Thermally-triggered L-menthol release system based on starch sodium octenyl succinate/Nisin-stabilized high internal phase Pickering Emulsion: Development, characterization and meatball coating application.

ABSTRACT: Temperature malfunctions that occur frequently during cold chain transportation threaten the shelf life of meat products. This study developed a thermosensitive high-internal-phase Pickering emulsion (HIPE) co-stabilized by starch sodium octenyl succinate (SSOS) and nisin for encapsulating L-menthol, aiming to enhance the shelf-life of pork meatballs under cold-chain interruptions. SSOS-Nisin composite particles (SNCP) exhibited excellent interfacial stabilization via hydrogen bonding, hydrophobic interactions, and electrostatic forces, forming HIPEs with tunable viscosity and freeze-thaw-triggered L-menthol release. Rheological and stability analyses confirmed that the optimum viscosity of 1.89 Pa s was achieved with 10 % SNCP-stabilized HIPEs, which also exhibited excellent colloidal sta

SUBMITTER: An Z 

PROVIDER: S-EPMC12421642 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature