Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2025-03-08 DOI:10.1016/j.meatsci.2025.109801
Juyang Zhao , Feiran Yang , Xuwei Fang , Ming Liu , Ying Sun , Liya Gu
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Abstract

The objective of this study was to assess the efficacy of pullulan (PUL) based films incorporated with algae polyphenol extracts (APE) in preserving the freshness of porcine longissimus lumborum (PLL) during refrigerated storage at 4 °C for 7 d. Among 3 types of polysaccharides (tested konjac gum, soluble soybean polysaccharide, and PUL), the PUL-APE composite film demonstrated superior film performance. The effects of APE concentrations at 1, 2, 3, 4, and 5 % (w/v) on the barrier, mechanical, physical, and optical properties of the developed films were evaluated while exploring intermolecular interactions between APE and polysaccharides. Results revealed that increasing APE concentration significantly enhanced the thickness, moisture content, and water solubility of PUL-APE composite films while decreasing brightness and opacity rate (P < 0.05). Compared to other groups, the composite film containing 3 % APE exhibited superior barrier and mechanical properties with a minimum water vapor permeability value of 2.35 ± 0.05 g/m2 and maximum tensile strength value of 55.82 ± 0.42 MPa. Additionally, the packaging effect of PUL-APE composite film on chilled PLL samples was investigated. The film effectively delayed microbial growth and minimized oxidative rancidity, texture changes, and cooking loss during refrigerated storage of PLL samples. Therefore, these PUL-APE composite films hold great potential as edible materials for meat packaging applications.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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