Fabrication and characterization of gelatin/carboxymethyl chitosan composite film incorporated with carvacrol and its preservation efficacy in Chinese mitten crab (Eriocheir sinensis)
Anthony Pius Bassey , Xiaozhen Cui , Isaiah Henry Ibeogu , Fan Wang , Mustapha Muhammad Nasiru , Hadiza Kabir Bako , Linlin Fan , Xiaoli Liu
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引用次数: 0
Abstract
The demand for active food packaging to enhance the shelf-life of food products is increasing globally. Hence, composite films were fabricated with gelatin (GL) and carboxymethyl chitosan (CC) at different carvacrol (CA) proportions (0, 1, 2, and 3 %). The physical and chemical properties, morphology, molecular characteristics, and bioactivities were investigated. CA markedly improved the thickness, tensile strength, elongation-at-break, and opacity of the films, ranging from 0.12 to 0.17 mm, 26.92–47.46 MPa, 29.15–32.67%, and 1.73–3.88 mm in GL/CC/CA-0 and 3%, respectively (p < 0.05). Moisture content (12.78%), swelling ratio (47.06%), water solubility (40.25), and water vapor barrier (2.55–4.73 × 10−11 g−1 s −1 Pa−1) were significantly reduced in GL/CC/CA-3% films. While the micrographs revealed the even distribution of CA in the GL/CC matrix, its addition did not affect the chemical structure of the matrix according to the Fourier transform infrared and X-ray diffraction results. The antioxidant and antibacterial activities were also enhanced, with the shelf life extended by 3 d in the GL/CC/CA-3%-packaged crab meat. Besides, the inhibition of the abundant spoilers, Pseudoalteromonas, Carnobacterium, and Psychrobacter in the GL/CC/CA-3% group affirmed the promising potential of GL/CC/CA films in preserving crab meats.
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.
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