Biodegradable photosensitive antimicrobial hydrogel film based on curcumin-carbon dots for raw meat preservation.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102730

Xiaoqin Pan, Shan Xiao, Yanxue Cai, Zhouyi Xiong, Bo Wang, Xuan Chen, Jihui Wang

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引用次数: 0

Abstract

Biodegradable photodynamic antimicrobial hydrogel films have gained significant attention for food preservation. Konjac glucomannan (KGM) based hydrogels offer commendable biocompatibility and biodegradability but exhibit low antimicrobial activity. While curcumin (Cur) is widely incorporated into biodegradable antimicrobial packaging, it often compromises transparency and shortens the functional lifespan of hydrogel films. In this study, we report a biodegradable photosensitive film based on KGM, polyvinyl alcohol (PVA), D-sorbitol and Curcumin‑carbon dots (Cur-CDs). The water penetrating in the film show the Fick diffusion behavior, and biodegraded 27.90 % within 4 weeks. Cur-CDs enhanced hydrogen bonding between KGM and PVA, resulting in a smoother film surface, a 17.80° reduction in water contact angle, and a 24.91 % increase in transparency. Besides, the light stability of Cur-CDs in film was significantly enhanced. Accordingly, 1.74 × 10⁴ CFU microbial colony was photodynamic eliminated when applied on pork preservation, showing the promising potential application in food preservation.

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基于姜黄素碳点的可生物降解光敏抗菌水凝胶膜用于生肉保存。

可生物降解的光动力抗菌水凝胶膜在食品保鲜方面得到了广泛的关注。魔芋葡甘露聚糖（KGM）为基础的水凝胶具有良好的生物相容性和生物降解性，但抗菌活性低。虽然姜黄素（Cur）被广泛纳入可生物降解的抗菌包装中，但它往往会损害透明度并缩短水凝胶膜的功能寿命。在这项研究中，我们报道了一种基于KGM，聚乙烯醇（PVA）， d -山梨醇和姜黄素碳点（Curcumin - carbon dots, cu - cds）的可生物降解光敏膜。水在膜中的渗透表现为菲克扩散行为，4周内生物降解率达27.90%。cu - cds增强了KGM和PVA之间的氢键，使膜表面更光滑，水接触角降低了17.80°，透明度提高了24.91%。此外，cu - cds在薄膜中的光稳定性也得到了显著提高。因此，1.74 × 104 CFU微生物菌落在猪肉保鲜中被光动力消除，显示出在食品保鲜中的潜在应用前景。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.