FOOD HYDROCOLLOIDS
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2024
·
IF 11
Yuxin Cheng,Jiaxin Xu,Rongfan Zhang,Jianguo Lin,Meiling Zhou,Xianmin Qin,Keshan Wang,Ying Zhou,Qiujin Zhu,Yongguo Jin,Yuanyuan Liu
The design and development of a food preservation coating material with rapid curing and stable performance to shorten the coating process time and reduce quality changes caused by temperature fluctuations in cold chain is highly desirable in fresh meat preservation applications. In this study, a series of multi-cross-linked edible hydrogels were designed based on gelatin and k-carrageenan through the self-assembly triple-helix of gelatin and the potassium ion-mediated k-carrageenan double-helix structure. The tannic acid with phenolic hydroxyl groups was employed to enable the dynamic bond cross-linking between two polymers, endowing the composite hydrogel with rapid curing ability at low-temperature and a uniform molecular network structure. The hydrogel with a concentration of gelatin was 16% (GCBG-16) achieved the optimal combination properties, including 73.41% of elongation at break, 71.59 kJ/m 2 of toughness, 27.73% of swelling ratio, and 50.73% of DPPH· scavenging rate. The hydrogels could be rapidly washed within 30 min at 40 °C by water, as well as possessing a certain self-healing and anti-freezing capabilities. The hydrogel GCBG-16 had a great capacity for protecting meat with a E value of 50.4 and 17.53 N of shear force even placed in a 37 °C environment, which showed no significant difference (p > 0.05) compared to the initial value. Furthermore, the fresh meats with coating showed delayed central temperature increase speed after leaving from the cold chain and placed in a 37 °C environment. The research results demonstrated that the proposed hydrogel has great potential in preserving fresh meat, which can serve as a matrix material combined with other active additives for extending the shelf life of meat products.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Yuye Zhong,Zhenhong Zhang,Zhengjie Chen,Wenshuo Zhang,Xinghai Liu,Pingping Zhao,Tao Zhang,Houbin Li
Gelatin possesses excellent film-forming ability, biodegradability, and biocompatibility, which makes it a promising alternative to petroleum-based plastics. However, its application in food packaging is limited by its brittleness, high water sensitivity, and insufficient microbial protection. In this study, curcumin was introduced as a chain extender into castor oil-based waterborne polyurethane (CWU), which was then blended with gelatin as a functional material to create reactive food composite films (CWGL). The effects of varying CWU concentrations on the microstructure and properties of the films were thoroughly investigated. The incorporation of CWU enhanced the mechanical properties, water solubility, water vapor barrier, oxygen barrier, and UV shielding capabilities of the gelatin-based composite films. Additionally, CWU imparted antioxidant, antibacterial, and pH-responsive properties to the CWGL. Packaging application tests demonstrated that CWGL could extend the shelf life of fresh pork up to 10 days under refrigeration. Furthermore, CWGL exhibited a visible color change (∆E > 5) during pork storage, suggesting its potential use as a freshness-indicating innovative packaging. This study presents a novel strategy to advance the application of gelatin in innovative food packaging.
研究领域:
食品包装
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材料科学
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食品科学
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生物材料
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Bin Deng,Jingwen Chen,Shaobo Li,Jing Liu,Zhongkai Zhou,Zhu Qin,Huixing Wang,Mengxiang Su,Li Li,Zongchun Bai
A new generation of food packaging films is gradually replacing traditional plastic packaging films because of their biodegradability , safety, and some functional properties such as anti-bacterial and oxidant resistance. In the present work, an antibacterial packing film based on amylose starch and 2-hydroxypropyl-trimethylammonium chloride chitosan (HTCC) was prepared for meat preservation. The interfacial bonding mechanism between amylose, HTCC, and glutaraldehyde (GA) was determined experimentally and through molecular dynamics (MD) simulation. The macromolecular chains of amylose starch and HTCC became entangled via inter-molecular H-bonds and then cross-linked with GA via the Schiff base reaction. The interaction of amylose starch and HTCC improved the mechanical properties of the amylose films. Compared with the amylose films, the tensile strength and elongation at break of the optimal HTCC/amylose films reached to 16.13 MPa (an increase of 206.65 %) and 53.86 % (an increase of 109.49 %). The HTCC/amylose films were found to provide obvious bacteriostatic performance, a relatively low cytotoxicity, the lower transmittance in the UV region, and thus the ability to enhance the preservation of fresh meat. These excellent characteristics therefore suggest that HTCC/amylose films might be promising candidates for application in antibacterial food packaging films.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2021
·Vol. 22
·期 15
·7769
·
IF 5.924
Xueying Song,Liu Liu,Xiaoxia Wu,Yongfeng Liu,Jialu Yuan
The aims of this study were to develop the magnolol–chitosan films and study the positive effect of the combination of magnolol and chitosan. The addition of magnolol made the magnolol–chitosan films exhibit higher density (1.06–1.87 g/cm3), but the relatively lower water vapor permeability (12.06–7.36 × 10−11·g·m−1·s−1·Pa−1) and water content (16.10–10.64%). The dense and smooth surface and cross-section of magnolol–chitosan films were observed by environmental scanning electron microscopy (ESEM) images. The interaction of magnolol and chitosan was observed by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). After the addition of magnolol, the antioxidant capacity of magnolol–chitosan films was increased from 18.99 to 82.00%, the growth ofP. aeruginosawas inhibited and the inhibition percentage of biofilm formation was increased from 30.89 to 86.04%. We further verified that the application of magnolol–chitosan films on chilled pork significantly reduced the increases in pH value, inhibited the growth of microorganisms and extended the shelf life. Results suggest that magnolol had a positive effect on magnolol–chitosan films and could be effectively applied to pork preservation.Keywords:magnolol;chitosan;film;antimicrobial;pork
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Yongqi Tian,Yuanyuan Chen,Ruyang Huang,Tao Wang,Shaoyun Wang
Synergistic bacteriostatic action represents a potent strategy for combating microbial contamination in the food industry. This study investigated the synergistic bacteriostatic effect of epigallocatechin gallate (EGCG) and indole-3-carboxaldehyde (I3A). Results showed a pronounced synergistic action of EGCG and I3A against diverse food spoilage microorganisms, most notably Pseudomonas aeruginosa ( P. aeruginosa ), with a fractional inhibitory concentration index (FICI) of 0.25. Further research revealed that EGCG disrupted the cell wall and cell membrane of P. aeruginosa , while supplementing I3A significantly boosted the concentration of intracellular reactive oxygen species, thereby inflicting cellular damage. Moreover, the EGCG-I3A treatment inhibited the biofilm formation of P. aeruginosa in a dose-dependent manner, with the effectiveness increasing with the quantity of I3A added. Metabolomic study revealed a perturbation in glutathione and taurine metabolic pathways post synergistic treatment, compromising redox homeostasis. This synergistic treatment also downregulated uracil, proline, and glutamate metabolites, thereby suppressing Quorum Sensing (QS) and biofilm-associated expression within P. aeruginosa . Additionally, the combination significantly inhibited P. aeruginosa growth in fish meat. In essence, this study underscored the synergistic bacteriostatic efficacy of EGCG and I3A, highlighting its potential application in food preservation.
研究领域:
食品科学
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微生物学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
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2025
·
IF 10.6
Liangliang Zhang,Hanbo Yi,Saisai Feng,Mengmeng Zhang,Yu Wu,Jiahui Hao,Xuefang Liu,Jianguo Xu
Chitosan (CS) and polylactic acid (PLA) are both commonly used packaging materials in the food industry. However, a bilayer film made from CS and PLA, simultaneously incorporated with a complex essential oil-loaded Pickering emulsion (PE) system, have not been widely investigated. Therefore, this study designed bilayer films consisting of PLA layer and a PE layer. In the PE layer, binary nanoparticles composed of soybean protein isolate (SPI) and CS were used as solid supports to load increasing amounts (0 %, 2 %, 4 %, 6 %, 8 %, v/v) of complex essential oils (carvacrol and thymol, CT). The films were labeled BF-CT0, BF-CT2, BF-CT4, BF-CT6, and BF-CT8. The characteristics and functional properties were evaluated, along with the quality changes in refrigerated pork wrapped with the films (BF-CT0 or BF-CT8). Results indicated that CT addition significantly enhanced the stability of the PE. The PE layer with higher CT doses exhibited a denser microstructure, more hydrophobic surface, improved elongation at break, and greater water resistance. CT addition significantly improved light and gas barrier functions. Notably, the BF-CT8 film demonstrated extremely low water vapor and oxygen permeability (1.25 ± 0.06 kg•m⁻¹•s⁻¹•Pa⁻¹ and 0.24 ± 0.01 kg•m⁻¹•s⁻¹•bar⁻¹, respectively). All films showed a similar semi-crystalline structure, and CT addition decreased crystallinity. As expected, BF-CT8 displayed enhanced antioxidant and antibacterial performance. Finally, BF-CT8 extended the shelf life of refrigerated pork from 3 days to 6 days compared to BF-CT0 and unwrapped pork. In conclusion, the bilayer film shows great potential for use in pork preservation.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2024
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IF 10.7
Yumeng Li,Yongsheng Ni,Wei He,Haoran Li,Wendi Zhang,Lijun Tan,Jinsong Zhao,Baocai Xu
In order to solve the problem of poor adhesion of polysaccharide coatings in meat storage and inconvenient secondary spraying, which leads to poor preservation effect, this study was inspired by the property of mussels to adhere firmly to surfaces and design a bioactive composite coating. Here, curcumin-loaded zein nanoparticles (CZ NPs) were successfully prepared and incorporated into carrageenan-based biocomposite coatings for chilled meat preservation. The prepared curcumin-zein-riboflavin-carrageenan (CZRC) coating featured smooth spherical morphology and the solubility of hydrophobic substances, the adhesion and stability of the composite coating were respectively improved to 3.8 and 6 times compared to CZ NPs. The CZRC coating also shows desirable antioxidant activity (89.78 ± 4.8 % on DPPH and 91.40 ± 2.1 % on ABTS +) and the treatment based on CZRC coating under light irradiation reduced Pseudomonas fragi (by 2.02 log CFU/mL) and Brochothrix thermosphacta (by 4.35 log CFU/mL), which prolonged the shelf life of lamb and pork to 1.8 and 2.3 times at 4 °C storage condition. This work provides a viable strategy for the development of highly adhesive coatings with self-activation enhanced activity to achieve long-lasting preservation.
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Haoyue Ning,Lixin Lu,Yuemei Zhang
To achieve long-term effective protection of food by continuously controlling the release of active substances in an active film, IRMOF-3 was post-synthetic modified with benzoic acid (BA) to obtain BA-IRMOF-3. This modification enhanced the loading capacity of carvacrol (CA) and slowed down its release rate. Research on IRMOF-3 synthesis has found that increasing the proportion of metal nodes can improve its crystallinity. The post-synthesis modification of IRMOF-3 through amide reaction successfully enhanced the binding energy with CA from −5.1 kcal/mol to −6 kcal/mol, resulting in an improved CA loading rate of 28.62% ± 0.15% and delayed release. Furthermore, the BA-IRMOF-3/CA assembly was added to the sodium alginate matrix to prepare the active film BMC@SA, which improved the mechanical and physical properties of the film. The release and antibacterial/antioxidant properties were investigated. The results demonstrated that the active film BMC@SA exhibited significant sustained-release properties and antibacterial/antioxidant activities, reducing the growth of E. coli and S. aureus by 61.95% and 49.33% respectively. In refrigerated pork experiments, the film BMC@SA slowed down the color, weight, pH changes and inhibited microbial growth of fresh pork effectively, and extended the shelf life of pork from 6 d to 12 d, which demonstrated the potential application of active film BMC@SA in food preservation.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 3
·e16407
·
IF 2.609
Runan Zhao,Yu Zhang,Huanle Chen,Rong Song,Yan Li
A green chitosan-based coating was prepared by incorporating chitosan-stabilized eugenol emulsions into chitosan solution. The physical, mechanical, rheological, and stability property of chitosan coatings were characterized and then the effect of chitosan coatings on the shelf-life of fresh meat was investigated. Emulsion incorporation greatly improved the performance of chitosan coating, including stronger anti-corrosion against pH and UV-light resistance and lower water vapor permeability. Emulsion incorporation greatly increased the inhibition zone for Escherichia coli and Staphylococcus aureus by 6.9 and 8.7 mm, respectively. After the application of coating, meat kept a bright red appearance within 14 days and its spoilage was prevented. After 14-day storage, pH value, the total number of colonies, and TVB-N of meat still met the quality standard, demonstrating that the shelf-life of meat was prolonged from 6 to 14 days. The knowledge provides a green coating to extend the shelf-life of fresh meat. Novelty impact statement Chitosan-stabilized emulsions were added into chitosan-coating materials. Eugenol-loaded chitosan coating had a good protection effect on the color of meat. Shelf-life of fresh meat was prolonged to 14 days by eugenol/chitosan coating.
研究领域:
食品科学
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生物材料学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Dan Liu,Yaokun Pang,Shenrui Pan,Jianxia Sun
More attention has been paid to developing new antibacterial drugs from natural products due to antibacterial resistance. Ferulic acid (FA) is a natural phenolic acid with demonstrated antimicrobial effects. However, its bactericidal activity is insufficient to achieve a rapid bacteria reduction in a short time. This study demonstrates the antimicrobial activity and synergistic interaction of FA in combination with ultraviolet A (UV-A) against Escherichia coli (E. coli) . The synergistic activity against E. coli was concentration and time-dependent. A set of associated changes in cellular functions of E. coli including membrane integrity, cell membrane permeability and DNA damages were measured. Morphologically, the treated cells exhibited a bacterial membrane and DNA dysfunction. Furthermore, the photostability and photochemical pathway of FA upon UV-A exposure was investigated. A rapid photochemical degradation of FA upon UV-A irradiation was observed due to the photoisomerization process of FA. Type II reaction was assumed as the main photochemical pathway as evidenced by the actions of different quenching agents. Antibacterial activity of FA + UV-A was also tested on chicken breast meat. A reduction of the loads of E. coli bacteria on chicken and good maintenance of its quality was achieved. This combination of methods helps to reduce the use of chemical food preservatives and provide new ways to control pathogenic microorganisms in food industry.
研究领域:
微生物学
·
食品安全
·
光化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Fangqu Wang,Zipeng Xu,Lin Chen,Ziyan Qiao,Yayun Hu,Xiaojing Fan,Yaping Liu,Zhuangli Kang,Feng Huang,Minyi Han,Huijuan Yang,Xianchao Feng
In order to better showcase the freshness of fresh meat, merchants usually place absorbent pads under tray packaging for preservation. However, the current absorbent pads can only absorb a small amount of blood water and cannot effectively inhibit the growth and reproduction of microorganisms in tray packaging. Herein, a super absorbent aerogel pad for preserving fresh meat was prepared through the Schiff base reaction. Benefiting from the superhydrophilicity and porous structure of aerogels, the prepared G3D1BC0.5 (Gelatin: Dialdehyde starch = 3:1, Bacterial cellulose : 0.5%) aerogel not only possessed excellent adsorption performance but also rapidly regain their shape under 70% compression strain. The G3D1BC0.5 aerogel incorporating curcumin (Cur) showed the good antibacterial ability where the survival rate of Listeria monocytogenes , Staphylococcus aureus , Escherichia coli and Salmonella typhimurium significantly decreased to lower than 45% with the increase of Cur content ( P < 0.05). Furthermore, the prepared aerogels had the excellent preservation effect on fresh meat during storage. The G3D1BC0.5-Cur0.7 aerogels can extend the shelf-life of fresh pork to 12 days by inhibiting microbial growth , protein oxidation, and lipid oxidation. Therefore, the prepared aerogel in the present study had great potential for preservation of fresh pork.
研究领域:
食品科学
·
材料科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 4
·1355
·
IF 4.927
Jiliu Pei,Shengyu Zhu,Yu Liu,Yukang Song,Feng Xue,Xiaohui Xiong,Chen Li
Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H2O2, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life.Keywords:chitosan;riboflavin;UV irradiation;pork preservation;antibacterial activity
研究领域:
食品科学
·
材料科学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）