Chen Han, Zhang Fang, Yang Yi-Xin, Meng Xiu-Hua, Ding Xiao-Qin, Jian Tun-Yu, Niu Guan-Ting, Tong Bei, Gai Ya-Nan, Lü Han, Chen Jian
Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, China.
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China.
Front Nutr. 2025 May 7;12:1546618. doi: 10.3389/fnut.2025.1546618. eCollection 2025.
Preserving fresh meat has been a long-standing challenge due to microbial growth and lipid oxidation. In this study, chitosan (CS) active coatings loaded with blackberry anthocyanins (BA), tea polyphenols (TP), and their combination, designated as CS/BA, CS/TP, and CS/BA/TP, were applied for chilled pork preservation. Compared to CS coating alone, CS/BA/TP coating exhibited a 9.3% lower total viable count (TVC), a 45.5% reduction in thiobarbituric acid reactive substances (TBARS), and a 26.6% decrease in total volatile basic nitrogen (TVB-N) after 12 days of storage at 4°C. Furthermore, the combined use of TP and BA exhibited a synergistic effect, with the most pronounced impact observed in oxidative stability, while also improving microbial inhibition and maintaining color stability. These results highlight CS/BA/TP coatings as a promising natural preservative for extending chilled pork shelf life.
由于微生物生长和脂质氧化，鲜肉保鲜一直是一项长期挑战。在本研究中，负载黑莓花青素（BA）、茶多酚（TP）及其组合的壳聚糖（CS）活性涂层，分别命名为CS/BA、CS/TP和CS/BA/TP，被应用于冷却猪肉的保鲜。与单独的CS涂层相比，在4°C储存12天后，CS/BA/TP涂层的总活菌数（TVC）降低了9.3%，硫代巴比妥酸反应性物质（TBARS）减少了45.5%，总挥发性盐基氮（TVB-N）降低了26.6%。此外，TP和BA的联合使用表现出协同效应，在氧化稳定性方面观察到最显著的影响，同时还改善了微生物抑制并保持了颜色稳定性。这些结果突出了CS/BA/TP涂层作为一种有前景的天然防腐剂，可延长冷却猪肉的货架期。
