Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation
Author:
Yue Yijing12, Cheng Xiaoyu2ORCID, Liu Haijie1ORCID, Zang Mingwu2ORCID, Zhao Bing2, Zhao Xin2, Wang Le2
Affiliation:
1. College of Food Science and Nutrition Engineering, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, China 2. China Meat Research Center, 70 Yangqiao, Fengtai District, Beijing 100068, China
Abstract
To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, gellan gum (GG)/PVA composite incorporating Alhagi sparsifolia flower extract (AFE) as the anti-oxidative capability layer, and GG as the anti-oxidative capacity slow-release control layer. The TFs with different AFE additions were characterized and compared to a single-layer film (SF) made of the same material. The results demonstrate that adding AFE to films degraded their water vapour and oxygen barrier properties as well as their tensile strength, but increased their light barrier properties, elongation at break, and anti-oxidative capability. The three-layer structure increased the light, water vapour, and oxygen barrier qualities of films, as well as their slow-release anti-oxidative capability. The application experiment revealed that the inclusion of AFE might aid in the preservation of dried prawn quality. Using TF supplemented with 5 (w/v) AFE to package the dried shrimps reduced the TBARS value by 47.5%. Our research indicated that TFs containing AFE have a wide range of possible applications in dried shrimp preservation.
Funder
National Key R&D Program of China
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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