以鹧鸪茶提取物为可食用抗氧化剂的决明子胶薄膜用于保存鸡肉干的食品包装薄膜

Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky.

作者信息

Wei Na, Pan Zijing, Ning Yuping, Liu Wenhua, Wen Xin, Yang Chen, Wang Lijuan

机构信息

Key Laboratory of Bio-Based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, China.

出版信息

Polymers (Basel). 2024 Apr 12;16(8):1086. doi: 10.3390/polym16081086.

The use of edible packaging films to delay food spoilage has attracted widespread attention. In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated, and the effect of PTE on CG films was shown. The films had high transparency and smooth surface structure. Additionally, PTE significantly improved the elongation at break and antioxidant activity of films. At 2.5% of PTE, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of the film was 46.88% after diluting 50 times, indicating excellent antioxidant property, which could be applied to food preservation. After 9 days of storage, the thiobarbituric acid reactive substances values (TBARS) of chicken jerk packaged with films containing 0% and 2.5% PTE increased from 0.12% to 1.04% and 0.11% to 0.40%, respectively. This study suggests that CG/PTE films can be used to preserve cooked meat.

使用可食用包装薄膜来延缓食品变质已引起广泛关注。在本研究中，将鹧鸪茶提取物（PTE）添加到决明胶（CG）中制备CG/PTE薄膜。研究了CG/PTE薄膜的微观结构、光学、机械、阻隔和抗氧化性能，并展示了PTE对CG薄膜的影响。薄膜具有高透明度和光滑的表面结构。此外，PTE显著提高了薄膜的断裂伸长率和抗氧化活性。在PTE含量为2.5%时，薄膜稀释50倍后的2,2-二苯基-1-苦基肼自由基（DPPH）清除率为46.88%，表明其具有优异的抗氧化性能，可应用于食品保鲜。储存9天后，用含0%和2.5%PTE的薄膜包装的五香熏干鸡肉的硫代巴比妥酸反应物值（TBARS）分别从0.12%增加到1.04%和从0.11%增加到0.40%。本研究表明，CG/PTE薄膜可用于保存熟肉。