Development of active gelatin-based films incorporating V-type granular starch-curcumin complex and ε-polylysine for short-term refrigerated preservation of salmon fillets

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-22 DOI:10.1016/j.foodhyd.2025.111260

Zihang Yan , Sixing Lai , Suqi Yang , Kefan Ouyang , Yuanyuan Feng , Hao Hu , Xing Hu , Hua Xiong , Qiang Zhao

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Abstract

Active gelatin-based films (CUR-PLLF) incorporating V-type granular starch-curcumin complex (VGS-C) and ε-polylysine (PLL) were developed for the short-term refrigerated preservation of salmon fillets. The experiment demonstrates that the composite film (CUR-PLLF), exhibits an enhanced elongation at break by 36.67%, accompanied by a marked increase in DPPH radical scavenging activity from 2.40% to 9.07%. The water vapor permeability and oxygen permeability of CUR-PLLF film were reduced by 14.02% and 18.09%, respectively, and it can be completely degraded in soil within 14 d, demonstrating significant environmental advantages. In salmon fillets refrigeration experiments, CUR-PLLF inhibited bacterial proliferation and fat oxidation, resulting in a 17.25% reduction in Total volatile base nitrogen level, which were below the spoilage threshold of 25 mg/100 g. Additionally, the content of thiobarbituric acid-reactive substances decreased by 30.77%. These findings suggest that the developed gelatin-based film exhibits comprehensive advantages in antibacterial properties, antioxidant activity, and biodegradability, offering an efficient and environmentally friendly solution for the preservation of salmon during short-term refrigeration.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.