A photodynamic inactivation-mediated 5-aminolevulinic acid-grafted chitin film for preserving salmon: antibacterial efficiency and storage quality maintenance

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-30 DOI:10.1016/j.foodchem.2025.145763

Huajian Ou , Lu Chen , Qiaohui Zeng , Zhiyun Peng , Zihao Lin , Ping Qi , Konglong Feng , Jing Jing Wang

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引用次数: 0

Abstract

A 5-aminolevulinic acid (ALA)-grafted chitin film (O-CT/ALA film) with a photodynamic inactivation (PDI) against bacteria was previously fabricated, and its preservation efficiency and mechanisms against salmon were explored. Results showed that the PDI-mediated O-CT/ALA film exhibited sustained generation capability of ROS, which had potent antibacterial activity in vitro under blue LED irradiation. Moreover, this film significantly inactivated the native bacteria and suppressed their growth in salmon fillets during storage at 4 °C and 25 °C, extending the shelf-life by >2 days compared to commercial polyethylene film. Consequently, the O-CT/ALA film retained the textural integrity of salmon muscle, stabilized the physicochemical properties of pH value, electrical conductivity, color appearance, and reduced the level of protein and lipid oxidation. Notably, it obviously reduced the accumulation of microbial metabolites and oxidation-related volatile compounds in salmon. Therefore, the PDI-mediated film shows a valid ability in preserving the storage quality of aquatic products.

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光动力失活介导的5-氨基乙酰丙酸接枝几丁质鲑鱼保鲜膜：抗菌效果及保藏品质

制备了一种具有光动力灭活（PDI）杀菌作用的5-氨基乙酰丙酸（ALA）接枝几丁质膜（O-CT/ALA膜），并对其对鲑鱼的保鲜效果和机理进行了探讨。结果表明，pdi介导的O-CT/ALA膜具有持续生成ROS的能力，在蓝光LED照射下具有较强的体外抗菌活性。此外，在4 °C和25 °C的储存过程中，该薄膜显著地灭活了鲑鱼鱼片中的原生细菌并抑制了它们的生长，与商用聚乙烯薄膜相比，保质期延长了2 天。因此，O-CT/ALA膜保留了鲑鱼肌肉的质地完整性，稳定了pH值、电导率、颜色外观等理化性质，并降低了蛋白质和脂肪的氧化水平。值得注意的是，它明显减少了鲑鱼中微生物代谢物和氧化相关挥发性化合物的积累。因此，pdi介导的膜在保持水产品贮藏质量方面表现出有效的能力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.