Self-assembly of tea polyphenol onto the high strength chitosan film fabricated via a new way to enhance the antioxidant and antibacterial activity for meat preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-25 DOI:10.1016/j.fpsl.2025.101482

Yuntao Wang , Xiuqin Guo , Zhilong Qin , Rongqin Liu , Shengjie Li , Manting Du , Si Qiu , Yanhong Bai

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引用次数: 0

Abstract

Chitosan (CS) films traditionally prepared from acid have poor mechanical properties, thus limiting their application as packaging materials. In this study, high strength chitosan-tea polyphenol (CS-TP) films were fabricated via a new way. Firstly, high strength CS film was prepared by regeneration of CS dissolved in alkali from hot water, then TP was incorporated into CS film through the one step self-assembly method. It was found that large amount of TP was adsorbed onto CS film due to the strong hydrogen bonding and hydrophobic interaction between CS and TP confirmed by results of adsorption tests, FTIR and XRD. Moreover, the mechanical, anti-UV, antibacterial and anti-oxidant properties of the CS-TP films gradually enhanced with increasing content of TP. The water vapor permeability rate of CS-TP films slightly increased with increasing content of TP. Pork perseveration results indicated that the CS-TP films lowered the pH, slowed the growth of bacterial and change of color, decreased the lipid oxidation products content of fresh pork compared with CS film or the control sample, thus prolonging the shelf life of fresh pork for 2 days. Therefore, this study proposed a new strategy for preparing high strength muti-functional CS-TP films as food packaging materials.

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新方法制备的高强度壳聚糖膜将茶多酚自组装在壳聚糖膜上，提高了肉保鲜的抗氧化和抗菌活性

传统的酸法制备的壳聚糖（CS）薄膜机械性能差，限制了其作为包装材料的应用。本研究采用新方法制备了高强度壳聚糖-茶多酚（CS-TP）薄膜。首先将热水中溶解于碱中的CS进行再生制备高强度CS膜，然后通过一步自组装法将TP掺入CS膜中。吸附试验、FTIR和XRD结果证实，CS与TP之间存在强氢键和疏水相互作用，从而导致大量TP被吸附在CS膜上。随着TP含量的增加，CS-TP薄膜的机械性能、抗紫外线性能、抗菌性能和抗氧化性能逐渐增强。CS-TP膜的水蒸气透过率随TP含量的增加而略有增加。猪肉保鲜结果表明，与CS膜或对照样品相比，CS- tp膜降低了鲜肉的pH值，减缓了细菌的生长和颜色变化，降低了脂质氧化产物的含量，从而使鲜肉的保质期延长了2天。因此，本研究提出了制备高强度多功能CS-TP薄膜作为食品包装材料的新策略。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.