Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid: Fabrication, Characterization, and Application in the Preservation of Grass Carp (Ctenopharyngodon idella) Fillets

In this study, gelatin/wheat gliadin electrospun films containing different amounts of chlorogenic acid (CA; 0–150 mg) were fabricated and characterized, and the protective effect of the films with CA on food preservation was investigated, specifically for grass carp fillets. The results of the morp...

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Bibliographic Details
Published in:Food biophysics 2023-12, Vol.18 (4), p.580-595
Main Authors: Chen, Tingju, Liu, Huanming, Deng, Chujin, Zhang, Dongxia, Li, Huiying, Zhou, Chunxia, Hong, Pengzhi
Format: Article
Language:English
Subjects:
Analytical Chemistry
Antibacterial activity
Antioxidants
Biological and Medical Physics
Biophysics
Carp
Chemistry
Chemistry and Materials Science
Chlorogenic acid
Contact angle
Ctenopharyngodon idella
Fabrication
Fillets
Food preservation
Food Science
Gelatin
Gliadin
Hydrophobicity
Mechanical properties
Stability analysis
Thermal stability
Wheat
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Summary:In this study, gelatin/wheat gliadin electrospun films containing different amounts of chlorogenic acid (CA; 0–150 mg) were fabricated and characterized, and the protective effect of the films with CA on food preservation was investigated, specifically for grass carp fillets. The results of the morphology and structure of the films indicated that CA was successfully encapsulated in the film and interacted with proteins. Thermal stability, mechanical properties, and water contact angle (WCA) analysis suggested that the film had good stability and hydrophobicity. Furthermore, films with CA exhibited good antioxidant and antibacterial activities and these properties were enhanced with increasing CA content. The antioxidant activity was greater than 90% when the amount of CA added was greater than 100 mg. The CA release mechanism of the film supplemented with 125 mg of CA (CA125) was in line with the first-order kinetic model, and CA release reached 84.38% ± 0.26% at 16 h. Furthermore, CA125 was used to perform 10-day preservation assays. During the storage period, the quality of grass carp fillets deteriorated and the film with CA exhibited a better protective effect on muscle quality, thus, possibly delaying the deterioration of the fish fillets and prolonging their acceptance period, demonstrating its applicability in the protection of the freshness of aquatic products. Graphical Abstract
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-023-09800-y