Xue Shan, Xu Rui, Liu Jia
College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China.
Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, Zhangzhou 363000, China.
Gels. 2025 Apr 25;11(5):321. doi: 10.3390/gels11050321.
In this study, a new edible gel of Perilla essential oil (PE)/grape seed extract (GSE)-chitosan/gelatin was prepared, and it was applied to the preservation of silver carp. By establishing a fuzzy mathematical model, using a single-factor experiment and Box-Behnken response surface optimization combined with matlab analysis, the optimum preparation conditions of composite gel films were determined: the addition of PE ( < 0.01) was 6.91 μL/mL, the addition of GSE ( < 0.05) was 0.45 mg/mL, and the addition of gelatin ( > 0.05) was 1.63%. Under these conditions, the composite gel films exhibited an excellent water vapor barrier and mechanical properties. Using Fourier-transform infrared spectroscopy (FTIR) analysis, it was found that the addition of PE enhanced or weakened the absorption peaks, indicating the molecular interaction between PE and the substrate. Scanning electron microscopy (SEM) observed that the surfaces of the composite gel films with added PE were smooth, but there were a few pores in the cross-section. X-ray diffraction (XRD) analysis showed that PE had good compatibility with other components. The fresh-keeping experiment showed that the composite gel films could significantly prolong the fresh-keeping period of grass carp. After 10 days of storage at 4 °C, compared with the blank group (without plastic wrap) and the control group (with composite gel film, no PE added), the experimental group (with composite gel films, PE added) showed better fresh-keeping effect in terms of sensory score, moisture content, pH value, TBARS value, and TVB-N value ( < 0.05). Correlation analysis further confirmed the positive effects of composite gel films on water content, pH value, TVB-N, and other quality indexes of silver carp, indicating that the composite gel films will have broad application prospects in the food preservation field. This study provides an innovative basis and theoretical basis for the development and application of natural polysaccharide/protein composite edible film, which is helpful to promote the development of green food-packaging materials.
本研究制备了一种新型紫苏精油（PE）/葡萄籽提取物（GSE）-壳聚糖/明胶可食性凝胶，并将其应用于白鲢鱼的保鲜。通过建立模糊数学模型，采用单因素试验和Box-Behnken响应面优化结合matlab分析，确定了复合凝胶膜的最佳制备条件：PE添加量（<0.01）为6.91μL/mL，GSE添加量（<0.05）为0.45mg/mL，明胶添加量（>0.05）为1.63%。在此条件下，复合凝胶膜表现出优异的阻水性能和机械性能。通过傅里叶变换红外光谱（FTIR）分析发现，PE的添加增强或减弱了吸收峰，表明PE与底物之间存在分子相互作用。扫描电子显微镜（SEM）观察到添加PE的复合凝胶膜表面光滑，但横截面有少量孔隙。X射线衍射（XRD）分析表明，PE与其他成分具有良好的相容性。保鲜实验表明，复合凝胶膜可显著延长草鱼的保鲜期。在4℃储存10天后，与空白组（无保鲜膜）和对照组（有复合凝胶膜，未添加PE）相比，实验组（有复合凝胶膜，添加PE）在感官评分、水分含量、pH值、硫代巴比妥酸反应物（TBARS）值和挥发性盐基氮（TVB-N）值方面表现出更好的保鲜效果（<0.05）。相关性分析进一步证实了复合凝胶膜对白鲢鱼水分含量、pH值、TVB-N等品质指标的积极影响，表明复合凝胶膜在食品保鲜领域将具有广阔的应用前景。本研究为天然多糖/蛋白质复合可食性膜的开发应用提供了创新依据和理论基础，有助于推动绿色食品包装材料的发展。
