A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring

文献类型： 外文期刊

第一作者： Yong, Yueyuan

作者： Yong, Yueyuan;Wang, Shancan;Li, Rui;Ahmad, Hafiz Nabeel;Munawar, Noshaba;Zhu, Jie;Yong, Yueyuan;Li, Laihao;Zhu, Jie

作者机构：

关键词： Soy protein isolate; Chitosan; Curcumin; Antibacterial; antioxidant properties; Beef preservation

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 247 卷

页码：

收录情况： SCI

摘要： In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces that promoted the self-assembly of the bilayer films. The tensile strength, the UV-blocking properties and the hydrophobicity was greatly improved of the bilayer antimicrobial films. Moreover, water vapor permeability, thermal shrinkage and opacity were all reduced significantly. In addition, the composite films with curcumin demonstrated effective antioxidant activity and a slow release characteristic. Morphology observation of the bacteria by AFM revealed that the antibacterial bilayer film had a significant damaging effect on the cell structures of S. aureus and E. coli due to the dual antibacterial effect of curcumin and chitosan. SPI + Cur-CS antimicrobial bilayer film effectively inhibited the growth of bacteria and extended the shelf life of beef. According to the findings, SPI + Cur-CS antimicrobial bilayer film can be used as an active package material for beef preservation and freshness monitoring.

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