National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Key Laboratory of Biomedical Polymers of Ministry of Education, College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China.
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Int J Biol Macromol. 2024 Sep;276(Pt 2):133907. doi: 10.1016/j.ijbiomac.2024.133907. Epub 2024 Jul 15.
In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m·h·kPa) to 1.541 g·mm·(m·h·kPa), respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.
在这项研究中，使用蛋黄（EY）和壳聚糖（CS）制备了一种新型的保鲜可食用膜，并用不同浓度的姜黄素（Cur）进行食品包装。添加 Cur 显著提高了拉伸强度、断裂伸长率和耐水性，分别从 15.70 MPa 增加到 24.24 MPa、43.79%增加到 63.69%、1.599 g·mm·(m·h·kPa)增加到 1.541 g·mm·(m·h·kPa)。Cur 还影响了水分含量、溶胀度和薄膜颜色。SEM 显示 Cur 均匀分布，形成了光滑致密的膜表面。FT-IR 分析表明氢键有助于 Cur 整合到膜网络中。该膜具有出色的紫外线阻隔和抗氧化性能，归因于 Cur 的生色和酚羟基。因此，它们有效地抑制了肉中的脂质氧化和重量损失，从而将冷藏猪肉的保质期延长至少 2 天。总之，本研究为将活性物质与 EY（一种天然乳化剂）结合提供了一个简单且经济有效的思路，为开发可增强肉类产品安全性和质量的活性包装材料提供了有效解决方案。
