Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs

Preserved eggs are prone to lose water during storage, which causes the preserved shrink and have poor taste, bad flavor, reduced quality. By studying a degradable coating agent applying it eggs, we explored its effect on quality of storage. In this paper, structure performance gelatin film (GF), gelatin–bacterial cellulose (GBF), cellulose–MgO nanocomposite (GBMF) were by adding bacterial (BC) MgO nanoparticles gelatin. The results showed that BC solution increased particle size absolute value zeta potential. cross-sectional microstructure fewer smaller pores. vapor permeability (WVP) decreased, elongation at break (EB) significantly. addition cross section became denser more uniform nanoparticles, surface hydrophobicity increased, EB decreased. After with these films, weight loss rate, content total volatile base nitrogen (TVB-N), hardness lower than uncoated eggs. pH also dropped faster coated Moreover, egg GBMF had lowest rate highest sensory score. It can be seen three films certain preservation best effect.