Cu integration and interfacial complexation via quercetin dually fortified high internal phase emulsion filling film for duck sausage preservation

Abstract

Traditional carrageenan film experienced matrix hardening, swelling and deterioration along extended storage. High internal phase emulsion (HIPE) filled carrageenan film for duck sausage preservation was fabricated through initially the virtue of dual stabilization from Cu integration and quercetin led interfacial complexation onto bovine serum albumin (BSA). With their synergy, the HIPE displayed the lowest size, kinetic instability and highest chemical stability due to the most promoted interfacial dynamics for adsorption and rheological resistance. As a consequence, the composite film of CuBSA-Q showed good interaction and compatibility through both inter-polysaccharide to polysaccharide-emulsion association transition and hydrophilic to hydrophobic conversion, along with alleviated toughness, photosensitivity and vapor permeability. Meanwhile, CuBSA-Q gave also the most elevated ABTS (40.13 ± 1.77 %) and DPPH resistance (47.23 ± 2.35 %) as well as antimicrobial activities against B. cereue (14.46 ± 0.45 mm), E. coli (16.48 ± 1.01 mm), S. aureus (15.30 ± 0.59 mm), S. enterica (15.18 ± 1.20 mm) and L. monocy (19.61 ± 0.72 mm), respectively. Especially, the product quality of visual appearance, texture, physiochemical properties and flavor of the duck sausage remains mostly unchanged with CuBSA-Q usage. Briefly, improved proofing and preservation activities of carrageenan film can be achieved with the HIPE incorporation from dual stabilization of dual stabilization from Cu integration and quercetin led interfacial complexation.