Preparation of freeze-dried hydrogel loaded with CEO: Their excellent water absorption and antibacterial properties, and application in the preservation of Lateolabrax Japonicus fillets.

Abstract

To solve the problem of aquatic exudates and spoilage microorganism growth, the hydrophilic antibacterial hydrogel were prepared through double cross-linking of ester bond and chelation by oven drying or freeze-drying with Artemisia sphaerocephala Krasch gum (ASKG) as the water-absorbing material and Cinnamon essential oil (CEO) as the antibacterial agent. The results indicate that ester bonds exist in the hydrogel, and present porous network. After loaded with CEO, the spatial structure of the hydrogel is dense, their water absorption, water retention and thermal stability properties are decreased, and their antimicrobial and antioxidant properties are increased. The release of CEO from the hydrogel is accompanied by dissolution and disintegration process, which could achieve long-lasting release. The C-FD-hydrogel has water absorption and excellent antibacterial properties, extending the shelf life of Lateolabrax Japonicus fillets from 7.4 days to 12.0 days. This study can provide new technical guidance for the preservation of fresh foods.