食品科学2026，Vol.47Issue(19)：302-311,10.DOI:10.7506/spkx1002-6630-20260403-026
姜黄素乳液-明胶活性复合膜的制备及性能
Preparation and Properties of Curcumin-Loaded Elusion-Gelatin Active Composite Film
摘要
Abstract
To improve the mechanical properties,water-barrier capacity and functional activity of gelatin films,this study prepared composite active films by adding 0.625%,1.25%,1.875%,and 2.5%(V/V)curcumin-loaded emulsion(CE)stabilized by a covalent complex between β-lactoglobulin and β-glucan to gelatin solution.The microstructure,physicochemical properties,and functional activity of the films and their preservation effect on fresh-cut apples were systematically investigated.The results showed that CE was uniformly dispersed in the gelatin matrix through physical interactions such as hydrogen bonding,the film surface was smooth and dense,while the cross-section exhibited a porous network structure.With increasing CE addition,the thickness of the composite film increased,the color gradually changed from light yellow to dark yellow-brown,and the UV-visible light barrier property significantly enhanced;the mechanical properties initially increased and then decreased,and the composite film with 1.25%CE(G-CE-1.25)exhibited the best tensile strength(10.62 MPa)and elongation at break(31.56%).Compared with pure gelatin film,the moisture content,water solubility,and water vapor permeability of the composite films decreased by 26.5%,28.3%,and 14.17%,respectively.Specificallys,both water solubility and moisture content reached their minimum values when the CE volume fraction was 2.5%,while water vapor permeability reached its lowest level when the CE volume fraction was 1.25%.The water contact angle increased from a maximum of 84.3° to 116.4°,indicating a shift from hydrophilicity to hydrophobicity.The antioxidant and antibacterial activities of the composite films significantly enhanced with increasing CE addition.The G-CE-1.25 film was the most effective in preserving the quality of fresh-cut apples.In summary,appropriate amounts of curcumin-loaded emulsion can synergistically improve the physicochemical properties and functional activity of gelatin films,and the G-CE-1.25 composite film shows good application potential as an active food packaging material.关键词
β-乳球蛋白/β-葡聚糖/共价复合物/姜黄素乳液/复合膜/膜性能Key words
β-lactoglobulin/β-glucan/covalent compound/curcumin-loaded emulsion/composite film/film properties分类
轻工纺织引用本文复制引用
王智霖,唐霞,王淼,佘永新,生庆海,郭明若..姜黄素乳液-明胶活性复合膜的制备及性能[J].食品科学,2026,47(19):302-311,10.基金项目
"十四五"国家重点研发计划项目(2021YFD1600105) （2021YFD1600105）
中国农业科学院科技创新工程项目(CAAS-ASTIPIQSTAP-02) （CAAS-ASTIPIQSTAP-02）
现代农业产业技术体系项目(CARS-05-05A-18) （CARS-05-05A-18）
河北省现代农业技术体系创新团队项目(HBCT2021200207) （HBCT2021200207）
河北省重大科技专项项目(24292903Z) （24292903Z）
