肉桂醛-单宁酸-醋酸锌纳米颗粒和醛交联对壳聚糖薄膜性能的影响及其在牛肉保鲜中的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-24 DOI:10.1016/j.foodhyd.2024.110881

Chao Qiu , Baicun Chen , Wenqi Yin , David Julian McClements , Zhengyu Jin , Hangyan Ji

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引用次数: 0

摘要

纯壳聚糖薄膜相对易碎，遇水易溶解，限制了其在食品保鲜中的应用。本研究采用肉桂醛-单宁酸-乙酸锌（CTZA）纳米颗粒和醛交联来提高壳聚糖薄膜的力学性能和水阻隔性能。傅里叶变换红外光谱和x射线衍射分析表明，肉桂醛已成功接枝在壳聚糖薄膜表面。改性后的壳聚糖薄膜的热稳定性和力学性能得到了很大的改善。与未改性膜相比，改性膜在干湿条件下的抗拉强度分别提高了约1.5倍和8.2倍。醛改性后，改性膜的含水率、溶胀度、水溶性、透气性均显著降低。有趣的是，改性后的膜在水中浸泡24 h后，尺寸没有明显变化，而且改性后的膜的抗紫外性能和抗氧化活性显著增强。改性后的壳聚糖膜可使包装牛肉的保质期延长5 d。研究结果表明，改性后的壳聚糖膜可作为食品保鲜的活性包装材料。

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Effect of cinnamaldehyde–tannic acid-zinc acetate nanoparticles and aldehyde crosslinking on properties of chitosan films and their application for beef preservation

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Effect of cinnamaldehyde–tannic acid-zinc acetate nanoparticles and aldehyde crosslinking on properties of chitosan films and their application for beef preservation

Pure chitosan films are relatively fragile and tend to dissolve when they come into contact with water, which limits their application in food preservation. In this study, cinnamaldehyde-tannic acid-zinc acetate (CTZA) nanoparticles and aldehyde crosslinking were used to enhance the mechanical and water barrier properties of chitosan films. Fourier transform infrared spectroscopy and X-ray diffraction analyses showed that cinnamaldehyde had been successfully grafted on the surfaces of chitosan films. The thermal stability and mechanical property of the chitosan films were greatly improved after these modifications. Compared to non-modified films, the tensile strength of modified films increased by about 1.5- and 8.2-fold under dry and wet conditions, respectively. In addition, the moisture content, swelling degree, water solubility, and water vapor permeability of the modified films were all significantly decreased after the aldehyde modification. Interestingly, the modified film showed no significant changes in dimensions after being immersed in water for 24 h. Moreover, the UV-blocking properties and antioxidant activity of the modified films were significantly enhanced. Finally, the modified films extended the shelf life of packaged beef by 5 d. These findings suggest that the modified chitosan films can be used as active packaging materials for food preservation.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.