ArticleFoods (Basel, Switzerland)2023
Properties of Allicin-Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Mini-Review: Allicin as a Potential Neuroprotective Compound in Neurological Disorders.Neuropsychiatric disease and treatment · 2026Review
- Shelf-Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin-Allicin or Bixin-Orange Peel Essential Oil Nanoemulsions.Food science & nutrition · 2026Article
- Characterization and application of Cinnamaldehyde-loaded zein nanoparticles in a polyvinyl alcohol/chitosan film for silver pomfret (Food chemistry: X · 2024Article
- Preparation and Characterization Study of Zein-Sodium Caseinate Nanoparticle Delivery Systems Loaded with Allicin.Foods (Basel, Switzerland) · 2024Article
- Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
Funding
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.
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Registered trials
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