Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI:10.1007/s11694-024-02870-7

Bing Liu, Yan Sun, Jie Zhou, Miao-miao Chen, Hong Zheng

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Abstract

The objective of this study is to investigate the effects of varying amounts of cinnamon extract (CE) on chitosan (CS) films in order to enhance their food packaging properties and antioxidant abilities. The findings revealed that all fillers, including citric acid, glycerol, and CE, were thoroughly mixed and uniformly dispersed within the CS-polymer substrate, resulting in a homogeneous composite film material through electrostatic interactions and hydrogen bonding. Multiple data analyses demonstrated that compared to the CS film alone, the CS film with 2.0% CE exhibited superior plasticity, light barrier properties, and antioxidant capabilities (a light transmittance of 74.7%, a DPPH scavenging rate of 47.33%, and a ferric reducing antioxidant power value of 0.465). Additionally, the content of total volatile base nitrogen (TVB-N) and the thiobarbituric acid value (TBARS) in the CS film containing 2.0% CE decreased by 30.86% and 59.44%, respectively, compared to the control CS film. These results suggest that the developed CS-CE composite films could effectively delay chicken meat spoilage and lipid oxidation, demonstrating significant potential for food-related applications.

Graphical Abstract

查看原文本刊更多论文

含有肉桂（Cinnamomum cassia Blume）提取物的壳聚糖薄膜的抗氧化活性及其在鸡肉保鲜中的应用

本研究旨在探讨不同量的肉桂提取物（CE）对壳聚糖（CS）薄膜的影响，以增强其食品包装性能和抗氧化能力。研究结果表明，包括柠檬酸、甘油和 CE 在内的所有填料都能充分混合并均匀分散在 CS 聚合物基材中，通过静电作用和氢键作用形成均匀的复合薄膜材料。多项数据分析表明，与单独的 CS 薄膜相比，含有 2.0% CE 的 CS 薄膜具有更出色的可塑性、光阻隔性和抗氧化能力（透光率为 74.7%，DPPH 清除率为 47.33%，铁还原抗氧化能力值为 0.465）。此外，与对照 CS 薄膜相比，含有 2.0% CE 的 CS 薄膜中的总挥发性碱基氮（TVB-N）含量和硫代巴比妥酸（TBARS）值分别降低了 30.86% 和 59.44%。这些结果表明，所开发的 CS-CE 复合薄膜可有效延缓鸡肉变质和脂质氧化，在食品相关应用方面具有巨大潜力。图文摘要

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.