Controlled release of essential oil microencapsulated composite pad for microbial and oxidation inhibition during chilled pork preservation

In this study, we developed a smart composite pad by encapsulating cinnamon-oregano essential oil in gelatin-chitosan microcapsules (COEOMs) and embedding them into polyvinyl alcohol/konjac glucomannan (PK) matrix, thereby forming antimicrobial PK-COEOMs pads. The microstructure, physicochemical properties, and antimicrobial and antioxidant activities of the PK-COEOMs pads were evaluated. Crucially, the smart controlled release mechanism was investigated, focusing specifically on the gelatinase-triggered release kinetic of essential oil. The effectiveness of PK-COEOMs pads in enhancing chilled pork preservation was then evaluated, leveraging the synergistic action of direct contact antimicrobial activity and gaseous-phase bacterial inhibition. Results demonstrated that the PK-COEOMs pads could extend the shelf-life of chilled pork by at least 8 days at 4 °C. This study not only provides a universal strategy for sustainable meat preservation but also advances the development of intelligent food packaging materials through its innovative enzyme-responsive release mechanism. • Responsive pads loaded microcapsules were fabricated for chilled pork preservation. • Enzyme-responsive PK-COEOMs pads performed dual antimicrobial/antioxidant activities. • The PK-COEOMs pads exhibited both direct contact and gaseous bacterial inhibition. • COEOMs loaded in PVA/KGM matrix gives excellent multifunctional performance. • The PK-COEOMs pads extends the shelf life of chilled pork up to 8 days.