Zhang Cong, Jiang Kai, Lin Yilin, Cui Rui, Wu Hong
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods. 2025 Jul 28;14(15):2645. doi: 10.3390/foods14152645.
In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0-4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that ≤2% D-carvone uniformly bonded with the substrate through hydrogen bonds, and the film was dense and non-porous. In addition, the DPPH scavenging rate of the 1-2% D-carvone composite film increased to about 30-40%, and the ABTS scavenging rate increased to about 35-40%; the antibacterial effect on Escherichia coli and Staphylococcus aureus increased by more than 70%. However, when the addition amount was too high (exceeding 2%), the composite film became agglomerated, microporous, and phase-separated, affecting the film performance, and due to its own taste, it reduced the sensory quality of the noodles. Comprehensively, the composites showed better performance when the content of D-carvone was 1-2% and also the best effect for freshness preservation in Xinjiang ramen. This study provides a broad application prospect for natural terpene compound-based composite films in the field of high-moisture, multi-fat food preservation, and provides a theoretical basis and practical guidance for the development of efficient and safe food packaging materials. In the future, the composite film can be further optimized, and the effect of flavor can be further explored to meet the needs of different food preservation methods.
在本研究中，通过将2%的壳聚糖和7%的明胶（2:1，质量比）与D-香芹酮（0-4%）作为主要活性成分相结合，制备了具有双重抗氧化和抗菌性能的复合薄膜。系统研究了D-香芹酮含量对复合薄膜性能的影响。结果表明，添加1%的D-香芹酮可使水接触角增加28%，断裂伸长率增加35%，水蒸气透过率降低18%。傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）证实，≤2%的D-香芹酮通过氢键与基材均匀结合，薄膜致密且无孔。此外，1-2% D-香芹酮复合薄膜的DPPH清除率提高到约30-40%，ABTS清除率提高到约35-40%；对大肠杆菌和金黄色葡萄球菌的抗菌效果提高了70%以上。然而，当添加量过高（超过2%）时，复合薄膜会出现团聚、微孔和相分离现象，影响薄膜性能，并且由于其自身的味道，会降低面条的感官品质。综合来看，当D-香芹酮含量为1-2%时，复合材料表现出更好的性能，并且在新疆拉面保鲜方面效果最佳。本研究为基于天然萜类化合物的复合薄膜在高水分、多油脂食品保鲜领域提供了广阔的应用前景，为开发高效安全的食品包装材料提供了理论依据和实践指导。未来，可以进一步优化复合薄膜，并进一步探索风味效果，以满足不同食品保鲜方法的需求。
