Application of &#x003b5;-Polylysine-containing Pectin/Wheat Gluten Protein/Sodium Alginate Composite Film in Cold Storage Preservation of Snakehead Fillets

LYU Rui; LENG Yue; ZHU Wanting; HU Xingyuan; LI Xiangrong; GUAN Huiziyu; SUN Qianwen; LI Xiang; CAI Yidi; WU Long; ZHOU Hui

doi:10.19554/j.cnki.1001-3563.2025.19.018

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (19) : 159-171. DOI: 10.19554/j.cnki.1001-3563.2025.19.018

Agro-products Preservation and Food Packaging

Application of ε-Polylysine-containing Pectin/Wheat Gluten Protein/Sodium Alginate Composite Film in Cold Storage Preservation of Snakehead Fillets

LYU Rui¹, LENG Yue¹, ZHU Wanting¹, HU Xingyuan¹, LI Xiangrong¹, GUAN Huiziyu¹, SUN Qianwen¹, LI Xiang^1,2,3, CAI Yidi^1,2,3, WU Long^1,2,3, ZHOU Hui^1,2,3*

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Abstract

The work aims to prepare a pectin/wheat gluten/sodium alginate (JHGX) composite film containing ε-polylysine (ε-PL) with good antibacterial and fresh-keeping effects, and apply it to cold storage of snakehead fillets to extend shelf life. JHGX composite films were prepared by adding different contents of ε-PL to pectin/wheat gluten/sodium alginate (HGX) composite films. Their properties and structures were analyzed, and the effects of JHGX, HGX and PE films on the quality of chilled fish were compared. When ε-PL addition was 0.75%, JHGX films showed inhibition zone diameters of (11.08±0.22) mm and (11.80±0.32) mm against E. coli and S. aureus, with elongation at break of (22±1.41)% and DPPH radical scavenging rate of 80.33%. Structural characterization showed a uniform, smooth and dense network. After JHGX composite film was applied to the cold storage of snakehead fillets, ε-PL effectively inhibited microbial growth (exceeded acceptable threshold on day 4: (5.70±0.01) lg(CFU/g)), delayed lipid oxidation and protein decomposition (TVB-N exceeded national standard on day 5: (32.9±0.98) mg/100 g) and slowed pH rise and maintained water-holding capacity. JHGX composite films extended the shelf life of snakehead fillets by 2 days compared with PE films (using TVB-N as index), providing guidance for application of ε-PL in sodium alginate composite films for food packaging.

Key words

ε-polylysine (ε-PL); / sodium alginate (SA) / fish Fillets / cold storage / preservation

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LYU Rui, LENG Yue, ZHU Wanting, HU Xingyuan, LI Xiangrong, GUAN Huiziyu, SUN Qianwen, LI Xiang, CAI Yidi, WU Long, ZHOU Hui. Application of ε-Polylysine-containing Pectin/Wheat Gluten Protein/Sodium Alginate Composite Film in Cold Storage Preservation of Snakehead Fillets[J]. Packaging Engineering. 2025, 46(19): 159-171 https://doi.org/10.19554/j.cnki.1001-3563.2025.19.018

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