Murugan Gokulprasanth, Benjakul Soottawat, Subbiah Balasundari, Dhanushkodi Manikandavelu, Pandi Ganesan, Govindhasami Elavarsan, Stephen Nimish Mol, Nagarajan Muralidharan
Department of Fish Processing Technology, Tamil Nadu Dr. J Jayalalithaa Fisheries University, Dr. M.G.R Fisheries College and Research Institute, Ponneri - 601 204, Tamil Nadu, India.
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Food Technol Biotechnol. 2025 Mar;63(1):109-119. doi: 10.17113/ftb.63.01.25.8553.
Nowadays, there is a growing interest in active packaging with the addition of natural extracts due to safety concerns and consumer preferences. is a medicinal and edible species of the Solanaceae family and is rich in phenolic compounds. Phenolic compounds, the secondary metabolites, are synthesised and stored in all plant tissues. They can be used as plasticizers or fillers to improve the interfacial interaction between the two biopolymers and prevent the transfer of moisture and gas from the food product and extend the shelf life to some degree.
The effect of a three-layer (P/G/B) film based on polylactic acid (P), gelatine (G) and polybutylene adipate-co-terephthalate (B) incorporated or not with leaf extract (PLE) on the quality changes of fish meat powder (sample) stored at 27-30 °C (30 days) was investigated in comparison with control (uncovered), polyethylene (PE), polylactic acid, polybutylene adipate-co-terephthalate and gelatine films. The samples were sealed in a cylindrical bottle covered with the prepared films. The storage properties such as moisture content, pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), changes in colour, sensory properties and volatile compounds of samples packed with the developed films were analysed.
The moisture content was lower in the sample covered with the P/G/B-PLE-7 % film throughout the storage period. However, the sample covered with PE film had the highest PV (p<0.05). TBARS, TVB-N and volatile compounds decreased in the sample covered with P/G/B-PLE-7 % on day 30 of storage. The incorporation of leaf extract into the three-layer film improved the properties of the film and extended the shelf life of fish meat powder. Thus, the addition of leaf extract to the three-layer film could serve as a biodegradable active packaging and be a promising substitute for commercial plastic films.
This is the first report on the study of chemical changes of fish meat powder covered with a three-layer (P/G/B) film incorporated with leaf extract. This will lead to a better understanding of the role of the three-layer (P/G/B) film containing leaf extract on the extension of shelf life of fish meat powder.
如今，由于安全问题和消费者偏好，添加天然提取物的活性包装越来越受到关注。[此处原文有误，应补充完整植物名称]是茄科的一种药食两用植物，富含酚类化合物。酚类化合物作为次生代谢产物，在所有植物组织中合成并储存。它们可用作增塑剂或填料，以改善两种生物聚合物之间的界面相互作用，防止食品中的水分和气体转移，并在一定程度上延长保质期。
研究了一种基于聚乳酸（P）、明胶（G）和聚己二酸丁二醇酯-对苯二甲酸丁二醇酯（B）的三层（P/G/B）薄膜，添加或不添加[此处原文有误，应补充完整植物名称]叶提取物（PLE），对在27-30°C下储存30天的鱼肉粉（样品）质量变化的影响，并与对照（未覆盖）、聚乙烯（PE）、聚乳酸、聚己二酸丁二醇酯-对苯二甲酸丁二醇酯和明胶薄膜进行比较。将样品密封在覆盖有制备好薄膜的圆柱形瓶子中。分析了用所开发薄膜包装的样品的储存特性，如水分含量、pH值、过氧化值（PV）、硫代巴比妥酸反应性物质（TBARS）、总挥发性碱性氮（TVB-N）、颜色变化、感官特性和挥发性化合物。
在整个储存期间，覆盖有P/G/B-PLE-7%薄膜的样品水分含量较低。然而，覆盖有PE薄膜的样品PV值最高（p<0.05）。在储存第30天时，覆盖有P/G/B-PLE-7%薄膜的样品中TBARS、TVB-N和挥发性化合物减少。将[此处原文有误，应补充完整植物名称]叶提取物掺入三层薄膜中改善了薄膜性能并延长了鱼肉粉的保质期。因此，在三层薄膜中添加[此处原文有误，应补充完整植物名称]叶提取物可作为一种可生物降解的活性包装，有望替代商业塑料薄膜。
这是关于覆盖有掺入[此处原文有误，应补充完整植物名称]叶提取物的三层（P/G/B）薄膜的鱼肉粉化学变化研究的首次报道。这将有助于更好地理解含有[此处原文有误，应补充完整植物名称]叶提取物的三层（P/G/B）薄膜对延长鱼肉粉保质期的作用。
