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    Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation

    Year: 2021

    Journal: LWT-Food Sci. Technol., Volume 150, OCT

    Authors: Sun, Rui; Song, Guangshuang; Zhang, Hong; Zhang, Huajiang; Chi, Yujie; Ma, Yanqiu; Li, Hanyu; Bai, Songyuan; Zhang, Xinxin

    Organizations: Guangdong Enterprise Science and Technology Mission Project [GDKTP2020028900]; Heilongjiang Natural Science Foundation of China [C2018026]; Heilongjiang Postdoctoral Research Start-upFellowship Project [IBHQ16019]; National Natural Science Founda-tion of China [31101386]; Open Topic of Liaoning Engineering and Technology Research Center for Meat Processing and Quality and Safety Control [2018001]

    Keywords: Chitosan; Beeswax; Basil essential oil; Emulsion based coating; Antibacterial

    Effects on the physical properties of a chitosan (C) based emulsion by incorporating beeswax (BW) and basil essential oil (BEO) were investigated in this study. In addition, the structural and antibacterial properties of coatings produced from these emulsions and their egg preservation abilities were studied. Dynamic light scattering experiments demonstrated that addition of 0.5% or 1% BEO decreased the droplet size of the emulsion and improved the stability of the coating. It was also observed that the coating surface produced by this emulsion was smoother using scanning electron microscopy. The FT-IR spectroscopy suggested that there was electrostatic interaction between BW and C and the interaction between BEO and both BW and C might be non-covalent. The addition of BW and BEO decreased the water vapor permeability and increased the contact angle of the C-BWBEO composite coating. In summary, there was good compatibility between the various components of the C-BWBEO coating emulsion. The addition of BW and 0.5% or 1% BEO enhanced the stability and water-blocking properties of the coating. Additionally, the composite coating showed antibacterial effects against the main bacteria on the eggshell surface and extended the shelf life of eggs.
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