Mussel-inspired highly adhesive carrageenan-based coatings with self-activating enhanced activity for meat
Yumeng Li1, Yongsheng Ni2, Wei He3
1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China.
Abstract:
In order to solve the problem of poor adhesion of polysaccharide coatings in meat storage and inconvenient secondary spraying, which leads to poor preservation effect, this study was inspired by the property of mussels to adhere firmly to surfaces and design a bioactive composite coating. Here, curcumin-loaded zein nanoparticles (CZ NPs) were successfully prepared and incorporated into carrageenan-based biocomposite coatings for chilled meat preservation. The prepared curcumin-zein-riboflavin-carrageenan (CZRC) coating featured smooth spherical morphology and the solubility of hydrophobic substances, the adhesion and stability of the composite coating were respectively improved to 3.8 and 6 times compared to CZ NPs. The CZRC coating also shows desirable antioxidant activity (89.78 ± 4.8 % on DPPH and 91.40 ± 2.1 % on ABTS+) and the treatment based on CZRC coating under light irradiation reduced Pseudomonas fragi (by 2.02 log CFU/mL) and Brochothrix thermosphacta (by 4.35 log CFU/mL), which prolonged the shelf life of lamb and pork to 1.8 and 2.3 times at 4 °C storage condition. This work provides a viable strategy for the development of highly adhesive coatings with self-activation enhanced activity to achieve long-lasting preservation.
