Tilapia gelatin films by incorporating metal-polyphenol network formed by procyanidin and zinc ion for pork preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-09-01 DOI:10.1016/j.fpsl.2024.101345

Shujun Duan, Wenxuan Sun, Pengfei Huang, Tao Sun, Xiaochen Zhao, Yinping Li, Mingyan Yan

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Abstract

There is a lack of information about the application of metal polyphenol networks (MPN) in the food industry nowadays. Herein, the MPN was prepared by procyanidin (PC) and zinc ion (Zn²⁺), and introduced into tilapia gelatin films. The MPN-modified films showed broader thickness, higher UV-Vis light barrier property, and lower water sensitivity and water vapor property than PC-modified films. When the molar ratio of Zn²⁺ to PC being 3:8, the incorporation of MPN induced the highest tensile strength of films reaching 82.47 MPa, good activity against oxidation, and improved inhibition activity to Staphylococcus aureus and Escherichia coli. The MPN-modified gelatin films could suppress the bacteria growth, and attenuate the generation of total volatile basic nitrogen and thiobarbituric acid reactive substances, causing the shelf life of pork extended by five and three days compared with the control and PC-modified films, respectively. The results suggested that MPN provided great potential in the application of food packaging.

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利用原花青素和锌离子形成的金属聚酚网络制作罗非鱼明胶薄膜，用于猪肉保鲜

目前，有关金属多酚网络（MPN）在食品工业中应用的信息还很缺乏。本文采用原花青素（PC）和锌离子（Zn2+）制备了金属多酚网络，并将其引入罗非鱼明胶薄膜中。与 PC 改性薄膜相比，MPN 改性薄膜具有更宽的厚度、更高的紫外可见光阻隔性、更低的水敏感性和水蒸气特性。当 Zn2+ 与 PC 的摩尔比为 3:8 时，加入 MPN 的薄膜拉伸强度最高，达到 82.47 MPa，抗氧化活性良好，对金黄色葡萄球菌和大肠杆菌的抑制活性也有所提高。MPN 改性明胶薄膜能抑制细菌生长，减少总挥发性碱基氮和硫代巴比妥酸活性物质的生成，使猪肉的保质期比对照组和 PC 改性薄膜分别延长了 5 天和 3 天。结果表明，MPN 在食品包装应用方面具有很大的潜力。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.