{"title":"猪胶原蛋白功能改性及没食子酸掺入生物基活性膜的研制","authors":"Lili Liu, Yuhan Duan, Yuting Lu, Jingyao Duan, Weiwei Cheng, Baocheng Xu","doi":"10.1111/1750-3841.70226","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> ABSTRACT</h3>\n \n <p>This study investigated the synergistic effects of enzymatic hydrolysis and glycosylation on pig collagen (PC) films and the further enhancement of these films by the incorporation of gallic acid (GA). The aim of the study was to develop bio-based active films with improved functional properties for potential food packaging applications, particularly in preserving pork. The glucose hydrolyze PC (HG-PC) complex film and the GA composites (GA-HG-PC) film were prepared, and their structural, mechanical, water sensitivity, and color properties were thoroughly evaluated. The films were characterized using Fourier transform-infrared spectroscopy (FT-IR), x-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM), all of which confirmed the beneficial modifications achieved by the combined enzymatic and glycosylation treatments, as well as the incorporation of GA. According to the results, the GA-HG-PC film exhibited the highest elongation at break (45.12%) and the greatest tensile strength (1.13 MPa), both of which were significantly improved compared to other films (<i>p</i> < 0.05). Furthermore, in terms of water sensitivity, the GA-HG-PC film demonstrated the lowest swelling ratio (6.98%), water solubility (28.75%), and water vapor permeability (3.31 × 10<sup>−12</sup> g/(m s kPa)), indicating superior water resistance (<i>p</i> < 0.05). Additionally, the GA-HG-PC film exhibited improved color stability with the lowest opacity. In the meanwhile, the addition of GA significantly enhanced antioxidant properties of GA-HG-PC film, as evidenced by DPPH and ABTS radical scavenging activities of 41.04% and 36.43%, respectively (<i>p</i> < 0.05). Upon application to fresh pork, the GA-HG-PC film coating demonstrated a significant reduction in key quality indicators of raw meat compared to other control films. This investigation illuminated pathways for the augmentation of the functional attributes of PC films and showed a potential application of the complex films in edible food packaging materials.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <div>\n <ul>\n \n <li>The GA-HG-PC film can be used as an eco-friendly packaging material for preserving perishable foods.</li>\n \n <li>The GA-HG-PC film, with improved mechanical strength and reduced water sensitivity, is ideal for food packaging.</li>\n \n <li>This bio-based film offers a sustainable alternative to traditional packaging.</li>\n </ul>\n </div>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 8","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of Bio-Based Active Film by the Functional Modification of Pig Collagen and Incorporated With Gallic Acid\",\"authors\":\"Lili Liu, Yuhan Duan, Yuting Lu, Jingyao Duan, Weiwei Cheng, Baocheng Xu\",\"doi\":\"10.1111/1750-3841.70226\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n <h3> ABSTRACT</h3>\\n \\n <p>This study investigated the synergistic effects of enzymatic hydrolysis and glycosylation on pig collagen (PC) films and the further enhancement of these films by the incorporation of gallic acid (GA). The aim of the study was to develop bio-based active films with improved functional properties for potential food packaging applications, particularly in preserving pork. The glucose hydrolyze PC (HG-PC) complex film and the GA composites (GA-HG-PC) film were prepared, and their structural, mechanical, water sensitivity, and color properties were thoroughly evaluated. The films were characterized using Fourier transform-infrared spectroscopy (FT-IR), x-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM), all of which confirmed the beneficial modifications achieved by the combined enzymatic and glycosylation treatments, as well as the incorporation of GA. According to the results, the GA-HG-PC film exhibited the highest elongation at break (45.12%) and the greatest tensile strength (1.13 MPa), both of which were significantly improved compared to other films (<i>p</i> < 0.05). Furthermore, in terms of water sensitivity, the GA-HG-PC film demonstrated the lowest swelling ratio (6.98%), water solubility (28.75%), and water vapor permeability (3.31 × 10<sup>−12</sup> g/(m s kPa)), indicating superior water resistance (<i>p</i> < 0.05). Additionally, the GA-HG-PC film exhibited improved color stability with the lowest opacity. In the meanwhile, the addition of GA significantly enhanced antioxidant properties of GA-HG-PC film, as evidenced by DPPH and ABTS radical scavenging activities of 41.04% and 36.43%, respectively (<i>p</i> < 0.05). Upon application to fresh pork, the GA-HG-PC film coating demonstrated a significant reduction in key quality indicators of raw meat compared to other control films. This investigation illuminated pathways for the augmentation of the functional attributes of PC films and showed a potential application of the complex films in edible food packaging materials.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Applications</h3>\\n \\n <div>\\n <ul>\\n \\n <li>The GA-HG-PC film can be used as an eco-friendly packaging material for preserving perishable foods.</li>\\n \\n <li>The GA-HG-PC film, with improved mechanical strength and reduced water sensitivity, is ideal for food packaging.</li>\\n \\n <li>This bio-based film offers a sustainable alternative to traditional packaging.</li>\\n </ul>\\n </div>\\n </section>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"90 8\",\"pages\":\"\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-08-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70226\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70226","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Development of Bio-Based Active Film by the Functional Modification of Pig Collagen and Incorporated With Gallic Acid
ABSTRACT
This study investigated the synergistic effects of enzymatic hydrolysis and glycosylation on pig collagen (PC) films and the further enhancement of these films by the incorporation of gallic acid (GA). The aim of the study was to develop bio-based active films with improved functional properties for potential food packaging applications, particularly in preserving pork. The glucose hydrolyze PC (HG-PC) complex film and the GA composites (GA-HG-PC) film were prepared, and their structural, mechanical, water sensitivity, and color properties were thoroughly evaluated. The films were characterized using Fourier transform-infrared spectroscopy (FT-IR), x-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM), all of which confirmed the beneficial modifications achieved by the combined enzymatic and glycosylation treatments, as well as the incorporation of GA. According to the results, the GA-HG-PC film exhibited the highest elongation at break (45.12%) and the greatest tensile strength (1.13 MPa), both of which were significantly improved compared to other films (p < 0.05). Furthermore, in terms of water sensitivity, the GA-HG-PC film demonstrated the lowest swelling ratio (6.98%), water solubility (28.75%), and water vapor permeability (3.31 × 10−12 g/(m s kPa)), indicating superior water resistance (p < 0.05). Additionally, the GA-HG-PC film exhibited improved color stability with the lowest opacity. In the meanwhile, the addition of GA significantly enhanced antioxidant properties of GA-HG-PC film, as evidenced by DPPH and ABTS radical scavenging activities of 41.04% and 36.43%, respectively (p < 0.05). Upon application to fresh pork, the GA-HG-PC film coating demonstrated a significant reduction in key quality indicators of raw meat compared to other control films. This investigation illuminated pathways for the augmentation of the functional attributes of PC films and showed a potential application of the complex films in edible food packaging materials.
Practical Applications
The GA-HG-PC film can be used as an eco-friendly packaging material for preserving perishable foods.
The GA-HG-PC film, with improved mechanical strength and reduced water sensitivity, is ideal for food packaging.
This bio-based film offers a sustainable alternative to traditional packaging.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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