Novel cinnamon essential oil-bacterial cellulose microcapsules for enhanced preservation of prefabricated meat

Abstract

Bacterial cellulose, a naturally porous nanomaterial, shows significant potential in encapsulation and sustained-release applications. However, effective methods to construct bacterial cellulose microcapsules (BCM) are lacking, resulting in low embedding rates and poor slow-release effects. This study presents a novel and efficient BCM preparation strategy using mercerization to embed cinnamon essential oil (CEO). The CEO-BCM system was evaluated for its efficacy in preserving prefabricated meat. Results demonstrated that BCM, embedded with CEO through mercerization, achieved an embedding rate of 94.9 % and an average particle size of 63.7 μm. Mercerization transformed BC crystalline into cellulose type II, densifying the BCM structure, while intermolecular hydrogen bonding between BCM and CEO enhanced the stability of CEO-BCM. Release kinetics analysis indicated that CEO release was primarily diffusion-driven (Peppas-Sahlin model) with sustained release performance up to 20 days. Additionally, CEO-BCM exhibited excellent long-term antibacterial (≥81.2 % within 20 days), antioxidant, and thermal stability, effectively extending the shelf life of prefabricated meat products from 5 to 10 days. The developed BCM construction strategy not only addresses the challenges of direct BCM preparation and the limitations in core embedding and controlled release, but also enhances the stability of the CEO. This advancement further expands the application areas of bacterial cellulose (BC), and the prepared CEO-BCM system holds significant potential for food preservation applications.

Keywords: Bacterial cellulose; Cinnamon essential oil; Meat preservation.