Preparation of gelatin/gelatin-dextran/gelatin-based three-layer films with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation

In this study, three-layer films based on gelatin/gelatin-dextran/gelatin with different concentrations of functional fillers (cinnamaldehyde and α-tocopherol) were fabricated by using the layer-by-layer casting method to preserve refrigerated scallop adductor muscle. The films demonstrated excellen...

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Bibliographic Details
Published in:Food science & technology 2024-12, Vol.213, p.117067, Article 117067
Main Authors: Liao, Hailu, Yue, Chenlinrui, Zhai, Zhenni, Lian, Xiaoni, Xie, Hongkai, Fang, Yong, Fan, Fengjiao
Format: Article
Language:English
Subjects:
alpha-tocopherol
antibacterial properties
antioxidant activity
antioxidants
contact angle
Controlled release
crystal structure
Dual-functional compounds
ethanol
free radicals
hydrophobicity
Layer-by-layer casting
Mizuhopecten yessoensis
muscles
opacity
permeability
refrigeration
Scallop preservation
scallops
seafoods
shelf life
spoilage
thermal stability
Three-layer film
water vapor
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