Novel antimicrobial polyvinyl alcohol film by incorporating β-cyclodextrin/ berberine inclusion complex preserving the storage quality of salmon fillets

被引:2
|
作者
Chen, Lu [1 ]
Zhang, Han [1 ]
Li, Shaojie [3 ]
Li, Yufeng [4 ]
Zhao, Yong [1 ,5 ]
Zeng, Qiaohui [2 ]
Liu, Haiquan [1 ,5 ]
Wang, Jing Jing [1 ,2 ]
机构
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Foshan Univ, Guangdong Prov Key Lab Intelligent Food Mfg, Foshan 528225, Peoples R China
[3] Shanghai Jiao Tong Univ, Shanghai Peoples Hosp 6, Shanghai 200233, Peoples R China
[4] Anhui Polytech Univ, Coll Biol & Food Engn, Wuhu 241000, Peoples R China
[5] Minist Agr & Rural Affairs, Lab Qual & Safety Risk Assessment Aquat Prod Stora, Shanghai 201306, Peoples R China
关键词
Polyvinyl alcohol; Photodynamic inactivation; Aggregation-induced emission; Berberine; Antimicrobial packaging films; PHOTODYNAMIC INACTIVATION; EFFICIENT; EMISSION; SURFACE;
D O I
10.1016/j.fpsl.2024.101354
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Antimicrobial packaging film mediated by photodynamic inactivation (PDI) based on biodegradable polymers is promising. The photosensitizer berberine chloride (BBR) was encapsulated into the beta-cyclodextrin (CD) to exert its aggregation-induced emission (AIE) property. On this basis, novel PDI-mediated polyvinyl alcohol (PVA) films were fabricated by incorporating the CD/BBR inclusion complex. The PVA/CD/BBR films had high light transmittance (similar to 70 %) in the visible light range, and possessed good biodegradability with the water absorption of 76 % and water solubility of 31 %. Besides, the films exhibited good mechanical properties with the tensile strength of 62.53 MPa at elongation break of 69.14 %, owing to the formation of hydrogen bonds between the PVA and CD/BBR. The PDI-mediated films were irradiated (14.4 J/cm(2)) to produce ROS to kill similar to 4 log CFU/mL of Listeria monocytogenes and Vibrio parahaemolyticus. In addition, the films potently inactivated native bacteria (0.92 log CFU/g) on salmon fillets after 9 days of storage, and maintained their sensory quality, water holding capacity, and notably, inhibited the chemical changes of salmon fillets to extend the shelf-life for at least 3 days.
引用
收藏
页数:12
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