Academic Journal
Structurally robust and pH-responsive Pickering emulsions enabled by interfacial biopolymer networks for active and intelligent packaging.
| Τίτλος: | Structurally robust and pH-responsive Pickering emulsions enabled by interfacial biopolymer networks for active and intelligent packaging. |
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| Συγγραφείς: | Li L; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China., Zhou Z; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China., Du J; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China; Department of Materials Science and Engineering, Pohang University of Science and Technology, 77 Cheongam-Ro, Nam-Gu, Pohang 37673, Republic of Korea. Electronic address: dujian01@dlpu.edu.cn., Tao Y; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China., Li C; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China; Department of Materials Science and Engineering, Pohang University of Science and Technology, 77 Cheongam-Ro, Nam-Gu, Pohang 37673, Republic of Korea., Hu J; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China., Fu C; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China., Lu J; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China., Cao J; State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 1l6034, China., Wang H; Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China. Electronic address: wanghs@dlpu.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Oct 30; Vol. 527, pp. 150877. Date of Electronic Publication: 2026 Aug 22. |
| Τύπος έκδοσης: | Journal Article; Evaluation Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Food Packaging*/instrumentation , Food Packaging*/methods, Emulsions/chemistry ; Biopolymers/chemistry ; Chitosan/chemistry ; Soybean Proteins/chemistry ; Tea Tree Oil/chemistry ; Tannins/chemistry ; Food Preservation/instrumentation ; Hydrogen-Ion Concentration ; Animals ; Swine |
| Περίληψη: | pH-responsive Pickering emulsions were promising for controlled release, yet smart responsiveness and interfacial stability remain fundamentally at odds. Herein, a pH-responsive and structurally robust composite Pickering emulsion, denoted as STTCx (SPI-TTO-TA-CSx), was fabricated using soy protein isolate (SPI), tea tree oil (TTO), tannic acid (TA), and chitosan (CS). Oxidized tannic acid (OTA) reacted with SPI via Schiff-base chemistry to generate SPI-OTA complexes containing acid-labile imine bonds (C=N), as evidenced by macroscopic observations before and after oxidation and further supported by FTIR analysis, which served as interfacial particles to stabilize TTO droplets with an SPI-OTA shell. Subsequent electrostatic deposition of chitosan formed a dense outer layer, markedly enhancing interfacial robustness. The emulsions remained stable for at least 21 days at room temperature. Incorporation of STTCx into a chitosan matrix yielded an active film with high TTO encapsulation efficiency (83.4%), strong antioxidant capacity (96.27% DPPH scavenging and 81.63% ABTS scavenging), and acid-triggered release. It could effectively extend the shelf life of pork by more than 7 days during refrigerated storage at 4 °C. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Active food packaging; Biodegradability; Pickering emulsion; pH-triggered responsive release |
| Substance Nomenclature: | 0 (Emulsions) 0 (Biopolymers) 9012-76-4 (Chitosan) 0 (Soybean Proteins) 68647-73-4 (Tea Tree Oil) 0 (Tannins) |
| Entry Date(s): | Date Created: 20260829 Date Completed: 20261016 Latest Revision: 20261016 |
| Update Code: | 20261016 |
| DOI: | 10.1016/j.foodchem.2026.150877 |
| PMID: | 42667781 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.150877 |