(E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice...

This study aimed to develop food-grade ethyl cellulose/agarose aerogels for the controlled release of plant essential oils to extend the shelf life of fresh rice noodles. The antibacterial efficacy of ten unsaturated aldehyde essential oils was evaluated against primary spoilage bacteria, including Leuconostoc lactis, Lactococcus lactis, Acinetobacter johnsonii, Exiguobacterium indicum, and Enterobacter sichuanensis. Based on its superior antimicrobial performance, (E)-2-hexenal was selected for encapsulation within ethyl cellulose/agarose aerogels to achieve controlled release and extend the shelf life of fresh rice noodles. Increasing the ethyl cellulose concentration resulted in a more uniform pore size distribution, enhanced mechanical properties and hydrophobicity, and improved controlled release of (E)-2-hexenal in the aerogels. The optimized aerogel, loaded with 0.20 μL/mL of (E)-2-hexenal, exhibited significant antimicrobial activity, effectively inhibiting bacterial growth for 72 h. Moreover, the aerogel formulation effectively preserved the quality of fresh rice noodles by mitigating changes in total plate count, pH, water content, water activity, cooking properties, color, and texture, ultimately extending the product's shelf life by 4 days at 25 °C. These findings highlight the potential of ethyl cellulose/agarose aerogels loaded with (E)-2-hexenal as an innovative preservation strategy for fresh rice noodles, providing a promising method for enhancing food quality and longevity.