数字农科院2.0

Kenaf cellulose nanofiber-based aerogel loading and sustained-release cinnamon essential oil for chilled pork preservation

文献类型： 外文期刊

作者： Xiang, Yuqing;Hu, Yuxiao;Yu, Wang;Huang, Rong;Guo, Xuhong;Tang, Zhonghai;Xing, Chen;Tan, Zhijian

作者机构：

关键词： Kenaf cellulose nanofiber;Aerogel;Cinnamon essential oil;Sustained-release;Chilled pork preservation

期刊名称： LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN： 0023-6438

年卷期： 2025 年 239 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Pork releases a large amount of exudate during storage, leading to microbial contamination, thereby shortening its shelf life. In this work, we designed an aerogel constructed of kenaf cellulose nanofiber (KCNF) and polyvinyl alcohol (PVA) as a support for cinnamon essential oil (CEO). This aerogel features low density (27.5 mg/cm3), high porosity (96.6 %), and strong water absorption (3067.82 wt%), while simultaneously possessing the functions of adsorbing pork exudate and sustaining the release of (CEO). The CEO-loaded aerogel, serving as a meat preservation pad, can simultaneously achieve water absorption, antibacterial, and antioxidant functions during the storage of chilled pork. Aerogel preservation experiments on chilled pork showed that it can prolong the preservation period of chilled pork by 6 days. Release kinetics studies revealed that the CEO within the aerogel was released continuously and evenly into the fatty food simulant, with this process primarily governed by Fickian diffusion. The designed aerogel shows great potential in meat preservation, providing a innovative idea for natural fibers used in sustainable packaging.

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