Wang Xiaoyan, Wang Chaohui, Zhao Jun, Zhang Xinting, Liu Ke, Yang Jingfeng
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2025 Oct 1;488:144913. doi: 10.1016/j.foodchem.2025.144913. Epub 2025 May 24.
A trilaminar edible composite film was prepared with kelp nanocellulose, konjac glucomannan, and curcumin. The addition of curcumin facilitated the formation of a trilaminar structure. At the same time, the water contact angle of 42.8° increased to 72.5°. The water vapor and oxygen permeability were reduced by 45 % and 55 %, respectively. The scavenging rate of DPPH and ABTS free radicals increased by 1.6-fold and 2.3-fold, respectively. The inhibition zone of the film in E. coli and S. aureus was extended by 1.79-fold and 1.83-fold, respectively. The film exhibited a hemolysis rate of merely 0.9 % and a degradation rate of 26 %. When the composite film was applied to peeled shrimp preservation, the film color changed with time extension, indicating the peeled shrimp's deterioration process. It maintained the peeled shrimp's pH and total volatile basic nitrogen. Peeled shrimp retained 3666 N hardness, 1653 N chewiness, and 1597 N stickiness after storage.
用海带纳米纤维素、魔芋葡甘聚糖和姜黄素制备了一种三层可食用复合膜。姜黄素的添加促进了三层结构的形成。同时，水接触角从42.8°增加到72.5°。水蒸气和氧气渗透率分别降低了45%和55%。DPPH和ABTS自由基清除率分别提高了1.6倍和2.3倍。该膜对大肠杆菌和金黄色葡萄球菌的抑菌圈分别扩大了1.79倍和1.83倍。该膜的溶血率仅为0.9%，降解率为26%。当复合膜应用于虾仁保鲜时，膜的颜色随时间延长而变化，表明虾仁的变质过程。它保持了虾仁的pH值和总挥发性盐基氮。储存后，虾仁保留了3666N的硬度、1653N的咀嚼性和1597N的黏性。
