For food preservation, the packaging film needs to have higher antibacterial activity in initial phase and keep longer activity. In this study, cinnamaldehyde (CA) and CA/sulfobutyl ether-β-cyclodextrin inclusion complex (CA/S) were used to fabricate fish gelatin antibacterial composite films. The addition enhanced the elongation at break and light barrier property of composite films. Film forming solution incorporated with CA and CA/S presented most excellent inhibition ratio against Pseudomonas aeruginosa, which was 98.57±1.25% in initial period and still 83.33±4.69% at 72 h. Further, gelatin combined CA and CA/S packaging solution effect inhibited the growth of microorganisms during preservation of grass carp slices. Especially, the total volatile salt-based nitrogen (TVB-N) did not exceed 7.5 mg/100 g at the end of storage, indicating that the active coating could obviously extend the shelf life of fish fillets. This work provided a promising food packaging system with antimicrobial and environmentally friendly.
Jiulin Wu, Gaojie Song, Ruyang Huang, Yongyong Yan, Qingxiang Li, Xiaoban Guo, Xiaodan Shi, Yongqi Tian, Jianhua Wang, Shaoyun Wang (2023) Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-β-cyclodextrin inclusion complex and their application in fish preservation. Food Chemistry 135871. https://doi.org/10.1016/j.foodchem.2023.135871
Picture credit: https://sg.theasianparent.com/frozen-fish-nutrition