The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation
文献类型： 外文期刊
作者： Guo, Xiaojia 1 ; Liu, Shujin 1 ; Yang, Lanyan 1 ; Zhao, Chaoguang 1 ; Shi, Liu 1 ; Xiong, Guangquan 1 ; Chen, Lang 1 ; Chen, Sheng 1 ; Wu, Wenjin 1 ; Wang, Lan 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Agroprod Proc Res Sub Ctr, Hubei Innovat Ctr Agr Sci & Technol,Key Lab Agr Pr, Wuhan 430064, Peoples R China
2.Hubei Univ Technol, Sch Life & Hlth Sci, Wuhan 430068, Hubei, Peoples R China
3.South Cent Minzu Univ, Coll Life Sci, Inst Med Biol, Wuhan 430074, Peoples R China
关键词： pH-sensitive carrier; Carboxymethyl starch; Fish preservation
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.6； 五年影响因子：5.8 ）
ISSN： 1935-5130
年卷期： 2024 年
页码：
收录情况： SCI
摘要： Controlled release of curcumin by a pH-sensitive carrier provides long-term preservation, which extends the shelf lives of fish. FTIR, XRD, 1H NMR, zeta potential, swelling ratio, and TG analyses indicated that a pH-sensitive starch-based carrier with a narrow pH-sensitivity range (pH 6-7) was fabricated from the carboxymethyl starch grafted with methacrylic acid and then cross-linked with beta-cyclodextrin to achieve dual functionality. FTIR, XRD, and fluorescence spectroscopy revealed that the mechanism by which curcumin was encapsulated in the starch-based carriers involved hydrophobic interactions and intermolecular hydrogen bonding. The encapsulated curcumin showed improved stability, higher antioxidant activity, antibacterial activity, and biocompatibility. The pH, TVB-N, TVC, and drip loss tests confirmed that the use of the carrier-curcumin complex at a concentration of 10 mg/mL for the preservation of yellow catfish extended the shelf life for 2-4 days during cold storage and improved the storage quality of the resulting fillets. This work provides a dual functionality strategy for constructing a pH-sensitive starch-based carrier to deliver curcumin and offers a promising choice for fish preservation.
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