by sodium alginate‐chitosan: application in chilled pork preservation

In this study, cinnamon essential oil liposomes (CEO-Lip), chitosan (CH) modified CEO-Lip (CH-CEO-Lip) and sodium alginate (SA) and CH modified CEO-Lip (SA-CH-CEO-Lip) were prepared based on layer-by-layer electrostatic self-assembly deposition technique and their preservative effects on fresh pork were investigated. The average particle size of SA-CH-CEO-Lip was 178.73 nm with polymer dispersity index (PDI) of 0.380, zeta potential of -23.83 mV. Results showed that the formation of SA-CH-CEO-Lip was efficient (encapsulation efficiency 89.5%). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) confirmed that SA-CH-CEO-Lip was prepared successfully. The in vitro cumulative release study during 72 h revealed that SA-CH-CEO-Lip (71.42%) showed better sustained release capability than CEO-Lip (81.24%). The pork assessment test showed that SA-CH-CEO-Lip could effectively inhibit the increase in pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactants (TBARS) of pork compared with CEO-Lip group (P < 0.05). The total number of colonies (TBC) showed that the storage life of SA-CH-CEO-Lip group could be extended to 12 days, which was significantly different from that of control group (6 days) (P < 0.05). In addition, SA-CH-CEO-Lip also effectively maintained the good sensory quality of pork. In conclusion, SA-CH-CEO-Lip showed good antiseptic effects on chilled pork preservation.