School of Chemistry and Environmental Engineering, Yancheng Teachers University, Yancheng 224007, China; Jiangsu Province Engineering Research Center of Agricultural Breeding Pollution Control and Resource, Yancheng Teachers University, Yancheng 224007, China; Key Laboratory of Metabolic Engineering and Biosynthesis Technology, Ministry of Industry and Information Technology, Nanjing University of Science and Technology, Nanjing 210094, China.
School of Chemistry and Environmental Engineering, Yancheng Teachers University, Yancheng 224007, China.
Food Res Int. 2024 Sep;192:114766. doi: 10.1016/j.foodres.2024.114766. Epub 2024 Jul 14.
Traditional ice is usually employed to preserve food freshness and extend shelf life. However, ice cannot bear repeated freeze - thaw cycles during the transportation and retailing process, resulting in microbial cross-contamination and spoilage of foods. Herein, succinoglycan riclin was oxidated (RO) and crosslinked with gelatin (Ge), the Ge-RO cryogels were prepared via Schiff base reaction and three freeze - thaw cycles. The Ge-RO cryogels showed improved storage modulus (G') and thermal stability compared with pure gelatin hydrogel. The polymer framework of Ge-RO gels exhibited stable properties against ice crystals destructions during nine freeze - thaw treatments. During the storage and repeated freeze - thaw treatments of shrimps, Ge-RO cryogels exhibited a remarkable preservation effect on shrimps, and their freshness was evaluated using an electronic nose technique equipped with ten sensors. The results demonstrated that the shrimp muscle preserved in ice generated off-odors and resulted in high sensor responses. The sensor responses were reduced sharply of shrimps preserved in cryogels. Moreover, H NMR-based metabolomics analysis revealed that shrimps in Ge-RO cryogels group reversed the metabolic perturbations compared with the traditional ice group, the metabolic pathways were related to energy metabolism, nucleotide metabolism, and amino acid metabolism, which provide new clues to the freshness of shrimps. Furthermore, RO exhibited superior antimicrobial activity against E. coli and S. aureus microorganisms. Thus, the crosslinked cryogels are potentially applicable to food preservation, offering sustainable and reusable solutions against traditional ice.
传统的冰通常用于保持食物的新鲜度和延长保质期。然而，冰在运输和零售过程中不能承受反复的冷冻-解冻循环，导致微生物交叉污染和食物变质。在此，我们将甘露聚糖经氧化（RO）和与明胶（Ge）交联，通过席夫碱反应和三个冷冻-解冻循环制备 Ge-RO 冷冻凝胶。与纯明胶水凝胶相比，Ge-RO 冷冻凝胶表现出改善的储能模量（G'）和热稳定性。Ge-RO 凝胶的聚合物骨架在九次冷冻-解冻处理中表现出对冰晶破坏的稳定特性。在虾的储存和反复冷冻-解冻处理过程中，Ge-RO 冷冻凝胶对虾表现出显著的保鲜效果，并使用配备十个传感器的电子鼻技术对虾的新鲜度进行评估。结果表明，保存在冰中的虾肌肉会产生异味，并导致传感器产生高响应。保存在冷冻凝胶中的虾的传感器响应急剧降低。此外，基于 H NMR 的代谢组学分析表明，与传统冰组相比，保存在 Ge-RO 冷冻凝胶组的虾逆转了代谢扰动，代谢途径与能量代谢、核苷酸代谢和氨基酸代谢有关，这为虾的新鲜度提供了新的线索。此外，RO 对大肠杆菌和金黄色葡萄球菌微生物表现出优异的抗菌活性。因此，交联冷冻凝胶有望应用于食品保鲜，为传统冰提供可持续和可重复使用的解决方案。
