明胶-纳米粒子复合膜的制备及其对水产品的保鲜作用

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中图分类号：S983 文献标识码：A 文章编号： 1000-4440（2025）05-1009-12

Abstract：In this study，chitosan nanoparticles （NPs）loaded with DL-3-phenyllacticacid were incorporated intoa gelatin（GE）matrixtofabricate gelatin-nanoparticlecomposite films（GE-NP）.Theefectsof different chitosannanoparticle concentrations（0， 2% ， 4% ， 6% ， 8% ，and 10% ）on the properties of the composite films were investigated. The results showed that，considering mechanical properties，ultraviolet（UV）barrer properties，oxygenbarrier properties，water vaporbarrierproperties，and antimicrobialproperties，the gelatin- 8% nanoparticle composite film （GE-NP ） 8% exhibitedthebestperformance.Low-fieldnuclearmagnetic resonance and variable-field nuclear magnetic resonance analysesrevealed that theinteractions between nanoparticles and gelatin molecules enhanced the crosslinking strength of the GE-NP 8% composite film，reduced the free

volume，and made its structure morecompact.Inthefish preservationexperiment，onday1Oof storage，thered-greenval

ue （ a* ）and yellow-blue value （ b* ）of fish treated with GE-NP were found to be closer to those of fresh fish.On day 10 8%

of storage，compared with fish treated with polyethylene film and gelatin film，the pH value，total volatile basic nitrogen

content （TVB- N ），thiobarbituric acid content（TBA），and total viable count（ TVC ）of fish treated with GE-NP in8%

creased to aleser extent.Meanwhile，the declineintextureparameters such as hardness，elasticity，cohesiveness，and

chewiness of the fish was also less pronounced.In summary，the GE-NP 8% composite film can effectively slow down the

qualitydeteriorationoffishandextenditsshelf life.Theresultsofthisstudycanprovideatheoreticalbasisandtechnical

support for extending the shelf life and maintaining the quality of aquatic products.

Key words：chitosan nanoparticles；gelatin；preservation film；barier properties；antimicrobial properties

近年来，随着居民生活水平的提升、生活节奏的加快以及网络销售的推广，预制菜行业得到了快速发展。（剩余17828字）