College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal Processing Technology, Shanghai 201306, China.
Xinyang Vocational and Technical College, Xinyang 464000, China.
Food Chem. 2025 Jan 1;462:141021. doi: 10.1016/j.foodchem.2024.141021. Epub 2024 Aug 29.
Gelatin have excellent film-forming and barrier properties, but its lack of biological activity limits its application in packaging. In this study, fish gelatin incorporated with apple polyphenol/cumin essential oil composite films were successfully prepared by melt extrusion. The cross-linking existed in gelatin and apple polyphenol improved the thermal stability and oxidation resistance of the film. The synergistic effect of apple polyphenols and cumin essential oil decreased the sensitivity of the film to water, especially the water solubility decreased from 41.60 % to 26.07 %. The plasticization of essential oil nearly doubled the elongation at break while maintaining the tensile strength of the film (11.45 MPa). Furthermore, the FG-CEO-AP film can inhibit peroxide value to extend the shelf life about 20 days in the walnut oil preservation. In summary, the apple polyphenol/cumin essential oil of FG film exhibits excellent comprehensive properties and high preparation efficiency for utilization as an active packaging material.
明胶具有优异的成膜性和阻隔性能，但缺乏生物活性限制了其在包装中的应用。本研究通过熔融挤出成功制备了鱼明胶/苹果多酚/孜然精油复合膜。明胶和苹果多酚的交联提高了膜的热稳定性和抗氧化性。苹果多酚和孜然精油的协同作用降低了膜对水的敏感性，特别是水溶性从 41.60%降低到 26.07%。精油的增塑作用使断裂伸长率几乎增加了一倍，同时保持了膜的拉伸强度（11.45 MPa）。此外，FG-CEO-AP 膜可以抑制过氧化物值，在核桃油保鲜中延长保质期约 20 天。综上所述，FG 膜中的苹果多酚/孜然精油具有优异的综合性能和高效的制备效率，可作为一种活性包装材料。
