Preparation of a Novel Perilla Essential Oil/Grape Seed Extract–Chitosan/Gelatin Composite Edible Gel Film and Its Application in the Preservation of Grass Carp DOI Creative Commons
Shan Xue, Rui Xu, Jia Liu

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(5), P. 321 - 321

Published: April 25, 2025

In this study, a new edible gel of Perilla essential oil (PE)/grape seed extract (GSE)–chitosan/gelatin was prepared, and it applied to the preservation silver carp. By establishing fuzzy mathematical model, using single-factor experiment Box–Behnken response surface optimization combined with matlab analysis, optimum preparation conditions composite films were determined: addition PE (p < 0.01) 6.91 μL/mL, GSE 0.05) 0.45 mg/mL, gelatin > 1.63%. Under these conditions, exhibited an excellent water vapor barrier mechanical properties. Using Fourier-transform infrared spectroscopy (FTIR) found that enhanced or weakened absorption peaks, indicating molecular interaction between substrate. Scanning electron microscopy (SEM) observed surfaces added smooth, but there few pores in cross-section. X-ray diffraction (XRD) analysis showed had good compatibility other components. The fresh-keeping could significantly prolong period grass After 10 days storage at 4 °C, compared blank group (without plastic wrap) control (with film, no added), experimental films, added) better effect terms sensory score, moisture content, pH value, TBARS TVB-N value 0.05). Correlation further confirmed positive effects on TVB-N, quality indexes carp, will have broad application prospects food field. This study provides innovative basis theoretical for development natural polysaccharide/protein which is helpful promote green food-packaging materials.

Language: Английский

Evaluation of the Influence of Coating and Coating Composition on the Sorption Properties of Freeze-Dried Carrot Bars DOI Creative Commons
Agnieszka Ciurzyńska, Magdalena Karwacka, Monika Janowicz

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1716 - 1716

Published: April 11, 2025

This study aimed to investigate the effect of dip coating and composition applied on structure sorption properties freeze-dried carrot bars. The scope work included preparing bars, them with coatings different gelatin concentrations, then analysing based isotherms. Additionally, was assessed porosity, shrinkage, microscopic observations. Water activity dry matter content were also measured. Analysis obtained results showed that caused a significant increase in water decrease There porosity volume compared control sample, which confirmed by analysis. kinetics limited hygroscopicity samples, reducing dynamics moisture adsorption accelerating stabilisation content. best model describing isotherms Peleg model, themselves classified as type IIb according Blahovec Yanniotis classification. significantly affects selected physical FT-IR analysis did not show any changes bars’ chemical structure.

Language: Английский

Citations

0
Green-synthesized Ag-TiO2/chitosan-cyclodextrin films for enhanced antibacterial activity and prolonged mango preservation DOI
Thi Lan Pham, Thi Phan, Manh B. Nguyen

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106679 - 106679

Published: April 1, 2025

Language: Английский

Citations

0
Preparation of a Novel Perilla Essential Oil/Grape Seed Extract–Chitosan/Gelatin Composite Edible Gel Film and Its Application in the Preservation of Grass Carp DOI Creative Commons
Shan Xue, Rui Xu, Jia Liu

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(5), P. 321 - 321

Published: April 25, 2025

In this study, a new edible gel of Perilla essential oil (PE)/grape seed extract (GSE)–chitosan/gelatin was prepared, and it applied to the preservation silver carp. By establishing fuzzy mathematical model, using single-factor experiment Box–Behnken response surface optimization combined with matlab analysis, optimum preparation conditions composite films were determined: addition PE (p < 0.01) 6.91 μL/mL, GSE 0.05) 0.45 mg/mL, gelatin > 1.63%. Under these conditions, exhibited an excellent water vapor barrier mechanical properties. Using Fourier-transform infrared spectroscopy (FTIR) found that enhanced or weakened absorption peaks, indicating molecular interaction between substrate. Scanning electron microscopy (SEM) observed surfaces added smooth, but there few pores in cross-section. X-ray diffraction (XRD) analysis showed had good compatibility other components. The fresh-keeping could significantly prolong period grass After 10 days storage at 4 °C, compared blank group (without plastic wrap) control (with film, no added), experimental films, added) better effect terms sensory score, moisture content, pH value, TBARS TVB-N value 0.05). Correlation further confirmed positive effects on TVB-N, quality indexes carp, will have broad application prospects food field. This study provides innovative basis theoretical for development natural polysaccharide/protein which is helpful promote green food-packaging materials.

Language: Английский

Citations

0