Development and characterization of active bilayer film incorporated with dihydromyricetin encapsulated in hydroxypropyl-β-cyclodextrin for food packaging application. (October 2022)

• Record Type: Journal Article
• Authors: Li, Maoyun; Luo, Xiaoqin; Zhu, Ruixue; Zhong, Kai; Ran, Wenyi; Wu, Yanping; Gao, Hong
• Is Part Of: Food hydrocolloids. Volume 131(2022)
• Publication Date: 2022-10
• Subjects: Inclusion complex -- Antioxidant activity -- Antibacterial activity -- Fried meatball -- Food preservation; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.107834
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The development of bio-based and active food packaging materials is an effective way to alleviate the growing environmental concern and extend the shelf life of food. This study aimed to prepare a novel bilayer film composed of chitosan (CS) and sodium alginate (SA) incorporated with inclusion complex of dihydromyricetin with hydroxypropyl-β-cyclodextrin (ICDH) by layer-by-layer casting. The results of structural and physical characterization revealed that CS/SA/ICDH films were hydrophilic and had good compatibility, thermal stability, and UV blocking capability, with a smooth and uniform appearance. Compared with CS/SA film, CS/SA/ICDH-10% film exhibited improved tensile strength (45.57 MPa) and elongation at break (22.46%). More importantly, incorporation of ICDH was shown to enhance the antioxidant activity of the bilayer film, as well as the antibacterial activity against Staphylococcus aureus . CS/SA/ICDH-10% film had a superior performance as a food packaging material on preservation of fried meatballs by effectively reducing lipid oxidation and microbial growth. After storage for 7 days, the thiobarbituric acid reactive substance (TBARS) and total plate count (TPC) of fried meatballs packaged with CS/SA/ICDH-10% film were 31.72 μg/g and 3.29 log10 CFU/g, respectively, which were significantly lower than those of the control group (37.00 μg/g, 5.34 log10 CFU/g) and plastic film group (41.07 μg/g, 5.97 log10 CFU/g). Therefore, this study suggested that CS/SA/ICDH film could be used as a promising active packaging material for application in food industry. Graphical abstract: Image 1 Highlights: Bilayer film was prepared using layer-by-layer casting and inclusion complex ICDH. The addition of ICDH improved mechanical and UV-shielding properties of CS/SA film. The CS/SA/ICDH films exhibited antioxidant and antibacterial activities. The CS/SA/ICDH-10% film had a good performance on preservation of fried meatballs.