Affiliation:
1. Hubei Academy of Agricultural Sciences
Abstract
Abstract
The controlled release of curcumin by the pH-sensitive carrier can achieve a long-term preservation effect, which is beneficial to extend the shelf-life of fish. The FTIR, XRD, 1H NMR, zeta potential, swelling ratio, and TG indicates the pH-sensitive starch-based carrier with a narrow pH-sensitive range (pH 6-7) is successfully fabricated by the carboxymethyl starch grafted with methacrylic acid first and then cross-linked with β-cyclodextrin to achieve dual-functionalities. The FTIR, XRD, and fluorescence spectroscopy reveals the mechanism of curcumin encapsulated by starch-based carrier is related to hydrophobic interactions and inter-molecular hydrogen bonding. The encapsulated curcumin shows improved stability, enjoyable antioxidant activity, antibacterial activity, and biocompatibility. The pH, TVB-N, TVC, and drip loss tests prove the application of carrier-curcumin complex with the concentration of 10 mg/mL on the preservation of yellow catfish can extend the shelf-life for 2-4 days with chilling storage and improve the storage quality of fillets. This work provides a dual-functionalities strategy to construct a pH-sensitive starch-based carrier to deliver curcumin and offers a promising choice in fish preservation.
Publisher
Research Square Platform LLC
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