为了开发新型可食用包装材料,该研究以明胶(gelatin,GEL)和壳聚糖(chitosan,CS)作为成膜基质,肉桂精油(cinnamon essential oils,CEO)为功能性成分,谷氨酰胺转氨酶(transglutaminase,TG)为交联剂,制备可食用膜。通过X-射线衍射、傅里叶红外光谱和扫描电镜对可食用膜结构进行表征,同时对可食用膜机械性能、抗氧化性、水敏感性、抑菌性能进行考察,并评估其在黑鱼鱼肉保鲜中的应用。结果表明,GEL-CS-CEO-TG膜光滑致密,具有更优的水蒸气阻隔性能和更加稳定的内部分子结构,且CEO、TG与膜基质之间具有良好的互容性。GEL-CS-TG、GEL-CS-CEO膜的抗氧化性、抑菌性能以及保鲜性能均有显著提高(P＜0.05),且GEL-CS-CEO-TG膜的综合性能最优。与GEL-CS膜相比,GEL-CS-CEO-TG膜拉伸强度增强39%,断裂伸长率增强了82%,水蒸气阻隔性增强了23%(P＜0.05),DPPH自由基和ABTS阳离子自由基清除率分别显著提高了146%和23%(P＜0.05),对大肠杆菌和金黄色葡萄球菌的抑制作用分别显著提高了68%和49%(P＜0.05)。在黑鱼肉保鲜实验中,GEL-CS-CEO-TG膜处理可以延缓黑鱼肉脂质氧化4~5 d。综上,GEL-CS-CEO-TG复合膜具有作为包装材料应用于食品包装保鲜的潜力。
To develop a novel edible packaging material, this study used gelatin (GEL) and chitosan (CS) as film-forming matrices, cinnamaldehyde (CEO) as a functional ingredient, and transglutaminase (TG) as a crosslinking agent to prepare edible films.The structure of the edible films was characterized by X-ray diffraction, Fourier-transform infrared spectroscopy, and scanning electron microscopy.Additionally, the mechanical properties, antioxidant activity, water sensitivity and antimicrobial properties of the edible films were investigated, and their application in preserving black fish meat was evaluated.The results showed that the GEL-CS-CEO-TG film was smooth and dense, with superior water vapor barrier properties and a more stable internal molecular structure, and there was good compatibility among the CEO, TG, and film-forming matrices. The antioxidant and antibacterial properties, as well as the preservation performance, of the GEL-CS-TG and GEL-CS-CEO films were significantly improved (P<0.05), and the comprehensive performance of the GEL-CS-CEO-TG film was the best. Compared to the GEL-CS film, the GEL-CS-CEO-TG film exhibited a 39% increase in tensile strength, 82% increase in elongation at break, and a significant 23% improvement in water vapor barrier properties (P<0.05), as well as significant enhancements in DPPH radical and ABTS cation radical scavenging rates by 146% and 23% respectively (P<0.05). Additionally, its inhibitory effect against Escherichia coli and Staphylococcus aureus were also significantly improved by 68% and 49%, respectively (P<0.05). In the black fish meat preservation experiment, the GEL-CS-CEO-TG film treatment could delay lipid oxidation in the black fish meat by 4-5 days. Overall, the GEL-CS-CEO-TG composite film has the potential to be applied as a packaging material for food preservation.
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