Cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology and preparation method and application thereof
Patent Information
- Application Number
- CN202611024507.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-07-10
- Publication Date
- 2026-09-25
AI Technical Summary
[0005]本发明的目的在于提供一种基于声共振技术的肉桂精油纳米乳液抗菌膜及其制备方法和应用，以克服传统可食性包装膜制备工艺步骤繁琐、混合时间长、气泡难以去除、活性成分分散不均等问题，实现抗菌膜的快速、高效构建
[0019]本发明提供的基于声共振技术的肉桂精油纳米乳液抗菌膜，通过声共振技术将肉桂精油纳米乳液快速、均匀地引入明胶基液中，有效简化了混合过程，缩短了混合时间。传统的引入方式通常采用磁力搅拌配合离心脱气过程，累计耗时超40 min；而本发明利用声共振技术，仅需5～8 min即可完成混合，且无需离心脱气，整个过程在常温密闭容器中进行，避免了活性成分的降解和挥发损失，同时显著减小了气泡对复合膜的结构致密性和力学性能的影响。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of active food packaging materials technology, and in particular to an antibacterial film of cinnamon essential oil nanoemulsion based on acoustic resonance technology, its preparation method and application. Background Technology
[0002] Microbial contamination is a major factor leading to food spoilage during processing, transportation, and storage, causing not only huge economic losses but also serious threats to consumer health. Edible packaging films, as a green and environmentally friendly food packaging material, have received widespread attention in recent years. Gelatin, due to its excellent film-forming properties, biocompatibility, and biodegradability, has become a commonly used matrix material for preparing edible films. However, single-gelatin films suffer from drawbacks such as low mechanical strength, insufficient barrier properties, and a lack of antibacterial activity, making it difficult to meet the comprehensive performance requirements of packaging materials for actual food preservation.
[0003] To improve the performance of gelatin films, researchers have attempted to add natural antibacterial substances such as plant essential oils. Cinnamon essential oil is considered an ideal active ingredient due to its broad-spectrum antibacterial activity; however, its high volatility, strong hydrophobicity, and instability to light and heat make it difficult to disperse evenly in gelatin films and it is easily lost during film formation, resulting in a significant reduction in antibacterial effects. Currently, introducing cinnamon essential oil into gelatin films in the form of nanoemulsions is an effective strategy to improve its dispersibility and stability. However, traditional introduction methods typically involve magnetic stirring combined with centrifugal degassing, requiring the addition of emulsion components to the gelatin film solution, prolonged magnetic stirring, and high-speed centrifugal degassing. This process is not only cumbersome and time-consuming, but also makes it difficult to completely remove air bubbles, resulting in uneven distribution of active ingredients and consequently affecting the structural density and mechanical properties of the composite film.
[0004] Therefore, how to provide an efficient and rapid preparation method to uniformly disperse cinnamon essential oil nanoemulsion in a gelatin matrix, while simultaneously improving the mechanical properties, barrier properties, and antibacterial activity of the composite film and significantly shortening the film-making time, has become a pressing technical challenge in the field of active food packaging materials. Summary of the Invention
[0005] The purpose of this invention is to provide an antibacterial film based on cinnamon essential oil nanoemulsion using acoustic resonance technology, along with its preparation method and application, to overcome the problems of cumbersome steps, long mixing time, difficulty in removing air bubbles, and uneven dispersion of active ingredients in traditional edible packaging film preparation processes, thereby achieving rapid and efficient construction of the antibacterial film.
[0006] This invention is achieved through the following technical solution:
[0007] This invention provides a cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology. The cinnamon essential oil nanoemulsion antibacterial film is made by casting and drying a composite film-forming liquid. The composite film-forming liquid is formed by rapidly mixing cinnamon essential oil nanoemulsion and gelatin base liquid using acoustic resonance technology. The gelatin base liquid contains gelatin, glycerin, and deionized water.
[0008] Preferably, the final volume concentration of the cinnamon essential oil nanoemulsion in the composite film-forming solution is 2.5% to 10%.
[0009] This invention also provides a method for preparing the above-mentioned antibacterial membrane of cinnamon essential oil nanoemulsion based on acoustic resonance technology, comprising the following steps:
[0010] Step 1: Prepare gelatin base solution: Mix gelatin, glycerin and deionized water, and swell at room temperature after adjusting the volume;
[0011] Step 2, Acoustic Resonance Mixing Composite Film Forming Solution: Place the gelatin base solution obtained in Step 1 into an acoustic resonance container, add cinnamon essential oil nanoemulsion, and mix under certain conditions to obtain the composite film forming solution;
[0012] Step 3, casting film formation: Inject the composite film-forming solution obtained in Step 2 into a petri dish, allow it to stand and gel, dry, peel off the film, and equilibrate to obtain the cinnamon essential oil nanoemulsion antibacterial film.
[0013] Preferably, in step one, the preparation process of the gelatin base solution is as follows: 4-6 g of gelatin, 1-2 g of glycerin and deionized water are mixed and the volume is adjusted to 100 mL, and the solution is allowed to swell at room temperature for 2-3 hours.
[0014] Preferably, in step two, the gelatin base liquid obtained in step one is placed in an acoustic resonance container, and cinnamon essential oil nanoemulsion is added so that the final concentration of cinnamon essential oil nanoemulsion in the film liquid is 2.5% to 10%. The mixture is then subjected to mixing treatment under the conditions of acceleration of 60 to 70 m / s² and time of 5 to 8 min to obtain a composite film-forming liquid.
[0015] Preferably, in step three, the injection volume of the composite film-forming solution is 2-4 mL, the culture dish size is 90 mm × 90 mm, the gelation conditions are standing at 4℃ for 30-60 min, the drying conditions are drying at room temperature for 24-36 h, and the equilibration conditions are equilibration at 25±5℃ and 50±5% RH for 48-72 h.
[0016] This invention also provides the application of the above-mentioned cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology in the preservation and freshness of meat products.
[0017] It should be noted that the cinnamon essential oil nanoemulsion used in this invention is prepared by any nanoemulsion encapsulation technology using cinnamon essential oil as raw material, and can achieve the technical effects of this invention.
[0018] The present invention has the following beneficial effects:
[0019] The cinnamon essential oil nanoemulsion antibacterial membrane based on acoustic resonance technology provided by this invention rapidly and uniformly introduces the cinnamon essential oil nanoemulsion into a gelatin-based solution using acoustic resonance technology, effectively simplifying the mixing process and shortening the mixing time. Traditional introduction methods typically employ magnetic stirring combined with centrifugal degassing, accumulating a time exceeding 40 minutes; while this invention, utilizing acoustic resonance technology, completes mixing in only 5-8 minutes, eliminating the need for centrifugal degassing. The entire process is carried out in a room-temperature sealed container, avoiding degradation and volatilization loss of active ingredients, while significantly reducing the impact of air bubbles on the structural density and mechanical properties of the composite membrane.
[0020] The preparation method provided by this invention is simple, convenient, time-saving, energy-efficient, and has no sample waste. It is a green and efficient technology for rapid construction of antibacterial films and has broad application prospects in the field of active food packaging. Attached Figure Description
[0021] The accompanying drawings are provided to further understand the invention and constitute a part of this invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.
[0022] Figure 1 The image shows the visual effect of antibacterial films made from cinnamon essential oil nanoemulsions of different concentrations and preparation processes of the present invention covering a physical school badge.
[0023] Figure 2 The absorbance A of the antibacterial film of cinnamon essential oil nanoemulsion at 600 nm was measured by different concentrations and preparation processes of this invention. 600 (a) and a schematic diagram illustrating the effects of transparency (b);
[0024] Figure 3 This is a schematic diagram illustrating the effect of different concentrations and preparation processes on the transmittance of the antibacterial film of cinnamon essential oil nanoemulsion according to the present invention.
[0025] Figure 4 This is a schematic diagram illustrating the effect of different concentrations and preparation processes on the water vapor permeability of the antibacterial membrane of cinnamon essential oil nanoemulsion according to the present invention.
[0026] Figure 5 This is a schematic diagram illustrating the effect of different concentrations and preparation processes on the water contact angle of the antibacterial film of cinnamon essential oil nanoemulsion according to the present invention;
[0027] Figure 6 Scanning electron microscope images showing the effects of different concentrations and preparation processes on the microstructure of the antibacterial film of cinnamon essential oil nanoemulsion according to the present invention.
[0028] Figure 7This is a schematic diagram illustrating the effect of cinnamon essential oil nanoemulsion antibacterial films of different concentrations and preparation processes of the present invention on the total bacterial count of donkey meat during cold storage.
[0029] Figure 8 Radar charts showing the color (a), odor (b), morphology (c), and texture (d) of donkey meat during refrigeration (4°C) using antibacterial films of cinnamon essential oil nanoemulsions prepared with different concentrations and processes according to the present invention. Detailed Implementation
[0030] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of the present invention. However, the present invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.
[0031] Comparative Example 1
[0032] S1. Preparation of gelatin base solution: Mix 6 g gelatin, 1.8 g glycerin and deionized water, bring the volume to 100 mL, and allow to swell at room temperature for 2 h to obtain gelatin base solution.
[0033] S2, Traditional Mixing: The gelatin base liquid obtained in S1 is magnetically stirred at 50℃ for 15 min to completely dissolve it. After cooling to room temperature, cinnamon essential oil nanoemulsion (final concentration 10%, v / v) is added and stirred for another 5 min. Then, it is centrifuged at 25℃ and 3000 r / min for 15 min to degas it, and the composite film-forming liquid is obtained.
[0034] S3, Casting film formation: Take 3 mL of the composite film-forming solution obtained in S2 and inject it into a 90 mm × 90 mm culture dish. Let it stand at 4℃ for 30 min to gel, dry at room temperature for 24 h, peel off the film, and equilibrate in an environment of 25±5℃ and 50±5% RH for 48 h to obtain the cinnamon essential oil nanoemulsion antibacterial film (denoted as C-10CEON).
[0035] Example 1
[0036] S1. Preparation of gelatin base solution: Mix 6 g gelatin, 1.8 g glycerin and deionized water, bring the volume to 100 mL, and allow to swell at room temperature for 2 h to obtain gelatin base solution;
[0037] S2, Acoustic Resonance Mixed Composite Film Forming Solution: The gelatin base solution obtained in S1 was mixed with water of the same volume as the cinnamon essential oil nanoemulsion in Comparative Example 1, i.e. the final concentration of the cinnamon essential oil nanoemulsion in the film solution was 0%. The mixture was subjected to an acceleration of 70 m / s² and a time of 5 min to obtain the composite film forming solution.
[0038] S3, Casting film formation: Take 3 mL of the composite film-forming solution obtained in S2 and inject it into a 90 mm × 90 mm culture dish. Let it stand at 4℃ for 30 min to gel, dry at room temperature for 24 h, peel off the film, and equilibrate in an environment of 25±5℃ and 50±5% RH for 48 h to obtain a cinnamon oil-free nanoemulsion antibacterial film (denoted as SR-0CEON, used as a control).
[0039] Example 2
[0040] S1. Preparation of gelatin base solution: Mix 6 g gelatin, 1.8 g glycerin and deionized water, bring the volume to 100 mL, and allow to swell at room temperature for 2 h to obtain gelatin base solution;
[0041] S2, Acoustic Resonance Mixed Composite Film Forming Solution: The gelatin-based solution obtained in S1 was placed in an acoustic resonance container, and cinnamon essential oil nanoemulsion was added to make its final concentration 2.5% (v / v). The mixture was then mixed under the conditions of acceleration 70 m / s² and time 5 min to obtain the composite film forming solution.
[0042] S3, Casting film formation: Take 3 mL of the composite film-forming solution obtained in S2 and inject it into a 90 mm × 90 mm culture dish. Let it stand at 4℃ for 30 min to gel, dry at room temperature for 24 h, peel off the film, and equilibrate in an environment of 25±5℃ and 50±5% RH for 48 h to obtain the cinnamon essential oil nanoemulsion antibacterial film (denoted as SR-2.5CEON).
[0043] Example 3
[0044] S1. Preparation of gelatin base solution: Mix 6 g gelatin, 1.8 g glycerin and deionized water, bring the volume to 100 mL, and allow to swell at room temperature for 2 h to obtain gelatin base solution.
[0045] S2, Acoustic Resonance Mixed Composite Film Forming Solution: The gelatin-based solution obtained in S1 is placed in an acoustic resonance container, and cinnamon essential oil nanoemulsion is added to make the final concentration of cinnamon essential oil nanoemulsion in the film solution 5% (v / v). The mixture is then subjected to a mixing treatment under the conditions of an acceleration of 70 m / s² and a time of 5 min to obtain the composite film forming solution.
[0046] S3, Casting film formation: Take 3 mL of the composite film-forming solution obtained in S2 and inject it into a 90 mm × 90 mm culture dish. Let it stand at 4℃ for 30 min to gel, dry at room temperature for 24 h, peel off the film, and equilibrate in an environment of 25±5℃ and 50±5% RH for 48 h to obtain the cinnamon essential oil nanoemulsion antibacterial film (denoted as SR-5CEON).
[0047] Example 4
[0048] S1. Preparation of gelatin base solution: Mix 6 g gelatin, 1.8 g glycerin and deionized water, bring the volume to 100 mL, and allow to swell at room temperature for 2 h to obtain gelatin base solution;
[0049] S2, Acoustic Resonance Mixed Composite Film Forming Solution: The gelatin-based solution obtained in S1 was placed in an acoustic resonance container, and cinnamon essential oil nanoemulsion was added to make its final concentration 7.5% (v / v). The mixture was then subjected to a mixing treatment under the conditions of an acceleration of 70 m / s² and a time of 5 min to obtain the composite film forming solution.
[0050] S3, Casting film formation: Take 3 mL of the composite film-forming solution obtained in S2 and inject it into a 90 mm × 90 mm petri dish. Let it stand at 4℃ for 30 min to gel, dry at room temperature for 24 h, peel off the film, and equilibrate in an environment of 25±5℃ and 50±5% RH for 48 h to obtain the cinnamon essential oil nanoemulsion antibacterial film (denoted as SR-7.5CEON).
[0051] Example 5
[0052] S1. Preparation of gelatin base solution: Mix 6 g gelatin, 1.8 g glycerin and deionized water, bring the volume to 100 mL, and allow to swell at room temperature for 2 h to obtain gelatin base solution.
[0053] S2, Acoustic Resonance Mixed Composite Film Forming Solution: The gelatin base solution obtained in S1 is placed in an acoustic resonance container, and cinnamon essential oil nanoemulsion is added to make its final concentration 10% (v / v). The mixture is then mixed under the conditions of acceleration 70 m / s² and time 5 min to obtain the composite film forming solution.
[0054] S3, Casting and film formation: Take 3 mL of the gelatin film solution obtained in S2 and inject it into a 90 mm × 90 mm petri dish. Let it stand at 4℃ for 30 min to gel, dry at room temperature for 24 h, peel off the film, and equilibrate in an environment of 25±5℃ and 50±5% RH for 48 h to obtain the cinnamon essential oil nanoemulsion antibacterial film (denoted as SR-10CEON).
[0055] Performance testing experiment
[0056] The appearance, physicochemical properties, and preservation effect of the cinnamon essential oil nanoemulsion antibacterial film provided by this invention were verified using the following methods:
[0057] I. Observation of appearance and morphology
[0058] Cinnamon essential oil nanoemulsion antibacterial films with different concentrations and preparation processes were applied to physical school badges. Images of the films were taken with a digital camera (Sony SELP 1650) to compare and analyze the color, transparency, and surface uniformity of the different films.
[0059] Experimental results are as follows Figure 1As shown, all films exhibit uniformity, smoothness, and good transparency, meeting the basic requirements for food packaging materials. With increasing concentration of cinnamon essential oil nanoemulsion, the film color changed slightly, exhibiting a certain yellow tint, mainly related to the accumulation of functional components in the emulsion. The SR-2.5CEON composite film maintained high transparency, indicating that the addition of low-concentration emulsion did not significantly affect its light transmittance. This may be due to the uniform dispersion of emulsion droplets in the matrix reducing light scattering. Furthermore, the phenolic compounds contained in cinnamon essential oil may also contribute to a darker film color.
[0060] II. Thickness and Mechanical Property Measurement
[0061] Referring to GB / T 6672-2001 and GB / T 1040.3-2006, the thickness, tensile strength and elongation at break of antibacterial films of cinnamon essential oil nanoemulsions with different concentrations and preparation processes were determined.
[0062] Table 1. Effects of different concentrations and preparation processes on antibacterial film thickness and mechanical properties.
[0063]
[0064] The experimental results are shown in Table 1. The amount of cinnamon essential oil nanoemulsion added has a significant impact on the thickness of gelatin films prepared by different processes. As the concentration of cinnamon essential oil nanoemulsion increases, the film thickness gradually increases. This is mainly because the essential oil, as a hydrophobic component, interferes with the interaction between gelatin molecular chains. As its mass fraction increases, the interaction forces between the originally dense film-forming matrix weaken, and the film structure becomes more porous, leading to an increase in thickness. Tensile strength (TS) and elongation at break (EB) are two fundamental parameters of the composite film, determining its structural integrity during packaging, storage, and transportation. Both show a trend of first increasing and then decreasing, reaching their optimal values at SR-5CEON (TS = 40.22 MPa, EB = 28.65%). This may be due to the uniform dispersion of an appropriate amount of essential oil under acoustic resonance, playing a plasticizing and reinforcing role. However, excessively high concentrations can easily cause phase separation, disrupting the continuity of the film structure and leading to a decrease in mechanical properties.
[0065] III. Optical Performance Measurement
[0066] Specifically:
[0067] (1) Absorbance and transparency: The film was cut into strips of 10 mm × 40 mm and attached to the surface of a cuvette. Using an empty cuvette as a reference, the absorbance was measured at 600 nm and the transparency was calculated.
[0068] The experimental results are shown in Figure 2 The transparency of the composite films from different treatment groups was basically the same. Figure 2 a). And A600nm The value first increases and then decreases. Figure 2 (b) This could be due to changes in light scattering inside the membrane caused by the accumulation of essential oils. The membrane appearance image results are compared with A. 600nm The numerical values are mutually correlated, both confirming that as the amount of cinnamon essential oil nanoemulsion added increases, the essential oil gradually aggregates from a dispersed state, reaching maximum inhomogeneity at higher concentrations. Subsequently, the light scattering signal may change due to the maturation of the aggregates or a change in phase. When the amount of essential oil added is too high (10CEON), the essential oil molecules spontaneously aggregate to form larger droplets or aggregates. The results indicate that the amount of cinnamon essential oil nanoemulsion added can significantly affect the optical properties of the membrane.
[0069] (2) Transmittance: Cut the membrane into strips of 1 cm × 2 cm and attach them tightly to the inner wall of the cuvette. Using an empty cuvette as a blank, measure the transmittance in the wavelength range of 200–800 nm.
[0070] The experimental results are shown in Figure 3 The optical properties of composite films with different concentrations of cinnamon essential oil nanoemulsions exhibited a clear concentration-dependent relationship. Within the tested wavelength range, the transmittance of the samples systematically decreased with increasing cinnamon essential oil nanoemulsion concentration. In the visible light region (400-750 nm), all films maintained high transmittance. However, in the ultraviolet region (300-350 nm), the transmittance of all samples was generally low. The film with a high concentration of essential oil showed significantly lower transmittance at 300 nm compared to other groups, indicating that the cinnamon essential oil nanoemulsion may have a certain shielding or absorption effect on short-wave ultraviolet light. At the same cinnamon essential oil nanoemulsion concentration, the C-10CEON sample had higher transmittance than the SR-10CEON sample. This may be because acoustic resonance treatment easily forms larger essential oil aggregates, enhancing the light scattering effect, while the aggregates produced by traditional methods are smaller and have relatively weaker light obstruction.
[0071] IV. Measurement of Water Vapor Transmission Rate (WVP)
[0072] The membrane was sealed in a 60 mL permeable cup containing 3 g of anhydrous CaCl2 and placed in a saturated KCl desiccator. It was weighed every hour from 0 to 24 hours to calculate the water vapor permeation coefficient.
[0073] The experimental results are shown in Figure 4The wettability barrier properties (WVP) initially increased and then gradually decreased with the addition of cinnamon essential oil nanoemulsion. This may be due to the combined regulatory effect of the acoustic resonance process and the amount of essential oil added on the membrane structure. The initial increase in WVP may be attributed to the plasticizing effect of acoustic resonance treatment and low-concentration essential oil, which made the gelatin network structure relatively loose, increasing the water vapor diffusion channels. The subsequent gradual decrease in WVP may be due to phase separation of essential oil at high concentrations, forming hydrophobic aggregates. These aggregates can effectively block and extend the hydrophilic permeation pathways within the membrane, thereby enhancing moisture barrier properties. In addition, the hydrophobic layer formed by cinnamon essential oil reduces the rate of water movement, which is beneficial for blocking water migration. Compared with the C-10CEON group, although the essential oil loading was the same, its WVP was still slightly higher than that of the SR-10CEON group with the acoustic resonance-optimized structure due to its poor internal essential oil dispersion and lower barrier efficiency of the aggregates formed.
[0074] V. Surface wettability test
[0075] A contact angle meter was used to cut the membrane to an appropriate size and measure its water contact angle to evaluate the hydrophilicity or hydrophobicity of the membrane surface. Generally, a membrane surface with θ > 65° is considered hydrophobic.
[0076] Experimental results are as follows Figure 5 As shown, the contact angle of C-10CEON is 63.15°, exhibiting hydrophilicity. Under acoustic resonance conditions, with the increase of cinnamon essential oil nanoemulsion addition, the water contact angle of the composite membrane shows a trend of first decreasing and then increasing. The initial decrease may be due to the uniform dispersion of essential oil molecules enhancing the surface polarity of the membrane, while the subsequent increase may be because the essential oil undergoes phase separation at high concentrations, forming hydrophobic aggregation regions on the surface and increasing surface roughness, thus jointly enhancing hydrophobicity.
[0077] VI. Microscopic Morphological Observation
[0078] The surface and cross-sectional microstructure of the film were observed using scanning electron microscopy (SEM). The film was cut into 5 mm × 5 mm pieces, fixed with conductive adhesive, sputtered with gold, and then observed at 5 kV.
[0079] The experimental results are shown in Figure 6At lower concentrations (2.5CEON and 5CEON), acoustic resonance facilitates the uniform dispersion of essential oils in the gelatin matrix, forming a dense and homogeneous composite film with the smoothest cross-section. However, when the amount of cinnamon essential oil nanoemulsion added gradually increases to 10%, the film cross-section shows significant roughening, and large-sized particles are visible. This is attributed to the intensified collision, coalescence, and maturation processes of essential oil droplets after the system exceeds the thermodynamic stability critical point, thus inducing a more pronounced phase separation structure. Compared with C-10CEON, although both have the same essential oil loading, the aggregates induced by the acoustic resonance process of SR-10CEON are larger and the cross-section is rougher. This may be because the more intense vibrational mixing during the acoustic resonance process makes it easier for excess essential oil to aggregate into large particles, thus leading to roughening of the cross-sectional morphology.
[0080] In summary, under SR-5CEON conditions, the composite film exhibited the best overall performance in terms of mechanical properties, optical transparency, light transmittance, water vapor barrier properties, surface wettability, and microstructure. However, considering subsequent experiments on the long-term preservation of donkey meat, SR-10CEON, with a higher essential oil content, was selected as the research subject, with SR-0CEON and C-10CEON used as comparisons, to systematically evaluate the preservation effect of edible composite films with different processes and concentrations of CEON-GEL.
[0081] VII. Total bacterial count determination
[0082] Fresh donkey meat was wrapped with the cinnamon essential oil nanoemulsion antibacterial film of Comparative Example 1, the cinnamon essential oil-free nanoemulsion antibacterial film of Example 1, and the cinnamon essential oil nanoemulsion antibacterial film of Example 5, and stored at 4°C for 7 days. The total bacterial count in the donkey meat was determined according to GB 4789.2-2022.
[0083] Experimental results are as follows Figure 7 As shown, the total bacterial count in all treatment groups increased with prolonged storage time during refrigeration, but the treatment group containing cinnamon essential oil nanoemulsion exhibited a significant antibacterial effect. The SR-0CEON control group without essential oil showed the most significant bacterial growth, reaching 4.96 lg CFU / g on day 7, indicating that the physical barrier effect of pure gelatin film was limited. In contrast, the addition of 10% cinnamon essential oil nanoemulsion effectively inhibited microbial proliferation. The total bacterial count in the SR-10CEON group prepared by acoustic resonance (approximately 3.43 lg CFU / g) was slightly lower than that in the conventionally prepared C-10CEON group (approximately 3.42 lg CFU / g), indicating that at the same amount of essential oil added, the antibacterial effects of both were comparable. However, the SR-10CEON group prepared by acoustic resonance effectively maintained the color and texture of the meat, while the conventionally prepared C-10CEON group showed a significant deterioration in appearance, color, and sensory quality, indicating that its overall preservation effect was slightly inferior to that of the acoustic resonance process.
[0084] VIII. Sensory Evaluation
[0085] Fresh donkey meat was coated with the cinnamon essential oil nanoemulsion antibacterial film of Comparative Example 1, the cinnamon essential oil-free nanoemulsion antibacterial film of Example 1, and the cinnamon essential oil nanoemulsion antibacterial film of Example 5. The changes in appearance and color of the donkey meat during storage at 4℃ (0–7 days) were observed, and the degree of spoilage was recorded. A 10-point descriptive scale was used for sensory evaluation of the samples. A sensory evaluation team composed of 8 food science researchers, after training, scored the color, odor, shape, and texture of the donkey meat slices in a sensory laboratory.
[0086] Experimental results are as follows Figure 8 As shown, with prolonged refrigeration, the scores for color, odor, texture, and tissue condition of donkey meat in all groups gradually decreased. The SR-0CEON group showed the most significant deterioration, with all scores falling below 4 points by day 7. The meat color became noticeably dull, emitted an unpleasant odor, and had a loose texture and sticky surface, indicating that the gelatin film without added essential oils had limited preservation capabilities. In contrast, both groups containing 10% cinnamon essential oil nanoemulsion showed better preservation effects, with the SR-10CEON group performing best. Even on day 5 of storage, it maintained an overall score above 6 points, with bright red meat, normal odor, and a firm and elastic texture. Even on day 7, its overall score of 5.5 points was significantly higher than the C-10CEON group, indicating that the acoustic resonance process further delayed the decline in sensory quality. This may be because acoustic resonance promotes the uniform dispersion and stable release of essential oils in the film, thereby inhibiting microbial growth and oxidation reactions for a longer period, effectively maintaining the color, odor, and texture of the meat.
[0087] Based on the above experimental results, the SR-5CEON antibacterial film exhibited the best overall mechanical properties, but its antibacterial activity was limited; therefore, it was not used in subsequent preservation experiments. The SR-10CEON antibacterial film combined good mechanical properties with excellent preservation effects.
[0088] Finally, it should be noted that the embodiments listed above are merely one or more specific manifestations of the technical solution of this invention. Their purpose is to clearly illustrate the concept, principle, and application of this invention through specific examples, and is by no means intended to limit the scope of protection of this invention to these specific embodiments. In fact, the true value of this invention lies in its proposed technical ideas and innovations, rather than its manifestations or implementation methods.
[0089] For those skilled in the art, after thoroughly reading and understanding the technical solution of this invention, they are fully capable of making various changes, modifications, or equivalent substitutions to the specific implementation of the invention based on their own professional knowledge and skills. These changes may include, but are not limited to: adjusting the range of technical parameters, optimizing the algorithm flow to improve efficiency, and replacing some technical components to achieve better compatibility or reduce costs. As long as these modified technical solutions substantially retain the technical features claimed by the original invention, that is, they can still achieve the core functions and effects of this invention, then these changes should be considered to fall within the scope of protection of the pending claims of this invention.
Claims
1. A cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology, characterized in that, The cinnamon essential oil nanoemulsion antibacterial film is made by casting and drying a composite film-forming liquid. The composite film-forming liquid is formed by rapidly mixing cinnamon essential oil nanoemulsion and gelatin base liquid using acoustic resonance technology. The gelatin base liquid contains gelatin, glycerin, and deionized water.
2. The cinnamon essential oil nanoemulsion antibacterial membrane based on acoustic resonance technology according to claim 1, characterized in that, The final volume concentration of the cinnamon essential oil nanoemulsion in the composite film-forming solution is 2.5% to 10%.
3. The method for preparing the cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology as described in any one of claims 1 to 2, characterized in that, Includes the following steps: Step 1: Prepare gelatin base solution: Mix gelatin, glycerin and deionized water, and swell at room temperature after adjusting the volume; Step 2, Acoustic Resonance Mixing Composite Film Forming Solution: Place the gelatin base solution obtained in Step 1 into an acoustic resonance container, add cinnamon essential oil nanoemulsion, and mix under certain conditions to obtain the composite film forming solution; Step 3, casting film formation: Inject the composite film-forming solution obtained in Step 2 into a petri dish, allow it to stand and gel, dry, peel off the film, and equilibrate to obtain the cinnamon essential oil nanoemulsion antibacterial film.
4. The method for preparing the cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology according to claim 3, characterized in that, In step one, the preparation process of the gelatin base solution is as follows: 4-6 g of gelatin, 1-2 g of glycerin and deionized water are mixed and the volume is adjusted to 100 mL, and the solution is allowed to swell at room temperature for 2-3 hours.
5. The method for preparing the cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology according to claim 3, characterized in that, In step two, the gelatin base liquid obtained in step one is placed in an acoustic resonance container, and cinnamon essential oil nanoemulsion is added to make the final concentration of cinnamon essential oil nanoemulsion in the film liquid 2.5% to 10%. The mixture is then subjected to mixing treatment under the conditions of acceleration of 60 to 70 m / s² and time of 5 to 8 min to obtain a composite film-forming liquid.
6. The method for preparing the cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology according to claim 5, characterized in that, In step two, the final concentration of cinnamon essential oil nanoemulsion in the membrane solution is preferably 10%.
7. The method for preparing the cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology according to claim 3, characterized in that, In step three, the injection volume of the composite film-forming solution is 2-4 mL, the culture dish size is 90 mm × 90 mm, the gelation conditions are standing at 4℃ for 30-60 min, the drying conditions are drying at room temperature for 24-36 h, and the equilibration conditions are equilibration at 25±5℃ and 50±5% RH for 48-72 h.
8. The application of the cinnamon essential oil nanoemulsion antibacterial film based on acoustic resonance technology as described in any one of claims 1 to 2 in the preservation and preservation of meat products.