Abstract
ABSTRACTA functional edible film containing Pickering emulsion (PE) loaded with oregano essential oil (OEO) was developed. The sustained release of OEO in muffins significantly delayed muffin decay at 25°C (p < 0.05). According to the influence of oxygen permeability, antibacterial activity and mechanical properties of the active film, the optimum preparation conditions of PE were determined by orthogonal experiment. Peroxide values (POVs), total viable count (TVC) and yeast and mould count (YMC) were significantly lower compared with the blank group. On Day 6, the POV in the experimental group was 63% that of the blank group. TVC and YMC were 3.20 and 1.86 lg CFU/g on Day 9, respectively (TVC ≤ 1500 CFU/g; YMC ≤ 100 CFU/g), extending muffins shelf life to 6–7 days in practical preservation at 25°C. Thus, the edible PE loaded with OEO film provided sustained release, effectively slowing muffin quality deterioration and extending shelf life, making it a promising choice for future high‐fat food packaging.
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