Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring

Shancan Wang; Rui Li; Minjie Han; Di Zhuang; Jie Zhu

doi:10.1016/j.ijbiomac.2023.126674

Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring

Int J Biol Macromol. 2023 Dec 31;253(Pt 1):126674. doi: 10.1016/j.ijbiomac.2023.126674. Epub 2023 Sep 3.

Authors

Shancan Wang¹, Rui Li¹, Minjie Han², Di Zhuang¹, Jie Zhu³

Affiliations

¹ Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China.
² Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Innovation Group of Biophysics, College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi 712100, China.
³ Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Innovation Group of Biophysics, College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: jiezhu@nwafu.edu.cn.

PMID: 37660868
DOI: 10.1016/j.ijbiomac.2023.126674

Abstract

To achieve real-time monitoring of food freshness, a pH-responsive film based on sodium alginate-konjac glucomannan loaded with Lycium ruthenicum anthocyanins (LRA) was prepared, with the addition of tea polyphenols (TP) to enhance the stability of LRA. The surface structure of the films was observed by AFM. The results of FTIR and molecular docking simulation showed that LRA and TP were bound to polysaccharide by hydrogen bonds. The mechanical properties, barrier properties, and antioxidant/antibacterial properties of the films were significantly improved and the films showed obvious color response to pH. Notably, the AFM images showed TP and LRA could lead to more severe damage to the bacterial structure. The results of molecular docking simulation suggested that TP and LRA could act on different components of the bacterial cell wall, indicating their synergistic mechanism in antimicrobial activity. Moreover, the stability of LRA was improved due to the interactions of TP and polysaccharides with LRA. The aggregates formed by TP and LRA were clearly observed by AFM. Finally, the film showed excellent preservation and freshness monitoring effect in milk. In conclusion, TP-LRA-SA-KGM intelligent film exhibited excellent performance and represented a promising novel food packaging material with potential applications.

Keywords: Anthocyanins; Film; Polysaccharide; Synergistic antibacterial effect; Tea polyphenols.

MeSH terms

Alginates
Animals
Anthocyanins*
Food Packaging
Hydrogen-Ion Concentration
Lycium*
Milk
Molecular Docking Simulation
Polyphenols
Tea

Substances

Anthocyanins
(1-6)-alpha-glucomannan
Alginates
Polyphenols
Tea