Preparation And Characterization Of CEO-CMC Edible Composite Film And Its Application In Mutton Preservation

Cellulose is the most abundant organic compound on earth,with a wide range of sources,such as animals,plants and microorganisms.As a natural polymer compound,cellulose has received extensive attention due to its excellent properties and biocompatibility.However,since natural cellulose is insoluble in water,its application range is limited.Not only the solubility of the modified cellulose is improved,but other physical and chemical properties can also be improved.Modified cellulose is usually widely used in food biomedicine in the form of hydrogel,aerogel,film or filler.At the same time,because of their excellent film-forming properties,they can be used as raw materials to prepare edible films,which are also in line with the concept of green,low-carbon and environmental protection in today's society.This topic first compares four commonly used edible celluloses(carboxymethyl cellulose,methyl cellulose,hydroxypropyl cellulose and hydroxypropyl methyl cellulose)with different physical and chemical properties after being modified in different ways.analysis,Through the comprehensive investigation of the apparent viscosity of the four cellulose gums and the physical and chemical properties of the films prepared,such as light transmittance,water solubility,mechanical properties and oxygen transmission rate,the cellulose species with the best film properties was finally screened out as Carboxymethyl cellulose,the tensile strength of the film is 40.53 MPa,the elongation at break is 12.31%,the light transmittance at 700 nm is 86.15%,and the water solubility is 0.006 g/min.Although carboxymethyl cellulose edible film has good film properties,its single ingredient composition makes it poor in antioxidant capacity,especially in antibacterial properties,which limits its application in food preservation.Adding cinnamon essential oil,a natural antibacterial agent that is harmless to human health,can improve the antibacterial performance and antioxidant capacity of the film.In this paper,carboxymethyl cellulose is used as the raw material of the edible composite film,and cinnamon essential oil is added on this basis.Through single factor experiments,the cellulose addition amount of the composite film,the addition amount of cinnamon essential oil and the temperature for preparing the glue are established as Three different influencing factors,based on the main characteristics of the film,mechanical strength and light transmittance as indicators,the formula and optimal process conditions of the edible cellulose film were determined by orthogonal experiments as cellulose addition amount 1.0%,cinnamon essential oil addition amount 0.15%,the sol temperature is 80?.The tensile strength of the film is 85.07 MPa,the elongation at break is 15.78%,the 700 nm light transmittance is 85.73%,and the water solubility is 0.076 g/min.The prepared film has good gas barrier properties and antibacterial properties.X-ray diffraction,infrared spectroscopy and scanning electron microscopy have shown that carboxymethyl cellulose embeds cinnamon essential oil in an emulsified form and uniformly disperses it in the membrane structure.Finally,the cinnamon essential oil-carboxymethyl cellulose composite film was used to cover the cold-storage mutton to keep it fresh.The changes in physical and chemical indexes during the mutton storage period were studied,and the relationship between the microstructure of the composite film and the related parameters of the mutton freshness during storage was analyzed.,Explored the fresh-keeping effect of the composite film,and the results showed that the film delayed the increase of the pH value of mutton,the decrease of L*value and a*value,and effectively reduced the oxidative decomposition of mutton lipid and protein.Compared with the control group,the shelf life of refrigerated mutton was extended by 5 days and increased by 71.4%,and the effect was significant.