Food Hydrocolloids最新文献

{"title":"Insight into the role of linear chains with and without branches in the structure and digestibility of rice starch gel during short-term and long-term retrogradation","authors":"Dong-Hui Geng ,&nbsp;Ning Tang ,&nbsp;Yuwei Li ,&nbsp;Siyi Chen ,&nbsp;Xiaojia Bian ,&nbsp;Yiming Wang ,&nbsp;Yongqiang Cheng","doi":"10.1016/j.foodhyd.2025.111282","DOIUrl":"10.1016/j.foodhyd.2025.111282","url":null,"abstract":"<div><div>The chain structures of starch are crucial in determining the gel retrogradation process. The roles of linear chains with and without branches in the structure and digestibility of rice starch (RS) gel during short-term (0−24 h) and long-term (1−14 d) retrogradation were investigated. The linear chains (LC) were generated by pullulanase (PUL) modification, and the linear chains with few branches (LCFB) were generated by further transglucosidase (PULTG) modification. At the same retrogradation time, the gel strength was PULTG &gt; RS &gt; PUL, the digestible starch content was RS &gt; PUL &gt; PULTG, and the digestion rate was PUL &gt; RS &gt; PULTG. The short-term and long-term retrogradation of RS gel tended to be stable after 12 h and 7 d, respectively. The LC and LCFB with high fluidity facilitated easier rearrangement, shortening the short-term retrogradation stability time to 6 h, but did not change the long-term retrogradation. The branches on LCFB enhanced intermolecular interactions to form more microcrystals and improve the crystal stability, resulting in the improvement of gel strength and the reduction of digestibility. Therefore, the LCFB was conducive to the rapid formation of starch gel with high strength and low digestibility, while maintaining exceptional comprehensive quality during storage.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111282"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the mechanisms of thermal aggregation resistance egg white: CMC concentration-mediated modification of protein structure and formation of microgel particles","authors":"Yixuan Yang ,&nbsp;Xinyue Zhang ,&nbsp;Yarong Wang ,&nbsp;Haoyang Sun ,&nbsp;Yuanyuan Zhang ,&nbsp;Yihang Tang ,&nbsp;Dewei Shu ,&nbsp;Heping Li ,&nbsp;Zhaoxia Cai","doi":"10.1016/j.foodhyd.2025.111262","DOIUrl":"10.1016/j.foodhyd.2025.111262","url":null,"abstract":"<div><div>In industrial processes, heat-induced aggregation of egg white protein (EWP) severely hampers the development and application of liquid egg white products. This study aimed to fabricate thermally stabilized microgel particles of egg white protein (EMGP) via controlled phase separation using anionic polysaccharides, specifically carboxymethyl cellulose sodium salt (CMC). The underlying mechanisms, through which varying CMC concentrations impact the microstructural alterations and boost the resistance to thermal aggregation of EMGP, have been explored. The CMC concentration played a crucial role in modulating the competitive effects of phase separation and gelation in polysaccharide-protein mixed system, influencing the formation and structure of EMGP. The results demonstrated that EMGP with uniform size, high denaturation extent and compact structure were successfully obtained at optimal polysaccharide concentrations (1.5%, 2.0%, and 2.5% (w/v)). These structural modifications effectively inhibited protein unfolding and exposure of active sites during reheating, thereby enhancing the thermal stability of the EMGP. However, both insufficient and excessive polysaccharide concentrations compromised the formation of stable microgel particles. Moreover, thermal stability experiments demonstrated that the suspension of modified EMGP (5%, w/v) retained favorable flow characteristics after heating (100 °C, 30 min). In contrast, unprocessed natural EWP underwent gelation or particle degradation after reheating. Additionally, the particles exhibited excellent stability during storage. These findings offer valuable insights into the preparation of heat-stable EMGP, thereby expanding their potential applications in egg protein -based beverages.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111262"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Self-healing carboxymethyl chitosan hydrogel with anthocyanin for monitoring the spoilage of flesh foods","authors":"Fuyuan Ding ,&nbsp;Lin Fu ,&nbsp;Xiaowei Huang ,&nbsp;Jiyong Shi ,&nbsp;Megan Povey ,&nbsp;Xiaobo Zou","doi":"10.1016/j.foodhyd.2025.111270","DOIUrl":"10.1016/j.foodhyd.2025.111270","url":null,"abstract":"<div><div>Self-healing hydrogels prepared with biopolymers have been widely applied in various engineering fields. In this study, the carboxymethyl chitosan (CMC) hydrogels were fabricated through crosslinking with oxidized alginate (ADA), which can be applied in smart food packaging fields. The concentration of oxidized alginate has greatest impact on the physicochemical properties of the hydrogels. Due to the dynamic properties of Schiff base linkages and hydrogen bonds, the hydrogel demonstrated self-healing. Higher concentrations of oxidized alginate result in weaker self-healing ability of the hydrogels. The self-healing properties endowed the hydrogel with 3D printable capacity. The anthocyanin (An) in the hydrogel exhibited a color change when exposed to acidic and basic gases, making the hydrogel potentially useful for smart indicators. These intelligent indicators can be used to detect the freshness of chicken, pork and fish. In addition, the hydrogel showed excellent biodegradable properties and can be degraded in lake, soil and simulated seawater. The self-healing, biodegradable and pH sensitive hydrogels has the potential to be applied in smart food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111270"},"PeriodicalIF":11.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Maillard reaction based chitosan-monosaccharide films and the application in fruit preservation","authors":"Panpan Zhao,&nbsp;Danping Zheng,&nbsp;Ting Li,&nbsp;Haoyang Peng,&nbsp;Jiaqi He,&nbsp;Jinyi Shi,&nbsp;Jinzhong Zhao,&nbsp;Peng Li,&nbsp;Wuxia Zhang","doi":"10.1016/j.foodhyd.2025.111269","DOIUrl":"10.1016/j.foodhyd.2025.111269","url":null,"abstract":"<div><div>Due to the serious environmental pollution generated by plastic packaging, chitosan (CS)-based biodegradable films are gradually gaining popularity. However, the limited antioxidant and bacteriostatic capabilities of CS, the poor mechanical properties and water resistance of pure CS films limit their widespread adoption in food packaging. In this study, new multifunctional bioactive packaging films containing monosaccharide-modified CS and polyvinyl alcohol (PVA) were prepared to address the shortcomings of pure CS films. Initially, Maillard reaction (MR) products were prepared by conjugating chitosan with galactose/mannose (CG/CM). The successful preparation of CG/CM was confirmed using UV spectroscopy, fluorescence spectroscopy, fourier transform infrared spectroscopy (FTIR) and high-performance gel permeation chromatography (HPGPC). At an 8 mg/mL concentration, the DPPH radical scavenging activities of CM and CG were 5 and 15 times higher than that of CS, respectively. At the maximum concentration of 200 μg/mL, both CM and CG exhibited greater inhibitory effects on the growth of <em>Staphylococcus aureus</em>, <em>Pseudomonas aeruginosa</em> and <em>Escherichia coli</em>, compared to CS. Additionally, CM and CG demonstrated significantly stronger protection against oxidative damage in Vero cells than CS. These results indicate that CG and CM possess superior antioxidant and antibacterial capabilities in comparison to CS. Then, the effects of the MR on the structures and functional properties of chitosan-based films were extensively examined. Compared with pure CS films, the MR in the CG/CM films significantly changed the film microstructure, enhanced the UV-barrier property and water resistance, and only slightly reduced thermal stability. The MR reduced the tensile strength but increased the elongation at break. Meanwhile, the composite films hold good soil degradation ability. Moreover, the CG/CM films possessed excellent antioxidant and antibacterial properties and demonstrated superior fresh-keeping capacity in the preservation of strawberries and cherry tomatoes (effectively prolonged for at least 2 days or 3–6 days). Our study indicates that CG/CM films can be used as a promising biodegradable antioxidant and antibacterial biomaterial for food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111269"},"PeriodicalIF":11.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular interactions between soybean glycinin (11S) and genistin: Impact of glycosylation","authors":"Emelia Smith ,&nbsp;Lloyd Condict ,&nbsp;John Ashton ,&nbsp;Stefan Kasapis","doi":"10.1016/j.foodhyd.2025.111266","DOIUrl":"10.1016/j.foodhyd.2025.111266","url":null,"abstract":"<div><div>The nature of molecular interactions between soy glycinin (11S) and genistin (GNI) at near neutral pH and ambient temperature was investigated using molecular dynamics and a variety of spectroscopic methods to understand the impact of isoflavone glycosylation. Fluorescence quenching in combination with a Job plot analysis predicted that GNI binds to a single trimer of the 11S molecule in a 1:1 ratio with a binding affinity (K_A) of 1.05 × 10⁵ M⁻¹. Secondary structure analysis by circular dichroism (CD) and Fourier transform infrared spectroscopy (FTIR) revealed GNI did not cause any significant structural alterations to the protein following complexation. UV–vis measurements did not show any changes in absorption of 11S in the presence of GNI, suggesting that interactions were non-covalent in nature. These findings were confirmed by molecular docking and dynamics whereby the top-ranking binding site revealed GNI was stabilised in the interior hydrophobic region of 11S by 5 persistent hydrogen bonds from 11S and hydroxyl groups of the GNI glucoside. In contrast, in silico modelling from this work on the aglycone counterpart, genistein (GNE), exhibited a less stable, more dynamic behaviour, with fleeting hydrogen bond formation, consistent with a lower binding affinity/association with 11S. Overall, phenolic glycosylation significantly increased the ligand binding affinity and stability with soy 11S due to additional hydroxyl groups on the glucoside participating in persistent hydrogen bonds.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111266"},"PeriodicalIF":11.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted esterification of enzymatic starch for fabrication of OSA starch/chitosan complex granule: A stabilizer for Pickering emulsion","authors":"Junwei Fan ,&nbsp;Wenkai Lyu ,&nbsp;Jing Li ,&nbsp;Fei Hu","doi":"10.1016/j.foodhyd.2025.111273","DOIUrl":"10.1016/j.foodhyd.2025.111273","url":null,"abstract":"<div><div>In this paper, we optimized the esterification reaction of enzymatic starch by using ultrasonic, and then explored the physicochemical properties of chitosan and OSA starch complex granules. Rice starch, after enzymatic treatment, was subjected to esterification and ultrasonic to produce OSA rice starch. Then, chitosan was used to complex with OSA rice starch. The results indicated that simultaneous ultrasonication and esterification did not significantly enhance the damage to the crystalline structure of starch, and Raman spectroscopy showed a more uniform distribution of OSA groups. The zeta-potential and FT-IR showed chitosan and OSA starch complex mainly relied on electrostatic interaction. Enzyme treatment and ultrasonication can improve the thermal stability of the complex granules and the adsorption stability at the oil-water interface. The complex granules were used as Pickering emulsion stabilizers to obtain very large droplet sizes with excellent stability, which is an excellent Pickering emulsion stabilizer to expand the application of starch-based Pickering emulsions in the food industry in the future.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111273"},"PeriodicalIF":11.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced fresh walnut preservation using chitosan films reinforced with cinnamon essential oil and bacterial cellulose pickering emulsion","authors":"Chen Chen,&nbsp;Suyun Deng,&nbsp;Huaixiang Tian,&nbsp;Haiyan Yu,&nbsp;Juan Huang,&nbsp;Xinman Lou,&nbsp;Haibin Yuan","doi":"10.1016/j.foodhyd.2025.111267","DOIUrl":"10.1016/j.foodhyd.2025.111267","url":null,"abstract":"<div><div>Fresh walnuts are prone to browning and microbial spoilage post-harvest due to their high water content and enzyme activity. Although chitosan-based preservation materials shows great potential for the preservation of fruits and vegetables, their effectiveness is hindered by limited antibacterial, antioxidant, and mechanical properties. In this study, a novel biomass composite film was developed by integrating bacterial cellulose (BC) stabilized cinnamon essential oil Pickering emulsion (CEO-BC-PEs) into chitosan (CS) through hydrogen bonding. The physicochemical characteristics, biodegradability, antioxidant capacity, and antibacterial properties of the CS-BC-CEO composite film were evaluated, and its preservation effect on fresh walnuts was assessed. Results indicated that hydrogen bonding between the CEO-BC-PEs and the CS matrix significantly improved the composite film's thermal stability, mechanical strength, and barrier properties. Specifically, the incorporation of CEO-BC-PEs enhanced the tensile strength (TS) and elongation at break (EAB) by 51.24% and 28.79%, respectively, while reducing water vapor permeability (168.19 mg mm·kPa⁻¹·h⁻¹·m⁻²) and ultraviolet light transmittance (&lt;75%). Additionally, the film demonstrated excellent antioxidant activity (up to 60%), antibacterial efficacy (up to 65%), and biodegradability. When used for preserving fresh walnuts, the composite film effectively reduced nutrient loss, delayed lipid oxidation, and suppressed the activity of browning-related enzymes, thereby significantly extending the shelf life of the walnuts. These findings highlight the potential of the CS-BC-CEO composite film as a promising solution for fresh walnuts preservation and suggest its applicability in developing sustainable active biomass packaging materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111267"},"PeriodicalIF":11.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The complex of arachin amyloid-like fibrils formed with ultrasound treatment and chitosan: A potential vehicle for betanin and curcumin with improved chemical stability and slow release in vitro","authors":"Qin Yang ,&nbsp;Xiao-Hong Yu ,&nbsp;Jing-Wen Zhang ,&nbsp;Yi-Xuan Jiang ,&nbsp;Han-Qing Chen","doi":"10.1016/j.foodhyd.2025.111272","DOIUrl":"10.1016/j.foodhyd.2025.111272","url":null,"abstract":"<div><div>Plant protein amyloid-like fibrils have aroused great attention as potential vehicles for bioactive substances. In this study, arachin amyloid-like fibrils (AF) formed with ultrasound treatment (UAF) during the lag phase of fibrillation process were prepared and complexed with chitosan (CS) to construct novel vehicles for betanin (Bet) and curcumin (Cur). The aim of this work was to characterize the AF-CS and UAF-CS complexes, the combination mechanism of the binary complexes with Bet/Cur and their protection effect on Bet and Cur. Results showed that combination with CS decreased the thioflavin T fluorescence intensity, surface hydrophobicity and surface charges of AF and UAF. When the AF-CS and UAF-CS combined with Bet or Cur, the ternary complexes showed intricate network structures as visualized by atomic force microscopy. Moreover, the AF-CS-Cur and UAF-CS-Cur showed larger network than AF-CS-Bet and UAF-CS-Bet. The fluorescence quenching and time‒resolved fluorescence results revealed static quenching of AF-CS and UAF-CS by Bet or Cur. Compared with AF-CS, UAF-CS showed higher values of quenching constant (Ksv = 1.9948 × 10⁵ mol⁻¹ L, 2.7240 × 10⁵ mol⁻¹ L) and binding constant (Ka = 156.2428 mol⁻¹ L, 42717 mol⁻¹ L) to Bet and Cur, respectively. Moreover, the retention rate of Bet and Cur in the UAF-CS complex (57.6%, 91.0%) was higher than those in the AF-CS complex (47.7%, 87.2%) after heating for 40 min, respectively. Additionally, more content of Bet and Cur were retained in UAF-CS complex when they were exposed to NaCl (100–400 mM). The Bet and Cur in UAF-CS complex also showed sustained release behavior in the simulated gastrointestinal digestion. This study indicates that the vehicle of UAF-CS complex could effectively stabilize Bet and Cur, which can promote the application of Bet and Cur in fat-free functional beverages.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111272"},"PeriodicalIF":11.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of the physicochemical and technological properties and baking performance of Lentil, Faba Bean, Chickpea, and Quinoa starch","authors":"Theresa Boeck ,&nbsp;Emanuele Zannini ,&nbsp;Elke K. Arendt","doi":"10.1016/j.foodhyd.2025.111259","DOIUrl":"10.1016/j.foodhyd.2025.111259","url":null,"abstract":"<div><div>This study comprehensively analyses the physicochemical and functional properties of underutilized starches from lentil, faba bean, chickpea, and quinoa compared to widely used maize, pea, waxy rice, potato, and wheat starches, and shows the effect the starches have in gluten-free bread applications. By incorporating a broad range of compositional and functional analyses, this research offers unique insights into the interrelationships among starch composition and functionality and how they collectively influence gluten-free bread performance. Significant variations were found in amylose content, granule size, gelatinisation behaviour, and other functional properties. Lentil, faba bean, chickpea and pea starches exhibited high amylose (24.1–25.6%) and resistant starch content (9.4–11.6%), while quinoa starch had the lowest amylose content (5.3%) and was highly digestible (0.6% resistant starch). Potato starch demonstrated the highest peak viscosity (7006 mPa.s), while quinoa had the lowest (514 mPa.s). Maize starch had the highest pasting temperature at 81.5 °C), and the highest gelatinisation enthalpy was found in potato (−21.5 J/g) and waxy rice starch (−17.0 J/g). Retrogradation enthalpy and degree of retrogradation were highest for potato and legume starches. Bread resilience was linked to starch gel hardness, solubility, and retrogradation, with potato starch achieving the highest slice area (21.7 cm²) and lentil, faba bean and pea starch also producing large slice areas (18.9–20.3 cm²) and appealing bread colour and crumb structure. The comprehensive results of this study allow for the selection of appropriate starch sources to optimise sensory and structural properties of food products, and highlight the potential of underused starches for sustainable and innovative food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111259"},"PeriodicalIF":11.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of active gelatin-based films incorporating V-type granular starch-curcumin complex and ε-polylysine for short-term refrigerated preservation of salmon fillets","authors":"Zihang Yan ,&nbsp;Sixing Lai ,&nbsp;Suqi Yang ,&nbsp;Kefan Ouyang ,&nbsp;Yuanyuan Feng ,&nbsp;Hao Hu ,&nbsp;Xing Hu ,&nbsp;Hua Xiong ,&nbsp;Qiang Zhao","doi":"10.1016/j.foodhyd.2025.111260","DOIUrl":"10.1016/j.foodhyd.2025.111260","url":null,"abstract":"<div><div>Active gelatin-based films (CUR-PLLF) incorporating V-type granular starch-curcumin complex (VGS-C) and ε-polylysine (PLL) were developed for the short-term refrigerated preservation of salmon fillets. The experiment demonstrates that the composite film (CUR-PLLF), exhibits an enhanced elongation at break by 36.67%, accompanied by a marked increase in DPPH radical scavenging activity from 2.40% to 9.07%. The water vapor permeability and oxygen permeability of CUR-PLLF film were reduced by 14.02% and 18.09%, respectively, and it can be completely degraded in soil within 14 d, demonstrating significant environmental advantages. In salmon fillets refrigeration experiments, CUR-PLLF inhibited bacterial proliferation and fat oxidation, resulting in a 17.25% reduction in Total volatile base nitrogen level, which were below the spoilage threshold of 25 mg/100 g. Additionally, the content of thiobarbituric acid-reactive substances decreased by 30.77%. These findings suggest that the developed gelatin-based film exhibits comprehensive advantages in antibacterial properties, antioxidant activity, and biodegradability, offering an efficient and environmentally friendly solution for the preservation of salmon during short-term refrigeration.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111260"},"PeriodicalIF":11.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}