文献类型：期刊文献

英文题名：Collagen/zein electrospun films incorporated with gallic acid for tilapia (Oreochromis niloticus) muscle preservation

作者：Song, Zengliu[1];Liu, Huanming[1];Huang, Ailian[1];Zhou, Chunxia[1];Hong, Pengzhi[1];Deng, Chujin[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol,Key Lab Adv Proc Aquat Pr, Guangdong Prov Key Lab Aquat Prod Proc & Safety,G, Guangdong Higher Educ Inst,Guangdong Prov Engn La, Zhanjiang 524088, Peoples R China

年份：2022

卷号：317

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：SCI-EXPANDED(收录号：WOS:000712263500005)、、WOS

基金：This work was supported by the Southern Marine Science and Engineering Laboratory (Zhanjiang) (ZJW-2019-07); the Innovation and Development Project about Marine Economy Demonstration of Zhanjiang City (2017C8B1); the Innovation Team Construction Project of Modern Agricultural Industry Technology System in Guangdong Province (2019KJ150); Science and Technology plan project of Zhanjiang City (2019A03021), University Student Innovation Experiment of Guangdong Ocean University (CXXL2020162), and the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021).

语种：英文

外文关键词：Electrospinning; Submicron fiber film; Antioxidant; Shelf life; Active food packaging material

外文摘要：The aim of this study was to develop a collagen (Col)/zein (ZN) electrospun film encapsulated with different concentrations of gallic acid (GA), using electrospinning, for the preservation of tilapia muscle. The microscopic morphology of all collagen/zein/gallic acid (Col/ZN/GA) electrospun films, which exhibited average diameters ranging from 272 to 384 nm, were smooth and contained no beads. GA was well distributed and incorporated into the protein matrix and formed hydrogen bonds. The addition of GA caused a reduction in hydrophobicity but markedly increased the antioxidant activity of the Col/ZN/GA electrospun films. The preservation assay showed that the Col/ZN/GA electrospun films containing 8% (w/w) gallic acid (GA8) significantly (P<0.05) halted tilapia muscle quality deterioration and prolonged the shelf life of fish muscle for at least two days. Therefore, the GA8 electrospun films have potential as active food packaging materials to extend shelf life of fresh tilapia muscle and may have good application prospect in the fish filleting industry.