Xiaojia Guo, Shujin Liu, Lanyan Yang, Chaoguang Zhao, Liu Shi, Guangquan Xiong, Lang Chen, Sheng Chen, Wenjin Wu, Lan Wang
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引用次数: 0
Abstract
Controlled release of curcumin by a pH-sensitive carrier provides long-term preservation, which extends the shelf lives of fish. FTIR, XRD, 1H NMR, zeta potential, swelling ratio, and TG analyses indicated that a pH-sensitive starch-based carrier with a narrow pH-sensitivity range (pH 6–7) was fabricated from the carboxymethyl starch grafted with methacrylic acid and then cross-linked with β-cyclodextrin to achieve dual functionality. FTIR, XRD, and fluorescence spectroscopy revealed that the mechanism by which curcumin was encapsulated in the starch-based carriers involved hydrophobic interactions and intermolecular hydrogen bonding. The encapsulated curcumin showed improved stability, higher antioxidant activity, antibacterial activity, and biocompatibility. The pH, TVB-N, TVC, and drip loss tests confirmed that the use of the carrier-curcumin complex at a concentration of 10 mg/mL for the preservation of yellow catfish extended the shelf life for 2–4 days during cold storage and improved the storage quality of the resulting fillets. This work provides a dual functionality strategy for constructing a pH-sensitive starch-based carrier to deliver curcumin and offers a promising choice for fish preservation.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.