Preparation of tuna skin gelatin–polyphenol intelligent packaging film and its application in the preservation of tuna

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-10 DOI:10.1016/j.foodchem.2025.146621

Hao Zeng , Qinghe Yin , Hui Sun , Liming Zhang , Tao Yang , Kai Wang , Haohao Shi , Jiamei Wang , Guanghua Xia , Yongqiang Zhao , Gang Yu

{"title":"Preparation of tuna skin gelatin–polyphenol intelligent packaging film and its application in the preservation of tuna","authors":"Hao Zeng , Qinghe Yin , Hui Sun , Liming Zhang , Tao Yang , Kai Wang , Haohao Shi , Jiamei Wang , Guanghua Xia , Yongqiang Zhao , Gang Yu","doi":"10.1016/j.foodchem.2025.146621","DOIUrl":null,"url":null,"abstract":"<div><div>To address aquatic product preservation challenges, this study developed an intelligent label leveraging natural pigments' antibacterial and responsive properties. A composite film integrating purple sweet potato anthocyanins and curcumin was fabricated via blow-spinning technology. The gelatin-polyvinyl alcohol-chitosan interpenetrating polymer network significantly enhanced film properties, including hydrophobicity (water contact angle: 102.8° ± 1.56°), thermal stability (Peak heat absorption:123 °C), and elongation at break (stress: 1.18 kg/mm<sup>2</sup>, stain: 43 %). The film delayed tuna spoilage through synergistic mechanisms: curcumin disrupted bacterial biofilm integrity (total bacterial count reduced by 3.37 log CFU/g), inhibited lipid oxidation, while the curcumin/anthocyanin composite film (GC-CR/ATH) reduced metmyoglobin content to 21.8 g/s and delayed browning. The PVA-incorporated GCP-CR/ATH film optimized sustained release of active compounds and maintained fish texture (springiness: 0.42 mm, hardness: 12.5 N) via “antibacterial-antioxidant-pH responsive” synergy. This work provides theoretical support for real-time freshness monitoring and active packaging in aquatic products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146621"},"PeriodicalIF":9.8000,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625038737","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

To address aquatic product preservation challenges, this study developed an intelligent label leveraging natural pigments' antibacterial and responsive properties. A composite film integrating purple sweet potato anthocyanins and curcumin was fabricated via blow-spinning technology. The gelatin-polyvinyl alcohol-chitosan interpenetrating polymer network significantly enhanced film properties, including hydrophobicity (water contact angle: 102.8° ± 1.56°), thermal stability (Peak heat absorption:123 °C), and elongation at break (stress: 1.18 kg/mm², stain: 43 %). The film delayed tuna spoilage through synergistic mechanisms: curcumin disrupted bacterial biofilm integrity (total bacterial count reduced by 3.37 log CFU/g), inhibited lipid oxidation, while the curcumin/anthocyanin composite film (GC-CR/ATH) reduced metmyoglobin content to 21.8 g/s and delayed browning. The PVA-incorporated GCP-CR/ATH film optimized sustained release of active compounds and maintained fish texture (springiness: 0.42 mm, hardness: 12.5 N) via “antibacterial-antioxidant-pH responsive” synergy. This work provides theoretical support for real-time freshness monitoring and active packaging in aquatic products.

Abstract Image

查看原文本刊更多论文

金枪鱼皮明胶-多酚智能包装膜的制备及其在金枪鱼保鲜中的应用

为了解决水产品保存的挑战，本研究开发了一种利用天然色素的抗菌和反应特性的智能标签。采用吹风纺丝工艺制备了紫薯花青素和姜黄素的复合膜。明胶-聚乙烯醇-壳聚糖互穿聚合物网络显著提高了薄膜的性能，包括疏水性（水接触角：102.8° ± 1.56°）、热稳定性（峰值吸热：123 °C）和断裂伸长率（应力：1.18 kg/mm2，染率：43 %）。该膜通过协同机制延缓了金枪鱼的腐败：姜黄素破坏了细菌生物膜的完整性（细菌总数减少了3.37 log CFU/g），抑制了脂质氧化，而姜黄素/花青素复合膜（GC-CR/ATH）将肌红蛋白含量降低到21.8 g/s，延缓了褐变。pva掺入的GCP-CR/ATH膜通过“抗菌-抗氧化- ph响应”协同作用，优化了活性化合物的缓释，并保持了鱼的质地（弹性：0.42 mm，硬度：12.5 N）。本研究为水产品实时新鲜度监测和活性包装提供了理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.