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| Preparation of Gelatin/Polyvinyl Alcohol-Chitosan Double-Layered Antibacterial Film and Its Application in Raw Pork Preservation |
| WANG Yang, YU Yang, JIA Ze, MAO Jihu, LI Peishi, SHI Chenshan, REN Yuanyuan, HAN Junhua |
| 1. College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 3. Hebei Nainuo Technology Co. Ltd., Shijiazhuang 050000, China |
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Abstract In order to develop a photodynamically enhanced biodegradable packaging film and to explore its application in meat preservation, gelatin, polyvinyl alcohol (PVA), and chitosan were used as film-forming materials, and curcuminchitosan nanoparticles (CCN) as a photosensitive substance. The effects of different proportions of components on the tensile strength, elongation at break, and water vapor permeability were investigated. The effect of the bilayered film on fresh pork preservation was evaluated in terms of its mass loss, hardness, pH, thiobarbituric acid reactive substances (TBARS) value, and total viable count (TVC). The results showed that the film with a gelatin to PVA ratio of 4:1 (V/V), a gelatin/PVA to chitosan ratio of 1:5 (V/V), and a CCN concentration of 2.5% (m/m) demonstrated outstanding mechanical and barrier properties. On the 9th day of storage at 4 ℃, the TBARS value and TVC of pork wrapped with this film were both significantly lower than those of the control group (P < 0.05).
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2025, Vol. 39 
