The development of multi-structured active emulsion gels based on carboxymethyl cellulose/chitosan: Physical properties and application in preservation of fresh pork.

Abstract

In this work, we prepared multi-structured active emulsion gels based on W/W emulsion gel systems via associative phase separation using chitosan/carboxymethyl cellulose. The effects of different kinds of primary emulsions on the properties of W/W emulsion gel systems were investigated, and the physical properties of different multi-structured active emulsion gels were further studied. FTIR analysis showed that the formation of all emulsion gels was driven by electrostatic interaction and hydrogen bond. The CLSM and SEM results demonstrated that the O/W/W-W/W active emulsion gels (type II) were formed by filling the dispersed phase of the W/W emulsion system (type I) with the primary emulsion stabilized by chitosan, while the type III and IV active emulsion gels (O/W-W/W) were formed by filling the continuous phase of the W/W emulsion system (type I) with the primary emulsion stabilized by carboxymethyl cellulose and chitosan-carboxymethyl cellulose, respectively. Moreover, type II active emulsion gels presented the best mechanical, rheological properties, and TEO-release property, as well as the highest stability. Furthermore, all the active emulsion gels were used as active emulsion gel fresh-keeping pad, where the type II active emulsion gels showed excellent fresh-keeping effect for the fresh pork storage. Overall, these findings provide theoretical basis for the structure design of emulsion gel systems and storage food preservation.