[1]王成,纪倩倩,江宁,等.明胶-纳米粒子复合膜的制备及其对水产品的保鲜作用[J].江苏农业学报,2025,(05):1009-1020.[doi:doi:10.3969/j.issn.1000-4440.2025.05.019]
　WANG Cheng,JI Qianqian,JIANG Ning,et al.Preparation of gelatin-nanoparticle composite membranes and their preservation effects on aquatic products[J].,2025,(05):1009-1020.[doi:doi:10.3969/j.issn.1000-4440.2025.05.019]
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明胶-纳米粒子复合膜的制备及其对水产品的保鲜作用()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年05期
页码:
1009-1020
栏目:
加工贮藏·质量安全
出版日期:
2025-05-31

文章信息/Info

Title:
Preparation of gelatin-nanoparticle composite membranes and their preservation effects on aquatic products
作者:
王成1; 2; 纪倩倩1; 2; 江宁1; 2; 岳泽峰1; 2; 张强1; 2; 孙荣雪1; 2; 刘钱媛1; 2; 李志强1; 2; 王兴娜1; 2
(1.江苏省农业科学院农产品加工研究所,江苏南京210014；2.农业农村部水产品保鲜贮藏加工技术集成科研基地,江苏南京210014)
Author(s):
WANG Cheng1; 2; JI Qianqian1; 2; JIANG Ning1; 2; YUE Zefeng1; 2; ZHANG Qiang1; 2; SUN Rongxue1; 2; LIU Qianyuan1; 2; LI Zhiqiang1; 2; WANG Xingna1; 2
(1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2.Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China)
关键词:
壳聚糖纳米粒子; 明胶; 保鲜膜; 阻隔性能; 抑菌性能
Keywords:
chitosan nanoparticles; gelatin; preservation film; barrier properties; antimicrobial properties
分类号:
S983
DOI:
doi:10.3969/j.issn.1000-4440.2025.05.019
文献标志码:
A
摘要:
本研究将负载DL-3-苯乳酸的壳聚糖纳米粒子(NP)添加至明胶(GE)基体中,制成明胶-纳米粒子复合膜(GE-NP),并探究不同壳聚糖纳米粒子添加量(0、2%、4%、6%、8%、10%)对复合膜性能的影响。结果表明,综合考虑力学性能、紫外线阻隔性能、氧气阻隔性能、水蒸气阻隔性能和抑菌性能,明胶-8%纳米粒子复合膜(GE-NP8%)的性能最佳。通过低场核磁共振和变场核磁共振分析发现,纳米粒子与明胶分子之间的相互作用增强了GE-NP8%复合膜的交联强度,减小了自由体积,使其结构更加致密。鱼肉保鲜试验中,贮藏第10 d,GE-NP8%处理鱼肉红绿值(a*)和黄蓝值(b*)与新鲜鱼肉的差异较小。贮藏第10 d,与聚乙烯膜处理、明胶膜处理相比,GE-NP8%处理鱼肉pH值、挥发性盐基氮含量(TVB-N)、硫代巴比妥酸含量(TBA)、菌落总数(TVC)上升幅度较小,同时鱼肉硬度、弹性、胶黏性、咀嚼性等质构参数下降幅度较小。综上,GE-NP8%复合膜可有效减缓鱼肉的品质劣变,延长其货架期。本研究结果可为延长水产品保质期及保持其品质提供理论依据和技术支持。
Abstract:
In this study, chitosan nanoparticles (NPs) loaded with DL-3-phenyllactic acid were incorporated into a gelatin (GE) matrix to fabricate gelatin-nanoparticle composite films (GE-NP). The effects of different chitosan nanoparticle concentrations (0, 2%, 4%, 6%, 8%, and 10%) on the properties of the composite films were investigated. The results showed that, considering mechanical properties, ultraviolet (UV) barrier properties, oxygen barrier properties, water vapor barrier properties, and antimicrobial properties, the gelatin-8% nanoparticle composite film (GE-NP8%) exhibited the best performance. Low-field nuclear magnetic resonance and variable-field nuclear magnetic resonance analyses revealed that the interactions between nanoparticles and gelatin molecules enhanced the crosslinking strength of the GE-NP8% composite film, reduced the free volume, and made its structure more compact. In the fish preservation experiment, on day 10 of storage, the red-green value (a*) and yellow-blue value (b*) of fish treated with GE-NP8% were found to be closer to those of fresh fish. On day 10 of storage, compared with fish treated with polyethylene film and gelatin film, the pH value, total volatile basic nitrogen content (TVB-N), thiobarbituric acid content (TBA), and total viable count (TVC) of fish treated with GE-NP8% increased to a lesser extent. Meanwhile, the decline in texture parameters such as hardness, elasticity, cohesiveness, and chewiness of the fish was also less pronounced. In summary, the GE-NP8% composite film can effectively slow down the quality deterioration of fish and extend its shelf life. The results of this study can provide a theoretical basis and technical support for extending the shelf life and maintaining the quality of aquatic products.

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备注/Memo

备注/Memo:
收稿日期：2024-09-23基金项目：江苏省农业科技自主创新基金项目[CX(23)3056]；中国博士后科学基金项目(2023M741457)作者简介：王成(1991-),男,江苏泰州人，博士,助理研究员,研究方向为水产品保鲜与加工。(E-mail)wangcheng@jaas.ac.cn通讯作者：江宁,(E-mail)jaas_jiangning@163.com
更新日期/Last Update: 2025-06-24