Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-ß-cyclodextrin inclusion complex and their application in fish preservation.

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 its sulfobutyl ether-ß-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 the films. Film forming solution incorporated with CA and CA/S presented the most excellent inhibition ratio against Pseudomonas aeruginosa, which was 98.43 ± 1.11% in initial period and still 82.97 ± 4.55% at 72 h. Further, the packaging solution of gelatin combined CA and CA/S effectively inhibited the growth of microorganisms during preservation of grass carp slices. Especially, the total volatile salt-based nitrogen (TVB-N) did not exceed 10 mg/100 g at the end of storage, indicating that the active coating could obviously extend the shelf life of fish muscle. This work provided a promising food packaging system with antimicrobial and environmentally friendly.

Development and physicochemical characterization of chitosan hydrochloride/sulfobutyl ether-ß-cyclodextrin nanoparticles for cinnamaldehyde entrapment.

In this work, the cinnamaldehyde (CA) loaded nanoparticles were synthesized by directly cross-linking chitosan hydrochloride (CSH) and sulfobutyl ether-ß-cyclodextrin (SBE-ß-CD). The CA/SBE-ß-CD inclusion complex was firstly prepared, and its highest encapsulation efficiency (EE) was 86.34%. Field Emission Scanning Electron Microscope results indicated that the inclusion complex showed massive aggregates with a coarse and fluffy texture and irregular surface. Then, the inclusion complex interacted with CSH to form nanoparticles. The EE of CA in nanoparticles was improved. Atomic force microscopy showed the nanoparticles had regular and spherical morphology. Fourier transform infrared spectroscopy analysis demonstrated that CA was mainly encapsulated in the inner place of CSH/SBE-ß-CD nanoparticles (CSNs). The enhanced thermal stability of the nanoparticles was found in differential scanning calorimeter. X-ray diffraction implied that CA-CSNs existed in the amorphous state. CA-CSNs had excellent slow release property. Further, the bacteriostatic effect of CA-CSNs was much better than that of CA and CSNs. All the results indicated that CSNs can be used as a promising carrier to encapsulate CA. PRACTICAL APPLICATIONS: CA is an effective antimicrobial and generally recognized as Safe-GRAS. CA also exhibits many other bioactivities and has been commonly used for digestive, cardiovascular and immune system diseases. However, CA is easy to be oxidized and volatilized during storage for poor water solubility. The nanoencapsulations display the capacities of enhancing solubility of bioactive compounds, protecting them from degradation, and prolonging their residence. In this manuscript, CA loaded nanoparticles were investigated. The results suggested that the nanoencapsulation could benefit for improving water solubility and stability of CA. This strategy could be helpful for its application and development in food preservation.

Isolation and Comparative Study on the Characterization of Guanidine Hydrochloride Soluble Collagen and Pepsin Soluble Collagen from the Body of Surf Clam Shell (Coelomactra antiquata).

The aim of this study was to characterize the collagens from the body of surf clam shell (Coelomactra antiquata). Guanidine hydrochloride and pepsin were used to extract collagens. Guanidine hydrochloride soluble collagen (GSC) and pepsin soluble collagen (PSC) were separately isolated from the body of surf clam shell. Results showed that the moisture, protein, carbohydrate, and ash contents of the body of surf clam shell were 82.46%, 11.56%, 3.05%, and 2.38%, respectively, but the fat content was only 0.55%. The yields were 0.59% for GSC and 3.78% for PSC. Both GSC and PSC were composed of α1 and α2 chains and a ß chain, however, GSC and PSC showed distinct differences from each other and the type I collagen from grass carp muscle on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). GSC and PSC contained glycine as the major amino acid and had imino acid of 150 and 155 residues/1000 residues, respectively. Fourier transform infrared spectroscopy (FTIR) spectra of GSC and PSC revealed the presence of a triple helix. The GSC appeared to have a dense sheet-like film linked by random-coiled filaments and PSC had fine globular filaments under scanning electron microscopy (SEM). The maximum transition temperature (Tmax) of GSC and PSC was 33.05 °C and 31.33 °C, respectively. These results provide valuable scientific information for the texture study and development of surf clam shell or other bivalve mollusks.

Preservative effects of fish gelatin coating enriched with CUR/ßCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C.

This study investigated the effects of a novel edible coating combining fish gelatin with curcumin/ß-cyclodextrin (CUR/ßCD) emulsion on the quality of grass carp fillets (GCFs) during storage at 4 °C. For all samples, the quality parameters, including weight loss, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) value, SDS-PAGE, free amino acids (FAA), microbiological (total viable counts (TVC), Pseudomonas counts, yeasts and molds, and H2S-producing bacteria), color and sensorial characteristics, were tested periodically. The coatings containing CUR/ßCD emulsions exhibited better preservative effects than gelatin/ßCD coating. Therefore, fish gelatin coating enriched with CUR/ßCD emulsion can be used as an effective way to maintain the quality of GCF and extend its shelf life during storage at 4 °C.