TOCNC-g-PEI nanoparticle encapsulated oregano essential oil for enhancing the antimicrobial activity of cellulose nanofibril packaging films

Carbohydrate Polymers 2021

TOCNC-g-PEI nanoparticle encapsulated oregano essential oil for enhancing the antimicrobial activity of cellulose nanofibril packaging films

Min Wu, Jian Yang, Shunli Chen, Peng Lu*, Ruifang Wang.

摘要：A nanocellulose-based film with excellent antimicrobial and antioxidant activity was developed by adding Pickering emulsion which was stabilized by functionalized particles. First, TOCNC-g-PEI nanoparticles were prepared by grafting polyethyleneimine (PEI) onto TEMPO-oxidized cellulose nanocrystals (TOCNCs) and used to stabilize oregano essential oil (OEO) Pickering emulsions. The contact angle of TOCNC-g-PEI nanoparticles was 79.7°, and the minimum inhibitory concentration against L.monocytogenes and E.coli was 0.50 mg/mL. Second, the emulsion droplets were stably dispersed in cellulose nanofibril (CNF) suspensions owing to the depletion stability of CNFs. Finally, the films were dried and emulsion droplets formed oil core/CNF shell microcapsules in active CNF films and completely encapsulated OEO in active CNF films. The inhibition rates of the film against L.monocytogenes and E.coli were 97.28% and 97.23%, respectively. The influence of Pickering emulsion on the active CNF films was discussed. The developed active CNF films have promising application in food preservation and active packaging.

DOI：https://doi.org/10.1016/j.carbpol.2021.118654