Tilapia gelatin films by incorporating metal-polyphenol network formed by procyanidin and zinc ion for pork preservation

被引：2

作者：

Duan, Shujun ^{[1
]}

Sun, Wenxuan ^{[1
]}

Huang, Pengfei ^{[1
]}

Sun, Tao ^{[1
]}

Zhao, Xiaochen ^{[1
]}

Li, Yinping ^{[1
]}

Yan, Mingyan ^{[1
]}

机构：

[1] Qingdao Univ Sci & Technol, Coll Marine Sci & Biol Engn, Qingdao 266042, Peoples R China

来源：

FOOD PACKAGING AND SHELF LIFE | 2024年 / 45卷

关键词：

Tilapia; Gelatin; Film; Metal-polyphenol network; Procyanidin; Pork; ANTIBACTERIAL; CHITOSAN; NANOPARTICLES; ANTIOXIDANT;

D O I：

10.1016/j.fpsl.2024.101345

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

There is a lack of information about the application of metal polyphenol networks (MPN) in the food industry nowadays. Herein, the MPN was prepared by procyanidin (PC) and zinc ion (Zn2+), and introduced into tilapia gelatin films. The MPN-modified films showed broader thickness, higher UV-Vis light barrier property, and lower water sensitivity and water vapor property than PC-modified films. When the molar ratio of Zn2+ to PC being 3:8, the incorporation of MPN induced the highest tensile strength of films reaching 82.47 MPa, good activity against oxidation, and improved inhibition activity to Staphylococcus aureus and Escherichia coli. The MPN-modified gelatin films could suppress the bacteria growth, and attenuate the generation of total volatile basic nitrogen and thiobarbituric acid reactive substances, causing the shelf life of pork extended by five and three days compared with the control and PC-modified films, respectively. The results suggested that MPN provided great potential in the application of food packaging.

引用

页数：15