Abstract
As an emerging packaging material, hydrogels have been attracting attention to inhibit foodborne pathogens by encapsulating antimicrobial substances. Herein, an antibacterial packaging material was prepared via incorporation of methyl-β-cyclodextrin/Satureja montana L. essential oil inclusion complexes (MCD/SEO-ICs) into soy soluble polysaccharide (MCD/SEO-SSPS) hydrogel. During, the addition of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride (EDC) and N-hydroxysuccinimide (NHS) facilitated the formation of amido linkage between -NH2 and –COOH. Compared with SSPS hydrogel, the MCD/SEO-SSPS hydrogel exhibited a more compact structure. What's more, physical characterization indicated that combining MCD/SEO-ICs with SSPS could improve the hardness, adhesiveness and springiness of hydrogel. More importantly, a good antibacterial activity of SPSS hydrogel was obtained with the addition of MCD/SEO-ICs. On this basis, the application test demonstrated that the prepared MCD/SEO-SSPS hydrogel could reduce the visible count of Staphylococcus aureus (S. aureus) in meat samples by 3.5 Log CFU/g during 7-days storage, which retained the freshness of chilled pork and extended the shelf life. The above results indicated that MCD/SEO-SSPS hydrogel can be used as a safe and effective active packaging material for chilled meat preservation.
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