Collagen/zein electrospun films incorporated with gallic acid for tilapia (Oreochromis niloticus) muscle preservation

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.

Automated summary

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.