Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish
The objective of this research was to prepare robust edible films possessing antioxidant properties by utilizing konjac glucomannan (KGM), sodium alginate (SA), and epigallocatechin gallate (EGCG). This research also involved structural characterization and the assessment of functional attributes of...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1570 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850030761135046656 |
|---|---|
| author | Ran Wang Yuqi Wang Xinzhen Zhang Yang Gao Xian Wu Xueling Li Zhengquan Liu Yue Sun Jin Liang |
| author_facet | Ran Wang Yuqi Wang Xinzhen Zhang Yang Gao Xian Wu Xueling Li Zhengquan Liu Yue Sun Jin Liang |
| author_sort | Ran Wang |
| collection | DOAJ |
| description | The objective of this research was to prepare robust edible films possessing antioxidant properties by utilizing konjac glucomannan (KGM), sodium alginate (SA), and epigallocatechin gallate (EGCG). This research also involved structural characterization and the assessment of functional attributes of the composite films with varying EGCG concentrations. It was found that the inclusion of EGCG reduced the viscosity of the edible film solutions while enhancing their mechanical strength. Fourier transform infrared spectroscopy demonstrated adequate compatibility among the film-forming materials, with EGCG forming hydrogen bond interactions with KGM and SA. SEM analysis revealed that increasing EGCG concentration led to the formation of discontinuous blocks and rough surfaces, with smooth and fine-grained particles observed at 0.2% (<i>w</i>/<i>v</i>) EGCG concentration. Furthermore, results from the application of the KGM-SA-based films in chilled mandarin fish showed that they could exert antioxidant function when incorporated with EGCG. The values of TVB-N and TBARS of fish pieces were obviously decreased in the 12-day storage period, indicating their potential to increase the shelf life of freshwater fish food. |
| format | Article |
| id | doaj-art-e009304efe094f20bbab3844993c370a |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e009304efe094f20bbab3844993c370a2025-08-20T02:59:08ZengMDPI AGFoods2304-81582025-04-01149157010.3390/foods14091570Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin FishRan Wang0Yuqi Wang1Xinzhen Zhang2Yang Gao3Xian Wu4Xueling Li5Zhengquan Liu6Yue Sun7Jin Liang8Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaDepartment of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USAKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaThe objective of this research was to prepare robust edible films possessing antioxidant properties by utilizing konjac glucomannan (KGM), sodium alginate (SA), and epigallocatechin gallate (EGCG). This research also involved structural characterization and the assessment of functional attributes of the composite films with varying EGCG concentrations. It was found that the inclusion of EGCG reduced the viscosity of the edible film solutions while enhancing their mechanical strength. Fourier transform infrared spectroscopy demonstrated adequate compatibility among the film-forming materials, with EGCG forming hydrogen bond interactions with KGM and SA. SEM analysis revealed that increasing EGCG concentration led to the formation of discontinuous blocks and rough surfaces, with smooth and fine-grained particles observed at 0.2% (<i>w</i>/<i>v</i>) EGCG concentration. Furthermore, results from the application of the KGM-SA-based films in chilled mandarin fish showed that they could exert antioxidant function when incorporated with EGCG. The values of TVB-N and TBARS of fish pieces were obviously decreased in the 12-day storage period, indicating their potential to increase the shelf life of freshwater fish food.https://www.mdpi.com/2304-8158/14/9/1570EGCGkonjac glucomannansodium alginateedible filmmandarin fish |
| spellingShingle | Ran Wang Yuqi Wang Xinzhen Zhang Yang Gao Xian Wu Xueling Li Zhengquan Liu Yue Sun Jin Liang Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish Foods EGCG konjac glucomannan sodium alginate edible film mandarin fish |
| title | Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish |
| title_full | Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish |
| title_fullStr | Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish |
| title_full_unstemmed | Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish |
| title_short | Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish |
| title_sort | preparation of epigallocatechin gallate enriched antioxidant edible films based on konjac glucomannan and sodium alginate impact on storage stability of mandarin fish |
| topic | EGCG konjac glucomannan sodium alginate edible film mandarin fish |
| url | https://www.mdpi.com/2304-8158/14/9/1570 |
| work_keys_str_mv | AT ranwang preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT yuqiwang preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT xinzhenzhang preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT yanggao preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT xianwu preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT xuelingli preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT zhengquanliu preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT yuesun preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish AT jinliang preparationofepigallocatechingallateenrichedantioxidantediblefilmsbasedonkonjacglucomannanandsodiumalginateimpactonstoragestabilityofmandarinfish |