Preparation and Performance Characterization of Edible Alginate/Gelatin Membrane Loaded with Allicin

ZHANG Xiaocong; WANG Hongjiang; ZHANG Yue; CHEN Kexin; HE Xiaoyue

doi:10.19554/j.cnki.1001-3563.2025.21.013

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (21) : 115-123. DOI: 10.19554/j.cnki.1001-3563.2025.21.013

Agro-products Preservation and Food Packaging

Preparation and Performance Characterization of Edible Alginate/Gelatin Membrane Loaded with Allicin

ZHANG Xiaocong¹, WANG Hongjiang^1,2*, ZHANG Yue¹, CHEN Kexin¹, HE Xiaoyue¹

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Abstract

The work aims to prepare microcapsules loaded with allicin with sodium alginate and gelatin as the film-forming matrix to fabricate edible packaging films and study the application of these films in the preservation of crab sticks. Crab sticks were packaged with allicin microcapsule films, and their preservation effects under refrigeration (4 ℃) and freezing (-24 ℃) conditions were examined. On the 7th day of storage, the thiobarbituric acid reactive substances (TBARS) value of the 0.5% group of refrigerated crab sticks decreased from (2.59±0.16) mg/kg in the blank group to (1.05±0.09) mg/kg; the volatile basic nitrogen (TVB-N) value of the 0.5% group decreased from (45.74±0.85) mg/100 g in the blank group to (30.76±1.18) mg/100 g. The film effectively inhibited the growth of Escherichia coli, Staphylococcus aureus and Pseudomonas in the refrigerated crab sticks, and extended the microbial shelf life by 4 days. The allicin microcapsule film could maintain the texture of frozen crab sticks. At the 30th of storage, the hardness of the treatment group was the lowest compared with the blank group, with a reduction of 15.49 N; the elasticity was 11.81% higher than that of the blank group, and it also had good water solubility. After boiling at 100 ℃ for 5 minutes, no obvious film structure remained. The allicin microcapsule film could extend the shelf life of fresh-frozen crab sticks and maintain the texture structure of frozen crab sticks, providing data support and scientific references for its application in other food packaging.

Key words

allicin / microcapsule / water-soluble film / crab stick / frozen preservation

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ZHANG Xiaocong, WANG Hongjiang, ZHANG Yue, CHEN Kexin, HE Xiaoyue. Preparation and Performance Characterization of Edible Alginate/Gelatin Membrane Loaded with Allicin[J]. Packaging Engineering. 2025, 46(21): 115-123 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.013

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