Snakehead fish (Channa argus) skin protein-based antioxidant films enhanced by fish skin protein/rosmarinic acid/curcumin self-assembled nanospheres

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-07 DOI:10.1016/j.foodhyd.2025.111732

Kemeng Qin , Xinyu Sun , Ruican Wang , Jingmin Liu , Haitao Wang , Yi Wang , Shuo Wang

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引用次数: 0

Abstract

The development of sustainable and high-performance food packaging materials is crucial for addressing global food waste and environmental pollution issues. An innovative approach was proposed by using fish skin protein (FSP) from Channa argus as a natural carrier to promote the self-assembly of rosmarinic acid (RA) and curcumin (CUR) into stable nanospheres (FSP/CUR/RA) through non-covalent interactions such as hydrogen bonds, π-alkyl/π-anion interactions, and electrostatic interactions in this study. Compared with binary systems, the self-assembled FSP/CUR/RA ternary nanospheres exhibited significant advantages in colloidal stability and functionality: the optimized RA6 nanospheres have the smallest particle size (508 ± 19.30 nm), the highest ζ-potential (13.04 mV), and excellent antioxidant activity (ABTS⁺ scavenging rate of 87.91 % at 20 μL), effectively overcoming the limitations of poor solubility and instability of CUR and RA. Upon incorporating the nanospheres into the active film, its overall performance was significantly enhanced. Specifically: Barrier properties were improved, with the water vapor transmission rate reduced to 4.06 × 10⁻¹³ g m⁻¹·Pa⁻¹·s⁻¹, representing a 27.6 % decrease compared to the pure FSP film. Mechanical properties were optimized due to RA's effective inhibition of CUR aggregation, achieving a well-balanced tensile strength (TS) and elongation at break (EAB). The film demonstrated outstanding antioxidant capacity, with a free radical scavenging rate of 86.39 %, significantly higher than the control groups. Multifunctional characteristics were evident, including ultraviolet shielding capability, controlled release of CUR/RA, and complete biocompatibility (cell viability 100 %). In practical applications, FSP/CUR/RA films significantly extended the shelf life of fresh shrimp by reducing weight loss (3 % compared to 4.44 % in the control group), maintaining a low TVB-N level (11.84 mg/100 g after 3 days), and inhibiting lipid oxidation (TBARS < 1 mg MDA/100 g). This study not only provided a sustainable strategy for the value-added utilization of fish processing by-products but also promoted the design of multifunctional food packaging materials with enhanced preservation capability.

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鱼皮蛋白/迷迭香酸/姜黄素自组装纳米球增强黑鱼皮肤蛋白基抗氧化膜

开发可持续和高性能的食品包装材料对于解决全球食品浪费和环境污染问题至关重要。本研究提出了一种创新的方法，即以鳙鱼鱼皮蛋白（FSP）为天然载体，通过氢键、π-烷基/π-阴离子相互作用、静电相互作用等非共价相互作用，促进迷香酸（RA）和姜黄素（CUR）自组装成稳定的纳米微球（FSP/CUR/RA）。与二元体系相比，自组装的FSP/CUR/RA三元纳米微球在胶体稳定性和功能性方面具有显著优势：优化后的RA6纳米微球粒径最小（508±19.30 nm）， ζ-电位最高（13.04 mV），抗氧化活性优异（20 μL时ABTS+清除率为87.91%），有效克服了CUR和RA溶解度差和不稳定性的局限性。将纳米球掺入活性膜后，其整体性能显著提高。特别是：阻隔性能得到改善，水蒸气透过率降至4.06 × 10−13 g m−1·Pa−1·s−1，与纯FSP膜相比降低了27.6%。由于RA有效抑制CUR聚集，优化了机械性能，实现了良好的拉伸强度（TS）和断裂伸长率（EAB）平衡。该膜具有较强的抗氧化能力，自由基清除率达86.39%，显著高于对照组。多功能特性明显，包括紫外线屏蔽能力，控制释放CUR/RA，完全的生物相容性（细胞存活率100%）。在实际应用中，FSP/CUR/RA薄膜通过降低鲜虾的体重（3%，而对照组为4.44%）、维持较低的TVB-N水平（3天后为11.84 mg/100 g）和抑制脂质氧化(TBARS <；1 mg MDA/100 g)。本研究不仅为鱼类加工副产品的增值利用提供了可持续的策略，而且促进了多功能食品包装材料的设计，提高了食品的保存能力。

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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.