Journal
JOURNAL OF FOOD ENGINEERING
Volume 317, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2021.110860
Keywords
Electrospinning; Submicron fiber film; Antioxidant; Shelf life; Active food packaging material
Categories
Funding
- Southern Marine Science and Engineering Laboratory (Zhanjiang) [ZJW-2019-07]
- Innovation and Development Project about Marine Economy Demonstration of Zhanjiang City [2017C8B1]
- Innovation Team Construction Project of Modern Agricultural Industry Technology System in Guangdong Province [2019KJ150]
- Science and Technology plan project of Zhanjiang City [2019A03021]
- University Student Innovation Experiment of Guangdong Ocean University [CXXL2020162]
- Innovative Team Program of High Education of Guangdong Province [2021KCXTD021]
Ask authors/readers for more resources
Incorporating gallic acid into collagen/zein electrospun films significantly increased antioxidant activity, prolonging the freshness of tilapia muscle. Films containing 8% gallic acid showed the best preservation effects and have potential applications in the fish filleting industry.
The aim of this study was to develop a collagen (Col)/zein (ZN) electrospun film encapsulated with different concentrations of gallic acid (GA), using electrospinning, for the preservation of tilapia muscle. The microscopic morphology of all collagen/zein/gallic acid (Col/ZN/GA) electrospun films, which exhibited average diameters ranging from 272 to 384 nm, were smooth and contained no beads. GA was well distributed and incorporated into the protein matrix and formed hydrogen bonds. The addition of GA caused a reduction in hydrophobicity but markedly increased the antioxidant activity of the Col/ZN/GA electrospun films. The preservation assay showed that the Col/ZN/GA electrospun films containing 8% (w/w) gallic acid (GA8) significantly (P<0.05) halted tilapia muscle quality deterioration and prolonged the shelf life of fish muscle for at least two days. Therefore, the GA8 electrospun films have potential as active food packaging materials to extend shelf life of fresh tilapia muscle and may have good application prospect in the fish filleting industry.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available