National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
Int J Biol Macromol. 2022 Jan 1;194:510-520. doi: 10.1016/j.ijbiomac.2021.11.094. Epub 2021 Nov 22.
Plant essential oils lose their activity due to unstable chemical properties and volatility, and the coating can improve their stability by encapsulating. The three-layer coatings were prepared by tape casting method with flaxseed gum (FG) and chitosan (CS) as film-forming materials, eugenol (EG) and laurel essential oil (LEO) as preservatives. The composite coatings were characterized, and their physicochemical properties, release properties, antibacterial and antioxidant properties were determined. Meanwhile, the protective effect of the composite coatings on rainbow trout fillets myofibril protein was studied. The mechanical properties of the FG/CS/FG coatings are better than FG coating. The release of EG and LEO from the coatings are followed simple diffusion mechanism. After added essential oils, the antibacterial and antioxidant properties of the composite coatings are significantly enhanced. In the preservation process of the rainbow trout fillets, the composite coatings can reduce the carbonyl content, increase the sulfhydryl content and Ca-ATPase activity. The β-sheet content is 6.09%-15.63% higher than that of control, indicating the coatings are helpful to maintain the order of myofibril protein. The composite coatings slowed down the decrease of antioxidant enzyme activity, thus delay the protein oxidation. Because of long-term antibacterial and antioxidant properties, the composite coatings have potential value in food preservation or food packaging materials.
植物精油由于化学性质不稳定和挥发性而失去活性，而涂层可以通过包封来提高其稳定性。采用胶带铸造法，以亚麻籽胶（FG）和壳聚糖（CS）为成膜材料，丁香酚（EG）和月桂精油（LEO）为防腐剂，制备了三层涂层。对复合涂层进行了表征，并测定了其物理化学性质、释放性能、抗菌和抗氧化性能。同时，研究了复合涂层对彩虹鳜鱼片肌原纤维蛋白的保护作用。FG/CS/FG 涂层的力学性能优于 FG 涂层。EG 和 LEO 从涂层中的释放遵循简单的扩散机制。添加精油后，复合涂层的抗菌和抗氧化性能显著增强。在彩虹鳜鱼片的保鲜过程中，复合涂层可以降低羰基含量，增加巯基含量和 Ca-ATP 酶活性。β-折叠含量比对照高 6.09%-15.63%，表明涂层有助于保持肌原纤维蛋白的有序性。复合涂层减缓了抗氧化酶活性的降低，从而延缓了蛋白质氧化。由于具有长期的抗菌和抗氧化性能，复合涂层在食品保鲜或食品包装材料方面具有潜在的价值。
