Silva-Vera Wladimir, Escobar-Aguirre Sebastián, Mora-Luna Robert Emilio, Abarca Romina L
Departamento de Biotecnología, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa 7800003, Chile.
Departamento de Ciencias Animales, Facultad de Agronomía y Sistemas Naturales, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile.
Foods. 2025 Jun 14;14(12):2100. doi: 10.3390/foods14122100.
The increasing demand for reliable food preservation strategies has driven the development of active biopolymer-based films as alternatives to conventional packaging. This study evaluates Nisin/Na-EDTA-enriched alginate and gelatin films for preserving (jumbo squid) during refrigerated storage. Films were formulated using alginate, gelatin 220/280 Bloom, and glycerol, and characterized in terms of their mechanical, optical, and biodegradation properties. Their effectiveness for the preservation of squid fillets was tested, focusing on weight loss and color stability during refrigerated storage. The incorporation of Nisin/Na-EDTA significantly modified the film's properties: elongation at break increased from 4.95% (alginate control) to 65.13% (gelatin 280 active), while tensile strength decreased from 8.86 MPa to 0.798 MPa (alginate). Transparency was reduced by up to 2.5 times in active agent-incorporated alginate films. All films degraded within 14 days under soil exposure, with polysaccharide-based films degrading faster. In refrigerated storage, squid fillets coated with gelatin-alginate films containing Nisin showed reduced weight loss (24.05%) compared with uncoated controls (66.36%), particularly in skin-on samples. Color parameters and whiteness index were better preserved with gelatin-based coatings. These results demonstrate the potential of gelatin-alginate films with Nisin/Na-EDTA as biodegradable, active packaging to extend the shelf life of high-protein seafood.
对可靠食品保鲜策略日益增长的需求推动了基于生物聚合物的活性薄膜的发展，以替代传统包装。本研究评估了富含乳酸链球菌素/乙二胺四乙酸二钠（Nisin/Na-EDTA）的海藻酸盐和明胶薄膜在冷藏储存期间对（巨型鱿鱼）的保鲜效果。薄膜采用海藻酸盐、220/280勃氏明胶和甘油配制，并对其机械、光学和生物降解性能进行了表征。测试了它们对鱿鱼片的保鲜效果，重点关注冷藏储存期间的重量损失和颜色稳定性。Nisin/Na-EDTA的加入显著改变了薄膜的性能：断裂伸长率从4.95%（海藻酸盐对照）增加到65.13%（280勃氏明胶活性薄膜），而拉伸强度从8.86MPa降至0.798MPa（海藻酸盐）。含有活性剂的海藻酸盐薄膜的透明度降低了2.5倍。所有薄膜在土壤暴露下14天内降解，多糖基薄膜降解更快。在冷藏储存中，与未涂覆的对照样品（66.36%）相比，涂覆有含Nisin的明胶-海藻酸盐薄膜的鱿鱼片重量损失减少（24.05%），尤其是带皮样品。基于明胶的涂层能更好地保持颜色参数和白度指数。这些结果表明，含有Nisin/Na-EDTA的明胶-海藻酸盐薄膜作为可生物降解的活性包装具有延长高蛋白海鲜保质期的潜力。
