Abstract Essential oil-loaded edible films usually suffer from short-term antimicrobial effects due to the uncontrolled evaporation of essential oils during film preparation and storage. A novel approach was developed to fabricate soluble soybean polysaccharide (SSPS)-based films that incorporated oregano essential oil (OEO) as antimicrobial agent. OEO was first encapsulated in a Pickering emulsion stabilized by complex coacervates of acid soluble soy protein (ASSP) and SSPS. Films were then prepared by incorporating the Pickering emulsions into SSPS solutions, where octenyl succinic anhydride (OSA) was used as the esterifying agent for interfacial and bulk SSPS. Incorporation of Pickering emulsion led to the decrease in transparency and tensile strength of films as the loading percentage increased. The surface and cross-sectional morphological observation revealed that OEO droplets distributed well in film matrix with evident internal cavities in films. The ASSP/SSPS complexes interface avoided flocculation and coalescence among OEO droplets, and the esterification reaction between SSPS and OSA reinforced the interfacial layer and the continuous phase. The immobilization effect held more essential oils within the film matrix during film preparation and showed prolonged antimicrobial property against three selected pathogenic bacteria.

中文翻译：

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牛至精油负载大豆多糖膜：Pickering 型固定对物理和抗菌性能的影响

摘要 由于在薄膜制备和储存过程中精油不受控制的蒸发，载有精油的可食用薄膜通常会受到短期抗菌作用的影响。开发了一种新方法来制造基于可溶性大豆多糖 (SSPS) 的薄膜，该薄膜包含牛至精油 (OEO) 作为抗菌剂。OEO 首先被封装在由酸溶性大豆蛋白 (ASSP) 和 SSPS 的复合凝聚层稳定的 Pickering 乳液中。然后通过将 Pickering 乳液掺入 SSPS 溶液制备薄膜，其中辛烯基琥珀酸酐 (OSA) 用作界面和本体 SSPS 的酯化剂。随着加载百分比的增加，皮克林乳液的加入导致薄膜的透明度和拉伸强度降低。表面和横截面形态观察表明，OEO液滴在薄膜基质中分布良好，薄膜内腔明显。ASSP/SSPS复合物界面避免了OEO液滴之间的絮凝和聚结，SSPS和OSA之间的酯化反应增强了界面层和连续相。在薄膜制备过程中，固定效应使更多的精油保持在薄膜基质中，并显示出对三种选定病原菌的长期抗菌性能。