Progress in edible films prepared with polysaccharides in preservation of aquatic products
WANG Jingbang1,2,4, XIE Jing1,2,3*
1(College of Food Science and Technology,Shanghai Ocean University Shanghai,Shanghai 201306,China); 2(Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China); 3(National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai 201306,China); 4(Jiangsu Zhongyang Group Limited by Shared Ltd,Nantong 226600,China)
Abstract: Polysaccharide edible membrane(PEM) is characterized by richness,naturalness,biodegradability,which has become a research hotspot in the preservation of aquatic products.This paper briefly introduces the main components,film formation mechanism,functional properties and application in aquatic products of PEM.In addition,it reviews the main performance and modification methods,and proposes that the application of new film formation methods and low-cost and high-efficiency constituent materials is the future research direction.The purpose is to provide a theoretical basis for the application of PEM in the preservation of aquatic products.
汪经邦,谢晶. 多糖类可食性膜在水产品保鲜中的研究进展[J]. 食品与发酵工业, 2020, 46(23): 269-278.
WANG Jingbang,XIE Jing. Progress in edible films prepared with polysaccharides in preservation of aquatic products[J]. Food and Fermentation Industries, 2020, 46(23): 269-278.
[1] 孟玉霞,崔惠敬,赵前程,等.植物精油在水产品保鲜中的研究进展[J].食品科学,2017,38(15):300-305. MENG Y X,CUI H J,ZHAO Q C,et al.A review of applications of essential oils in preservation of aquatic products[J].Food Science,2017,38(15):300-305. [2] MUJTABA M,MORSI R E,KERCH G,et al.Current advancements in chitosan-based film production for food technology:A review[J].International Journal of Biological Macromolecules,2018:121,889-904. [3] 单珂,郭全友,姜朝军,等.生物保鲜剂在水产品保鲜中的应用[J].食品与发酵科技,2018,54(3):4-8. SHAN K,GUO Q Y,JIANG C J,et al.The application of biopreservatives in preservation of aquatic products[J].Food and Fermentation Industries,2018,54(3):4-8. [4] HASS B,CHAT S A S,HUSS A I,et al.Recent advances on polysaccharides,lipids and protein based edible films and coatings:A review[J].International Journal of Biological Macromolecules,2018,109(1):1 095-1 107. [5] JALALI N,ARIIAI P,FATTAHI E.Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet andEscherichia coli O157:H7 inhibition during refrigerated storage[J].Journal of Food Science and Technology,2016,53(1):757-765. [6] RAEISI M,TAJIK H,ALIAKBARLU J,et al.Effect of carboxymethyl cellulose-based coatings incorporated withZataria multiflora Boiss.essential oil and grape seed extract on the shelf life of rainbow trout fillets[J].LWT-Food Science and Technology,2015,64(2):898-904. [7] ELSABEE M Z,ABDOU E S.Chitosan based edible films and coatings:a review[J].Materials Science &Engineering C Materials for Biological Applications,2013,33(4):1 819-1 841. [8] 张立英.壳聚糖的制备方法及研究进展[J].山东工业技术,2018(2):22. ZHANG L Y.Preparation method and research progress of chitosan[J].Shandong Industrial Technology,2018(2):22. [9] KRAJEWSKA B,WYDRO P,JAN′CZYK A.Probing the modes of antibacterial activity of chitosan.effects of pH and molecular weight on chitosan interactions with membrane lipids in Langmuir films[J].Biomacromolecules,2011,12(11):4 144-4 152. [10] WU T T,GE Y J,LI Y,et al.Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme[J].International Journal of Biological Macromolecules,2018,120:1 072-1 079. [11] 李颖畅,王亚丽,励建荣.蓝莓叶多酚和壳聚糖对冷藏秘鲁鱿鱼鱼丸品质的影响[J].中国食品学报,2016,16(5):103-108. LI Y C,WANG Y L,LI J R.Effects of polyphenol of blueberry leaves and chitosan on the preservation of peru squid fish balls[J].Journal of Chinese Institute of Food Science and Technology,2016,16(5):103-108. [12] SUN L,SUN J,LIU D,et al.The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage:Correlation between the preservative effects and the active properties of the film[J].Food Packaging and Shelf Life,2018,17:1-10. [13] EL-OBEID T,YEHIA H,SAKKAS H,et al.Shelf-life of smoked eel fillets treated with chitosan or thyme oil[J].International Journal of Biological Macromolecules,2018,114(15):578-583. [14] 潘艳艳,雷丽萍,卢佳芳,等.壳聚糖对冰藏鲈鱼品质及其菌群变化的影响[J].核农学报,2017,32(12):132-143. PANG Y Y,LEI L P,LU J F,et al.Influence of chitosan on quality and change in intestinal flora ofLateolabrax japonicus during iced storage[J].Journal of Nuclear Agricultural Sciences,2017,32(12):132-143. [15] CARRIÓN-GRANDA X,FERNÁNDEZ-PAN I,JAIME I,et al.Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings[J].International Journal of Food Microbiology,2016,32:144-149. [16] 徐楚,王锡昌,马壮,等.茶多酚、壳聚糖、溶菌酶复合保鲜剂对高白鲑鱼片保鲜效果的影响[J].食品工业科技,2018,39(8):261-266. XU C,WANG X C,MA Z,et al.Effects of tea polyphenols,chitosan and lysozyme compound preservative for the preservation of Coregonus peled fillets[J].Science and Technology of Food Industry,2018,39(8):261-266. [17] BERIZI E,HOSSEINZADEH S,SHEKARFOROUSH S S,et al.Microbial,chemical,textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage[J].International Journal of Biological Macromolecules,2018,106(1):1 004-1 013. [18] YU D W,JOE M R,ZANG J H,et al.Inhibitory effects of chitosan-based coatings on endogenous enzyme activities,proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 ℃[J].Food Chemistry,2018,262:1-6. [19] NA S,KIM J H,JANG H J,et al.Shelf life extension of Pacific white shrimp using chitosan and ε-polylysine during cold storage[J].International Journal of Biological Macromolecules,2018,115:1 103-1 108. [20] MOHAN C O,RAVISHANKAR C N,LALITHA K V,et al.Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage[J].Food Hydrocolloids,2012,26(1):167-174. [21] KIM J H,HONG W S,OH S W.Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp(Litopenaeus vannamei) stored at 4 ℃[J].International Journal of Biological Macromolecules,2018,120:1 468-1 473. [22] 户帅锋,于洁,赵碧洁,等.负载山梨酸的壳聚糖微囊-EVOH抗菌薄膜对黑鱼鱼肉保鲜的影响[J].食品科学,2017,38(15):237-243. HU S F,YU J,ZHAO B J,et al.Effect of antimicrobial ethylene-vinyl alcohol (EVOH) copolymer film based on sorbic acid-loaded chitosan microcapsules on the preservation of snakehead[J].Food Science,2017,38(15):237-243. [23] 于林,陈舜胜,王娟娟,等.茶多酚改性胶原蛋白-壳聚糖复合膜对冷藏斜带石斑鱼的保鲜效果[J].食品科学,2017,38(3):220-226. YU L,CHEN S S,WANG J J,et al.Preservation effect of collagen-chitosan blend film modified by tea polyphenols on grouper (Epinephelus coioides) fillets stored at 4 ℃[J].Food Science,2017,38(3):220-226. [24] DEHGHANI S,HOSSEINI S V,REGENSTRIN J M.Edible films and coatings in seafood preservation:A review[J].Food Chemistry,2017,240:505-513. [25] UMARAW P,MUNEKATA P E S,VERMA A K,et al.Edible films/coating with tailored properties for active packaging of meat,fish and derived products[J].Trends in Food Science &Technology,2020,98(2):10-24. [26] ARAU′JO I W F D,VANDERLEI E D S O,RODRIGUES J A G,et al.Effects of a sulfated polysaccharide isolated from the red seaweedSolieria filiformis on models of nociception and inflammation[J].Carbohydrate Polymers,2011,86(3):1 207-1 215. [27] COSTA C,CONTE A,DEL NOBILE M A.Effective preservation techniques to prolong the shelf life of ready-to-eat oysters[J].Journal of the Science of Food and Agriculture,2014,94(13):2 661-2 667. [28] ZHANG B,ZHAO J L,CHEN S J,et al.Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in white leg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuationss[J].International Journal of Refrigeration,2019,99:176-185. [29] SMITH D A.Jams and preserves-Methods of Manufacture[J].Encyclopedia of Food Sciences &Nutrition,2003:3 409-3 415. [30] MUSCAT D,ADHICARI B,ADHICARI R,et al.Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers[J].Journal of Food Engineering,2012,109(2):189-201. [31] 姚宏亮,赵炜,刘宏伟,等.黄秋葵果胶涂膜液在冷鲜肉、冷鲜鱼保鲜中的应用研究[J].金陵科技学院学报,2015,31(2):90-92. YAO H L,ZHAO W,LIU H W,et al.The Application of pectin from okra for coating preservation of chilled fresh meat and fish[J].Journal of Jinling Institute of Technology,2015,31(2):90-92. [32] YE M,NEETOO H,CHEN H.Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage[J].Journal of Applied Microbiology,2011,111(4):865-876. [33] BONILLA J,ATARÉS L,VARGAS M,et al.Properties of wheat starch film-forming dispersions and films as affected by chitosan addition[J].Journal of Food Engineering,2013,114(3):303-312. [34] JIMÉNEZ A,FABRA M J,TALENS P,et al.Edible and biodegradable starch films:A review[J].Food and Bioprocess Technology,2012,5(6):2 058-2 076. [35] LIU Z.Edible films and coatings from starches[J].Innovations in Food Packaging,2005,111(2):318-337. [36] LI D,ZHAO Y,HAN P,et al.Effect of chitosan-Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage.[J].International Journal of Food Science and Technology,2018,53(9):2 220-2 228. [37] SIVARAJAN M,MOHAN C C,RAKHAVAN K R,et al.Effect of spice incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperature conditions[J].Journal of the Science of Food and Agriculture,2016,96(12):4 268-4 275. [38] 李帅,钟耕辉,刘玉梅.多糖类可食性膜的研究进展[J].食品科学,2018,39(3):309-316. LI S,ZHONG G H,LIU Y M.Progress in edible films prepared with polysaccharides[J].Food Science,2018,38(3):309-316. [39] FANG S Y,MEI J,XIE J,et al.Antimicrobial carvacrol incorporated in flaxseed gum-sodium alginate active films to improve the quality attributes of Chinese sea bass (Lateolabrax maculatus) during cold storage[J].Molecules,2019,24(18):3 292. [40] GAO C,POLLET E,AVÉROUS L.Innovative plasticized alginate obtained by thermo-mechanical mixing:Effect of different biobased polyols systems[J].Carbohydrate Polymers,2017,157:669-676. [41] 李彪,倪伟超,倪穗.响应面法优化壳聚糖/香榧假种皮精油复合涂膜保鲜剂的配方[J].中国野生植物资,2018,37(3):27-33. LI B,NI W C,NI S.Optimization of preservative formula of chitosan/torreya grandis essential oil compound coating by response surface methodology[J].Chinese Wild Plant Resources,2018,37(3):27-33. [42] BAEK S K,SONG K B.Development ofGracilaria vermiculophylla extract films containing zinc oxide nanoparticles and their application in smoked salmon packaging[J].LWT-Food Science and Technology,2018,89:269-275. [43] 唐亚丽,赵 伟,卢立新,等.脂质-CMC可食性复合膜阻湿性能的影响因素研究[J].包装工程,2012(19):25-31. TANG Y L,ZHAO W,LU L X,et al.Study on moisture barrier performance of lipid-CMC edible film[J].Packaging Engineering,2012(19):25-31. [44] VÁSCONEZ M B,FLORES S K,CAMPOS C A,et al.Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings[J].Food Research International,2009,42(7):762-769. [45] MA Q,HU D,WANG H,et al.Tara gum edible film incorporated with oleic acid[J].Food Hydrocolloids,2015,56:127-133. [46] OLIVAS G I,BARBOSA-CÁNOVAS G U.Alginate-calcium films:Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity[J].LWT-Food Science and Technology,2008,41(2):359-366. [47] ABDORREZA M N,CHENG L H,KARIM A A.Effects of plasticizers on thermal properties and heat seal ability of sago starch films[J].Food Hydrocolloids,2011,25(1):56-60. [48] FATHIMA P E,PANDA S K,ASHRAF P M,et al.Polylactic acid/chitosan films for packaging of Indian white prawn (Fenneropenaeus indicus)[J].International Journal of Biological Macromolecules,2018,117:1 002-1 010. [49] LALEHAN A,MURAT K,SEDEF I,et al.Effect of different animal fat and plant oil additives on physicochemical,mechanical,antimicrobial and antioxidant properties of chitosan films[J].International Journal of Biological Macromolecules,2018,111:475-484. [50] VIMALADEVI S,PANDA S K,XAVIER K A M,et al.Packaging performance of organic acid incorporated chitosan films on dried anchovy (Stolephorus indicus)[J].Carbohydrate Polymers,2015,127:189-194. [51] DOGAN N,MCHUGH T H.Effects of microcrystalline cellulose on functional properties of hydroxy propyl methyl cellulose microcomposite films[J].Journal of Food Science,2007,72(1):e016-e022.
2020, Vol. 46 
