山楂类黄酮微胶囊复合水凝胶的制备与表征及其在冷猪肉中的应用

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-23 DOI:10.1016/j.fochx.2025.103072

Shihao Lou , Xiaojing Sun , Ruobing Hao , Dandan Li , Hong Zhu , Jie Zhou , Rongzhi Yuan , Lin Wang , Shan Gao , Xue Han , Xinming Liu

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引用次数: 0

摘要

摘要本研究以明胶（GA）和k-卡拉胶（CG）为水凝胶基质，添加酪蛋白-山楂黄酮微胶囊（CHM）作为交联剂和抗氧化剂，制备多功能复合水凝胶（GCH）。通过对GCH-25的理化性能和机械强度的评价，确定在GA浓度为25%时制备的GCH-25具有优异的透气性（WVP）和透气性（OP），以及优异的抗拉强度和断裂伸长率。FTIR和XRD结果也反映了GA、CG和CHM之间的交联性质。同时，添加CHM的复合水凝胶具有良好的抗氧化和抗菌活性。冷猪肉保鲜试验证实，GCH能抑制铜绿假单胞菌的生长繁殖，使冷猪肉保持良好的外观形态，保质期延长至12天。结果表明，GCH能有效抑制铜绿假单胞菌的生长和繁殖，是一种有效的冷猪肉保鲜方法。这些发现突出了GCH-25作为延长储存时间的抗菌包装材料的潜力。

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Development and characterization of composite hydrogels loaded with hawthorn flavonoid microcapsules: Application in cold pork

Abstract

In this research, gelatin (GA) and k-carrageenan (CG) were employed as hydrogel matrix, and casein-hawthorn flavonoid microcapsules (CHM) were added as cross-linking agents and antioxidants to fabricate multifunctional composite hydrogels (GCH). Through the evaluation of physicochemical properties and mechanical strength, it was ascertained that GCH-25, prepared with a GA concentration of 25%, exhibited excellent water vapor permeability (WVP) and oxygen permeability (OP) properties, along with remarkable tensile strength and elongation at break. The cross-linking properties among GA, CG and CHM were also manifested reflected in the FTIR and XRD results. Meanwhile, the composite hydrogel with added CHM demonstrated good antioxidant and antibacterial activities. Cold pork preservation tests verified that GCH could inhibit the growth and reproduction of Pseudomonas aeruginosa, enabling cold pork to maintain a good appearance and morphology and extending its shelf life to 12 days. The results indicated that GCH was effective in inhibiting the growth and reproduction of Pseudomonas aeruginosa, representing an effective method for cold pork preservation. These findings highlight the potential of GCH-25 as a prospective antimicrobial packaging material for extending storage time.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.