Li Chaoqun, Yang Yongyan, Zhang Ruiting, Wang Jia, Zhong Shuangling, Cui Xuejun
College of Chemistry, Jilin University, Changchun 130012, PR China.
College of Chemistry, Jilin University, Changchun 130012, PR China; Henan Academy of Sciences, Zhengzhou 450046, PR China.
Int J Biol Macromol. 2025 Jan;285:138330. doi: 10.1016/j.ijbiomac.2024.138330. Epub 2024 Dec 3.
Antibacterial hydrogel film can serve as food packaging materials to prevent bacteria growth and spread, thereby extending shelf life and improve food safety. In this study, an efficient antibacterial hydrogel film (CLG) was prepared with chitosan, lysine, and gelatin. The light transmission of the CLG hydrogel film was over 80 % in the visible region, facilitating the observation of chicken breast storage conditions. Additionally, the swelling ratios of the hydrogel films decreased with increasing gelatin concentration, from 145.7 g/g (CLG1) to 92.6 g/g (CLG2) and 81.5 g/g (CLG3). This reduction was attributed to the denser network structure formed by the interaction between gelatin and the CL polymer. The Scanning Electron Microscopy (SEM) showed that the water-absorbed CLG hydrogel had a unique sponge shape. Moreover, the CLG hydrogel film exhibits high antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). In a practical storage experiment, the CLG hydrogel film extended the shelf life of chicken breast by up to 4 days compared to untreated samples, while effectively reducing total volatile basic nitrogen (TVB-N) levels. This hydrogel film is expected to become a promising food packaging material.
抗菌水凝胶薄膜可作为食品包装材料，以防止细菌生长和传播，从而延长保质期并提高食品安全。在本研究中，用壳聚糖、赖氨酸和明胶制备了一种高效抗菌水凝胶薄膜（CLG）。CLG水凝胶薄膜在可见光区域的透光率超过80%，便于观察鸡胸肉的储存条件。此外，水凝胶薄膜的溶胀率随着明胶浓度的增加而降低，从145.7 g/g（CLG1）降至92.6 g/g（CLG2）和81.5 g/g（CLG3）。这种降低归因于明胶与CL聚合物之间相互作用形成的更致密的网络结构。扫描电子显微镜（SEM）显示，吸水后的CLG水凝胶具有独特的海绵形状。此外，CLG水凝胶薄膜对大肠杆菌（E. coli）和金黄色葡萄球菌（S. aureus）表现出高抗菌活性。在实际储存实验中，与未处理的样品相比，CLG水凝胶薄膜将鸡胸肉的保质期延长了多达4天，同时有效降低了总挥发性盐基氮（TVB-N）水平。这种水凝胶薄膜有望成为一种有前途的食品包装材料。
