Preparation of Chitosan-capsaicin Composite Coating and Its Effect on Pork Preservation

LIU Hengli; YU Yaoqiang; YU Huiyang; WANG Zhonghe; JIANG Guiquan; ZHANG Zhuorui

doi:10.19554/j.cnki.1001-3563.2025.11.005

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (11) : 36-45. DOI: 10.19554/j.cnki.1001-3563.2025.11.005

Advanced Materials

Preparation of Chitosan-capsaicin Composite Coating and Its Effect on Pork Preservation

LIU Hengli, YU Yaoqiang, YU Huiyang, WANG Zhonghe, JIANG Guiquan, ZHANG Zhuorui

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Abstract

The work aims to develop a novel composite edible coating with chitosan as the film-forming matrix and capsaicin as the antibacterial active ingredient, combined with glycerol and gelatin, to effectively extend the shelf life of pork. With film formation time, tensile strength, elongation at break, and water vapor permeability as the main evaluation indicators, the effects of different mass fractions of chitosan, gelatin, glycerol, and capsaicin on the comprehensive properties of the composite coating were investigated through single-factor experiments combined with orthogonal experiments. The optimal formulation for preparing the chitosan-capsaicin composite coating was determined, and its antibacterial and preservation properties were verified. The results showed that when the mass fraction of chitosan was 2.0%, gelatin 0.8%, glycerol 0.5%, and capsaicin 0.15%, the chitosan-capsaicin composite coating exhibited optimal performance. Under these conditions, the film-forming time was (3.24 ± 0.13) min, tensile strength was (14.18 ± 0.18) MPa, elongation at break was (65.87 ± 0.39)%, and water vapor permeability was (19.98 ± 0.17) g/(m²·24 h). Antibacterial and preservation tests revealed that the addition of capsaicin to the chitosan-based coating effectively inhibited the growth and reproduction of Escherichia coli and Staphylococcus aureus. Compared with traditional PE films, the chitosan-capsaicin composite coating can significantly extend the shelf life of pork. In conclusion, the chitosan-capsaicin composite coating forms relatively quickly and exhibits a certain degree of mechanical strength after formation, effectively extending the shelf life of food. This provides a research direction for the further application of capsaicin in the field of food packaging.

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chitosan / capsaicin / composite coating / pork preservation

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LIU Hengli, YU Yaoqiang, YU Huiyang, WANG Zhonghe, JIANG Guiquan, ZHANG Zhuorui. Preparation of Chitosan-capsaicin Composite Coating and Its Effect on Pork Preservation[J]. Packaging Engineering. 2025, 46(11): 36-45 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.005

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