Li Yan, Liu Li, Du Youwei, Yin Zihao, Zhao Yue, Feng Guangxin, Zeng Mingyong
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
State Key Laboratory of Marine Food Processing & Safety Control, Shandong Province Engineering Research Centre of Marine Food Preservation and Quality Control, China.
Food Chem X. 2025 Apr 15;27:102456. doi: 10.1016/j.fochx.2025.102456. eCollection 2025 Apr.
Phycocyanin (PC), a blue antioxidant and anti-inflammatory pigment, was combined with 2.5 % chitosan (CTS) to form stable composite solutions. This study aimed to develop a CTS-PC composite solution with enhanced antioxidant and antimicrobial properties to improve oyster preservation. Structural compatibility was confirmed through scanning electron microscopy and X-ray diffraction. Viscosity and contact angle analyses demonstrated encapsulation and barrier properties. Fourier-transform infrared spectroscopy, circular dichroism, zeta potential, and particle size analyses revealed that hydrogen bonding, hydrophobic interactions, and electrostatic forces contributed to stability. PC enhanced hydrophobicity and antioxidant capacity, and the 0.05 % PC/CTS solution exhibited the best strongest inhibition against (19.14 ± 0.08 mm). Immersion extended oyster shelf life from 4 days (control) to 12 days (0.1 % PC/CTS), outperforming the commercial preservative (6 days). These findings highlight the potential of this safe, eco-friendly preservation strategy for oysters and other chilled aquatic products.
藻蓝蛋白（PC）是一种蓝色抗氧化和抗炎色素，与2.5%的壳聚糖（CTS）结合形成稳定的复合溶液。本研究旨在开发一种具有增强抗氧化和抗菌性能的CTS-PC复合溶液，以改善牡蛎的保鲜效果。通过扫描电子显微镜和X射线衍射确认了结构相容性。粘度和接触角分析证明了其包封和阻隔性能。傅里叶变换红外光谱、圆二色性、zeta电位和粒度分析表明，氢键、疏水相互作用和静电力有助于稳定性。PC增强了疏水性和抗氧化能力，0.05%的PC/CTS溶液对[具体对象未提及]表现出最强的抑制作用（19.14±0.08毫米）。浸泡处理将牡蛎的货架期从4天（对照）延长至12天（0.1%PC/CTS），优于市售防腐剂（6天）。这些发现突出了这种安全、环保的保鲜策略在牡蛎和其他冷藏水产品中的潜力。
