SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Key Lab for Aquatic Processing Quality and Safety, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Int J Biol Macromol. 2024 Oct;278(Pt 2):134683. doi: 10.1016/j.ijbiomac.2024.134683. Epub 2024 Aug 13.
In this study, the active food packaging film were prepared using hydroxypropyltrimethyl ammonium chloride chitosan with different substitution sites (O-HACC & N-HACC) and dialdehyde chitosan (DCS) grafted with protocatechuic acid (PA). To explore the effect of chitosan quaternization positions and crosslinking approaches on the slow-release and antibacterial properties, the double-crosslinked film were fabricated through the self-coupling reaction of PA and Schiff base reaction between amino groups on HACC and aldehyde groups on DCS. The HACC/DCS-based film exhibited stable porous three-dimensional networks with high nisin loading ratios (>90 %). With the participation of the catechol-catechol structure, the dense double-crosslinked film effectively restricted the diffusion of the water molecules, resulting in excellent slow-release properties fitting with the Korsmeyer-Peppas kinetic model. Especially, O-HACC/PA-g-DCS film, which had more reaction sites for Schiff base crosslinking than N-HACC, exhibited the equilibrium swelling ratio of 800 % at 60 h and could sustainably release nisin via non-Fickian diffusion behavior until 48 h. Moreover, the HACC/DCS-based double-crosslinked film performed good long-time antibacterial activity and preservation effects on salmon. On the 10th day of storage, the TVBN of N-HACC/PA-g-DCS and O-HACC/PA-g-DCS groups were only 28.26 ± 1.93 and 29.06 ± 1.68 mg/100 g and still lower than the thresholds.
在这项研究中，使用取代位置不同的羟丙基三甲基氯化铵壳聚糖（O-HACC 和 N-HACC）和接枝原儿茶酸（PA）的二醛壳聚糖（DCS）制备了活性食品包装膜。为了探讨壳聚糖季铵化位置和交联方式对缓释和抗菌性能的影响，通过 PA 与 HACC 上的氨基和 DCS 上的醛基之间的席夫碱反应，制备了双交联膜。HACC/DCS 基膜具有稳定的多孔三维网络，具有较高的乳链菌肽负载比（>90%）。由于儿茶酚-儿茶酚结构的参与，致密的双交联膜有效地限制了水分子的扩散，从而表现出良好的缓释性能，符合 Korsmeyer-Peppas 动力学模型。特别是，O-HACC/PA-g-DCS 膜具有比 N-HACC 更多的席夫碱交联反应位点，在 60 h 时达到 800%的平衡溶胀比，并通过非 Fickian 扩散行为持续释放乳链菌肽，直到 48 h。此外，HACC/DCS 基双交联膜对鲑鱼具有良好的长期抗菌活性和保鲜效果。在储存的第 10 天，N-HACC/PA-g-DCS 和 O-HACC/PA-g-DCS 组的 TVBN 仅为 28.26±1.93 和 29.06±1.68 mg/100 g，仍低于阈值。
