College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.
J Food Sci. 2024 Jul;89(7):4047-4063. doi: 10.1111/1750-3841.17120. Epub 2024 May 22.
Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.
扇贝富含二十碳五烯酸（EPA）和二十二碳六烯酸，但由于微生物生长和脂质氧化，扇贝容易变质。在这项研究中，通过溶液浇铸法制备了含有肉桂醛和α-生育酚（0%+0%、0.3%+0.3%、0.6%+0.6%、0.9%+0.9%和 1.2%+1.2%，w/w）作为活性填料的明胶/葡聚糖薄膜，并评估了它们对在 4°C 下冷藏 0、3、6、9 和 12 天的扇贝闭壳肌的保鲜效果。两种活性填料的加入并不影响薄膜的热稳定性，但会形成非均相和不连续的薄膜微观结构，并增加薄膜的疏水性。活性填料浓度的增加会降低薄膜的机械性能和水蒸气透过率，但会增加其结晶度、厚度、水接触角、不透明度、抗菌性能和抗氧化性能。肉桂醛和 α-生育酚的释放时间最长均出现在 95%（v/v）乙醇溶液中。含有 1.2%（w/w）活性填料的明胶/葡聚糖薄膜（Gelatin [Ge]/Dextran [Dx]/1.2 薄膜）提高了冷藏扇贝闭壳肌的化学稳定性。未包装的扇贝闭壳肌的总活菌数（TVC）在第 6 天（7.07±0.50 lg CFU/g）超过了推荐的 7 lg CFU/g 的限量，而 Ge/Dx/1.2 薄膜包装的扇贝闭壳肌的 TVC 仍在第 9 天（5.60±0.50 lg CFU/g）低于限量。因此，Ge/Dx/1.2 薄膜至少可以将冷藏扇贝闭壳肌的货架期延长 3 天。总的来说，所开发的明胶/葡聚糖活性包装薄膜有望用于水产食品的保鲜。
