JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 40 Issue 3
June 2025
Article Contents
YANG Huanbin, ZENG Qingpei, SHE Yimin, et al. Effect of zein/curcumin/kojic acid composite film on the preservation of refrigerated chicken[J]. Journal of Light Industry, 2025, 40(3): 10-18. doi: 10.12187/2025.03.002
Citation: YANG Huanbin, ZENG Qingpei, SHE Yimin, et al. Effect of zein/curcumin/kojic acid composite film on the preservation of refrigerated chicken[J]. Journal of Light Industry, 2025, 40(3): 10-18. doi: 10.12187/2025.03.002 shu

Effect of zein/curcumin/kojic acid composite film on the preservation of refrigerated chicken

  • Corresponding author: LIU Xiaoli, lxl525j@163.com
  • Received Date: 2024-07-02
    Accepted Date: 2024-12-27
  • To develop natural bio-based composite film materials with excellent food preservation properties, Zein/CUR/KA composite films were prepared using zein(Zein), curcumin (CUR), and kojic acid (KA) as raw materials. The thickness and mechanical properties of the films were measured. Their application in the preservation of refrigerated chicken was then investigated. The preservation efficacy of the composite film on refrigerated chicken was evaluated. This was done by measuring the pH value, water-holding capacity, total colony count, and volatile basic nitrogen (TVB-N) content.Results showed that compared with the Zein film, the Zein/CUR/KA composite film had greater thickness and better mechanical properties, with tensile strength and elongation at break of 25.56 MPa and 62.49%, respectively. On the 10th day of refrigeration, the pH value of chicken treated with the Zein/CUR/KA composite film was maintained at 5.9. This was significantly lower than that of the control (CK) group (6.4, P<0.05). The water-holding capacity remained at 65.23%, which was significantly higher than that of the control group (P<0.05). The total colony count was 6.1 lg CFU/g, which was two orders of magnitude lower than that of the CK group (8.5 lg CFU/g). The TVB-N content was below the food safety standard limit of 0.20 mg/g. The thiobarbituric acid reduction value (TBARS) was 0.007 7 mg/g, which was 42.96% lower than that of the CK group (0.013 5 mg/g). Total thiol and active thiol contents were reduced to 10.3 nmol/mg and 9.2 nmol/mg, respectively. There was minimal alteration in the protein secondary structure.Therefore, the Zein/CUR/KA composite film has excellent mechanical, barrier, antibacterial, and antioxidant properties. It effectively delays water loss, fat oxidation, and protein denaturation in refrigerated chicken, thus demonstrating excellent preservation performance.
  • 加载中
    1. [1]

      杨焕彬,曾庆培,林光明,等.生物保鲜剂在禽肉保鲜中的应用研究进展[J].轻工学报,2021,36(6):38-46.

    2. [2]

      NI Y S,SUN J,WANG J L.Enhanced antimicrobial activity of konjac glucomannan nanocomposite films for food packaging[J].Carbohydrate Polymers,2021,267:118215.

    3. [3]

      WORANUCH S,YOKSAN R.Eugenol-loaded chitosan nanoparticles:I.Thermal stability improvement of eugenol through encapsulation[J].Carbohydrate Polymers,2013,96(2):578-585.

    4. [4]

      刘晓丽,郭曹羽,林锴立,等.壳聚糖基抑菌抗氧化活性复合膜的制备及其性能研究[J].轻工学报,2023,38(4):27-36.

    5. [5]

      XU H,CHAI Y W,ZHANG G Y.Synergistic effect of oleic acid and glycerol on zein film plasticization[J].Journal of Agricultural and Food Chemistry,2012,60(40):10075-10081.

    6. [6]

      赵文鹏,刘雅楠,张迅,等.负载花青素的玉米醇溶蛋白纳米纤维膜监测猪肉新鲜度[J].食品安全质量检测学报,2023,14(2):83-90.

    7. [7]

      WANG Y,RAKOTONIRAINY A M,PADUA G W.Thermal behavior of zein-based biodegradable films[J].Starch-Stärke,2003,55(1):25-29.

    8. [8]

      刘锦渊,刘晓丽,夏文水.负载丁香酚的改性纳米粒对玉米醇溶蛋白膜性能的影响[J].食品科学技术学报,2023,41(5):123-135.

    9. [9]

      SHARMA O P.Antioxidant activity of curcumin and related compounds[J].Biochemical Pharmacology,1976,25(15):1811-1812.

    10. [10]

      LIU X L,XU Y X,LIAO W Y,et al.Preparation and characterization of chitosan/bacterial cellulose composite biodegradable films combined with curcumin and its application on preservation of strawberries[J].Food Packaging and Shelf Life,2023,35:101006.

    11. [11]

      XIE Y M,NIU X N,YANG J W,et al.Active biodegradable films based on the whole potato peel incorporated with bacterial cellulose and curcumin[J].International Journal of Biological Macromolecules,2020,150:480-491.

    12. [12]

      BALDINO L,CARDEA S,REVERCHON E.Biodegradable membranes loaded with curcumin to be used as engineered independent devices in active packaging[J].Journal of the Taiwan Institute of Chemical Engineers,2017,71:518-526.

    13. [13]

      ROY S,RHIM J W.Carboxymethyl cellulose-based antioxidant and antimicrobial active packaging film incorporated with curcumin and zinc oxide[J].International Journal of Biological Macromolecules,2020,148:666-676.

    14. [14]

      LIU X L,XIA W S,JIANG Q X,et al.Chitosan oligosaccharide-N-chlorokojic acid mannich base polymer as a potential antibacterial material[J].Carbohydrate Polymers,2018,182:225-234.

    15. [15]

      LIU X L,ZHANG C H,LIU S C,et al.Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage[J].International Journal of Biological Macromolecules,2020,162:1276-1282.

    16. [16]

      李岗,钏定泽.常用祛斑美白剂作用机理研究[J].精细与专用化学品,2024,32(7):11-21.

    17. [17]

      汤海莲,尹忞强,许伟,等.不同木薯变性淀粉对调理鸡肉丸品质特性的影响[J].中国调味品,2023,48(11):79-83.

    18. [18]

      中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中挥发性盐基氮的测定:GB 5009.228—2016[S].北京:中国标准出版社,2017.

    19. [19]

      李波,唐天池,刘玮嘉,等.牛至精油-聚乙烯醇/壳聚糖复合膜的制备及对鸡肉保鲜效果的影响[J].包装工程,2024,45(21):165-173.

    20. [20]

      CAO Y G,XIONG Y L.Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein[J].Food Chemistry,2015,180:235-243.

    21. [21]

      PAN N,HU Y F,LI Y,et al.Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles[J].Meat Science,2021,175:108420.

    22. [22]

      LIU X L,LIAO W Y,XIA W S.Recent advances in chitosan based bioactive materials for food preservation[J].Food Hydrocolloids,2023,140:108612.

    23. [23]

      WU H J,LEI Y L,LU J Y,et al.Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films[J].Food Hydrocolloids,2019,97:105208.

    24. [24]

      CHAIJAN S,PANPIPAT W,PANYA A,et al.Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger,lemongrass,or green tea[J].Food Control,2020,118:107400.

    25. [25]

      LI X,LV (LYU) J H,NIU M H,et al.Characterization and antibacterial properties of egg white protein films loaded with ε-polylysine:Evaluation of their degradability and application[J].Foods,2023,12(12):2431.

    26. [26]

      International Commission on Microbiological Specifications for Foods (ICMSF).Micro-organisms in foods 5:Characteristics of microbial pathogens[M].London:Chapman and Hall Published Company,1996.

    27. [27]

      白艳红,牛苑文,吴月,等.不同冰温贮藏对鸡胸肉品质变化的影响[J].轻工学报,2016,31(1):17-22
      ,28.

    28. [28]

      HERNÁNDEZ-GARCÍA E,VARGAS M,CHIRALT A.Starch-polyester bilayer films with phenolic acids for pork meat preservation[J].Food Chemistry,2022,385:132650.

    29. [29]

      OCAÑO-HIGUERA V M,MAEDA-MARTÍNEZ A N,MARQUEZ-RÍOS E,et al.Freshness assessment of ray fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.

    30. [30]

      LOKE X J,CHANG C K,HOU C Y,et al.Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation[J].Food Control,2021,125:108016.

Article Metrics

Article views(290) PDF downloads(5) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return