Development of biodegradable multifunctional zein-curcumin-quercetin-chondroitin sulfate nanoparticles with cold plasma-modified chitosan-based active film for tilapia preservation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-07 DOI:10.1016/j.foodhyd.2025.111733

Tingting Yang , Xinming Zhang , Feifei Wang , Liming Zhang , Dawei Yu , Xueying Zhang , Guanghua Xia , Jiamei Wang

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Abstract

Cold plasma (CP) modification, combined with nanotechnology, has demonstrated significant potential for enhancing the performance of bio-based packaging films. In this study, zein-curcumin-quercetin-chondroitin sulfate nanoparticles (ZCQC NPs) were incorporated into a chitosan film and modified by CP (0, 10, 30, 50 kV) to enhance the physicochemical properties, bioactivity, and preservation ability of the chitosan-based film. Fourier transforms infrared spectrometer (FT-IR) and X-ray diffraction (XRD) analyses confirmed the presence of hydrogen bonding and electrostatic interactions between the NPs and chitosan, as well as their good compatibility. Thermogravimetric analysis revealed that CP treatment synergistically enhanced the thermal stability of NPs-incorporated composite films. The incorporation of CP and NPs enhanced the film's mechanical strength, hydrophobicity, and barrier performance synergistically. Among them, the CP-C-NPs 30 kV film exhibited lower water vapor permeability (1.33 ± 0.15 g/m·d) and oxygen permeability (4.16 ± 0.27 × 10⁻⁶ g/m·d·Pa), along with excellent antioxidant and antibacterial properties. More importantly, the CP-C-NPs 30 kV film significantly reduced the total viable count (13.64 % compared to the control) and the degree of lipid oxidation (TBARS value decreased by 42.86 %) in packaged fish, extending the shelf life at 4 °C to 8 days, which was twice that of ordinary packaging film. This study not only reveals the synergistic enhancement mechanism of CP modification on the performance of active packaging materials but also provides new strategies for developing efficient food preservation materials.

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具有冷等离子体修饰壳聚糖活性膜的可降解多功能玉米素-姜黄素-槲皮素-硫酸软骨素纳米颗粒的研制

冷等离子体（CP）改性与纳米技术相结合，在提高生物基包装薄膜的性能方面显示出巨大的潜力。本研究将玉米素-姜黄素-槲皮素-硫酸软骨素纳米颗粒（ZCQC NPs）包埋于壳聚糖膜中，并分别用CP（0、10、30、50 kV）对其进行改性，以提高壳聚糖膜的理化性质、生物活性和保存能力。傅里叶变换红外光谱仪（FT-IR）和x射线衍射仪（XRD）分析证实了NPs与壳聚糖之间存在氢键和静电相互作用，具有良好的相容性。热重分析表明，CP处理可协同提高nps复合膜的热稳定性。CP和NPs的掺入协同增强了膜的机械强度、疏水性和屏障性能。其中，CP-C-NPs 30 kV膜具有较低的水蒸气渗透性（1.33±0.15 g/m·d）和氧气渗透性（4.16±0.27 × 10−6 g/m·d·Pa），并具有良好的抗氧化和抗菌性能。更重要的是，CP-C-NPs 30 kV膜显著降低了包装鱼的总活菌数（比对照降低了13.64%）和脂质氧化程度（TBARS值降低了42.86%），使包装鱼在4℃下的保质期延长至8天，是普通包装膜的两倍。本研究不仅揭示了CP改性对活性包装材料性能的协同增强机理，而且为开发高效食品保鲜材料提供了新的策略。

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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.