Gelatin/wheat gliadin electrospun film contained with chlorogenic acid: Fabrication, characterization, and application in the preservation of grass carp (Ctenopharyngodon idella) fillets

Abstract

Abstract 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 films with CA on food preservation was investigated, especially for grass carp fillets. The results of the morphology and structure of the films indicated 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 its acceptance period, meaning its applicability in the protection of the freshness of aquatic products.