The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions

Abstract In this study, cinnamon-perilla essential oil (C-PEO) Pickering nanoemulsions were prepared using collagen as an emulsifier, and the effects of Pickering nanoemulsion addition on the structure and properties of anthocyanidin/chitosan nanocomposite-based edible films were investigated. The compatibility of the anthocyanidin/chitosan nanocomposite-based edible films and C-PEO Pickering emulsions were further analyzed by fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy. As results, Pickering nanoemulsions containing 1% (v/v) C-PEO (C-PEO-2) had the smallest droplet size (11.84 nm). The edible film exhibited better physical properties (i.e., mechanical, water vapor permeability and thermal stability) after adding C-PEO-2. Furthermore, the hydrophobicity and the antioxidant activity of the film were enhanced after incorporating with C-PEO. Finally, the application of the films to chilled (4) fish fillet preservation was also conducted, wrapping with the edible film was effective in controlling quality changes in fish fillets with lower TVB-N and TBAR values during 8 days of chilled storage. Keywords: Cinnamon-perilla essential oil; Pickering nanoemulsions; Anthocyanidin; Chitosan nanoparticles; Fillet preservation.