Zhou Jingxuan, Xie Jieru, Qiu Dan, Zhang Longteng, Li Chuan, He Yanfu, Wang Yueqi, Mai Thi Tuyet Nga
School of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China.
School of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan International Joint Research Center for Innovative Utilization of Tropical Seafood Resources, Hainan University, Hainan 570228, China.
Carbohydr Polym. 2025 Jul 1;359:123589. doi: 10.1016/j.carbpol.2025.123589. Epub 2025 Apr 11.
Effective packaging is crucial for maintaining food quality, safety, and nutritional value. Chitosan (CS) films retard food oxidation by blocking oxygen and water vapor but lack sufficient antioxidant properties for long-term storage. To address this issue, this study investigated the properties of composite films prepared using CS and nanohydroxyapatite (nHAP) loaded with polyphenolic compounds (curcumin, epigallocatechin gallate [EGCG], and quercetin), and their impact on semi-dried golden pomfret (Trachinotus ovatus) freshness. The incorporation of nHAP substantially enhanced the mechanical strength, thermal stability, barrier properties, and oil adsorption capacity of the films. Fourier Transform Infrared Spectroscopy (FTIR) revealed that the incorporation of nHAP or polyphenol-nHAP carriers did not form a substantial number of new chemical bonds or intermolecular crosslinks. Instead, the carriers were continuously dispersed within the CS matrix. Electron microscopy further confirmed the good compatibility between the polyphenol-nHAP carrier and CS matrix. Furthermore, the in vitro drug release profile demonstrated that nHAP effectively controlled polyphenol release, minimizing loss. The composite film significantly reduced the total volatile base nitrogen (TVB-N) of semi-dried golden pomfret fish flesh, delayed protein and lipid oxidation, inhibited microbes, and maintained muscle water-holding capacity. In summary, CS-polyphenol-nHAP films offer a novel method for preserving aquatic products.
有效的包装对于保持食品的质量、安全和营养价值至关重要。壳聚糖（CS）薄膜通过阻隔氧气和水蒸气来延缓食品氧化，但缺乏足够的抗氧化性能以进行长期储存。为了解决这个问题，本研究调查了使用负载多酚化合物（姜黄素、表没食子儿茶素没食子酸酯[EGCG]和槲皮素）的CS和纳米羟基磷灰石（nHAP）制备的复合薄膜的性能，以及它们对半干金鲳鱼（卵形鲳鲹）新鲜度的影响。nHAP的加入显著提高了薄膜的机械强度、热稳定性、阻隔性能和吸油能力。傅里叶变换红外光谱（FTIR）表明，nHAP或多酚-nHAP载体的加入并未形成大量新的化学键或分子间交联。相反，载体在CS基质中持续分散。电子显微镜进一步证实了多酚-nHAP载体与CS基质之间具有良好的相容性。此外，体外药物释放曲线表明，nHAP有效地控制了多酚的释放，减少了损失。复合薄膜显著降低了半干金鲳鱼肉的总挥发性盐基氮（TVB-N），延缓了蛋白质和脂质氧化，抑制了微生物，并保持了肌肉持水能力。总之，CS-多酚-nHAP薄膜为水产品保鲜提供了一种新方法。
