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| Study on Preparation of Pickering Emulsion Active Film Stabilized by Nanocellulose and Its Use in Strawberry Preservation |
| Received:March 22, 2025 |
| DOI：10.11980/j.issn.0254-508X.2025.06.005 |
| Key Words:nanocellulose Pickering emulsion active film fresh preservation slow release |
| Fund Project:国家自然科学基金项目（22178209）；陕西省重点研发计划项目（2024NC-YBXM-259）；陕西省自然科学基础研究计划（2024JC-YBMS-140）。 |
| Author Name | Affiliation | Postcode | | ZHENG Xinyi* | College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi Province, 710021 | 710021 | | WANG Wenliang* | College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi Province, 710021 | 710021 | | XUE Yanyi | College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi Province, 710021 | 710021 | | ZHAO Qinyu | College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi Province, 710021 | 710021 | | DUAN Xiufeng | College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi Province, 710021 | 710021 | | ZHONG Ruofan | College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi Province, 710021 | 710021 | | XUE Bailiang* | College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi Province, 710021 | 710021 |
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| Abstract:In this study， oil-in-water Pickering emulsions loaded with lemon essential oil were prepared by using composite particles of soybean residue cellulose nanofibrils （CNF） and carboxymethyl chitosan （CMCS） as solid emulsifiers， and activated membranes with excellent slow-release properties and freshness preservation were prepared by flow-extension of different volume fractions of the Pickering emulsions into chitosan （CS） membrane matrices. The results showed that the particle size of the emulsions decreased and the stability gradually increased with the increase of CNF content in the emulsions， and the emulsions stabilized with CMCS/0.6%CNF （mass fraction） were stored for 14 days without phase separation. The addition of lemon essential oil Pickering improved the slow-release performance of the active film， and the DPPH radical scavenging rate of the active film increased to 58.4% with emulsion addition amount of 4%. The weight loss of coated strawberries with emulsion addition amount of 2% was 34.2% lower than that of uncoated samples after 8 days of storage at room temperature， and the rate of decrease of titratable acid content was slowed down， which prolonged the shelf life of strawberries. |
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