Characterization of fish gelatin-Artemisia sphaerocephala Krasch gum films prepared by adding bamboo leaf flavonoids as an active substrate: Application in chilled pork preservation

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-08-20 DOI:10.1016/j.lwt.2025.118367

Yang Liu , Jingyu Wang , Aiwen Zhang , Linna Xu , Xiaolong Li , Tieying Hu , Xixiong Shi

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引用次数: 0

Abstract

This study utilized fish gelatin (FG) and Artemisia sphaerocephala Krasch gum (ASKG) as the film-forming matrices and bamboo leaf flavonoids (BLF) as the active substance to prepare an edible packaging film with antioxidant and antimicrobial properties using the casting method. The physicochemical features of fish gelatin/Artemisia sphaerocephala Krasch gum-bamboo leaf flavonoids (FA-BLF) composite films and their ability to preserve chilled pork in a 4 °C refrigerator were studied. The addition of BLF significantly enhanced the mechanical properties, barrier properties, thermal stability, antioxidant activity, and antimicrobial activity of the FA composite films. BLF also cross-linked with FG and ASKG molecules, thereby improving the compactness and smoothness of the FA films. During the storage of chilled pork, the pH value, TVB-N value and TBARS value of the FA-BLF composite films treatment group were significantly lower than those of the control group. Moreover, it was more effective in delaying the growth and multiplication of microorganisms in chilled pork. In conclusion, the use of FA-BLF composite films prolonged the shelf life of chilled pork from 6 days to 12 days. Therefore, FA-BLF composite films are expected to be applied as active packaging films for meat preservation.

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以竹叶黄酮为活性底物制备鱼明胶-沙蒿胶膜的表征及其在冷鲜猪肉保鲜中的应用

本研究以鱼明胶（FG）和黄花蒿胶（ASKG）为成膜基质，以竹叶黄酮（BLF）为活性物质，采用铸造法制备了具有抗氧化和抗菌性能的食用包装膜。研究了鱼明胶/黄花蒿胶-竹叶黄酮复合膜的理化特性及其在4℃冰箱中的保鲜性能。BLF的加入显著提高了FA复合膜的力学性能、阻隔性能、热稳定性、抗氧化活性和抗菌活性。BLF还与FG和ASKG分子交联，从而提高了FA膜的致密性和光滑度。冷冻猪肉贮藏过程中，FA-BLF复合膜处理组的pH值、TVB-N值和TBARS值均显著低于对照组。此外，它对延缓冷鲜猪肉中微生物的生长和繁殖更有效。综上所述，FA-BLF复合膜的使用使冰鲜猪肉的保质期从6天延长至12天。因此，FA-BLF复合薄膜有望成为肉类保鲜的活性包装薄膜。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.