Properties of Allicin-Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage.

Abstract

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin-zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry.