姜黄素乳液-明胶活性复合膜的制备及性能

doi:10.7506/spkx1002-6630-20260403-026

食品科学 ›› 2026, Vol. 47 ›› Issue (19): 302-311.doi: 10.7506/spkx1002-6630-20260403-026

• 包装贮运 • 上一篇

姜黄素乳液-明胶活性复合膜的制备及性能

王智霖，唐霞，王淼，佘永新，生庆海，郭明若

（1.中国农业科学院农业质量标准与检测技术研究所，北京 100081；2.河北农业大学食品科技学院，河北保定 071001）

发布日期:2026-10-22
基金资助:
“十四五”国家重点研发计划项目（2021YFD1600105）；中国农业科学院科技创新工程项目（CAAS-ASTIP IQSTAP-02）；现代农业产业技术体系项目（CARS-05-05A-18）；河北省现代农业技术体系创新团队项目（HBCT2021200207）；河北省重大科技专项项目（24292903Z）

Preparation and Properties of Curcumin-Loaded Elusion-Gelatin Active Composite Film

WANG Zhilin, TANG Xia, WANG Miao, SHE Yongxin, SHENG Qinghai, GUO Mingruo

(1. Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China)

Published:2026-10-22

摘要/Abstract

摘要： 为改善明胶膜机械性能、阻水能力及功能活性不足等问题，本研究将β-乳球蛋白-β-葡聚糖共价复合物稳定的姜黄素乳液（curcumin emulsion，CE）引入明胶成膜体系，制备CE添加量分别为0.625%、1.25%、1.875%和2.5%（V/V，基于明胶溶液体积）的活性复合膜，系统考察其微观结构、理化性质、功能活性及对鲜切苹果的保鲜效果。结果表明，CE以氢键等物理作用均匀分散于明胶基质中，膜表面光滑致密，截面呈多孔网状结构。随着CE添加量的增加，复合膜厚度增大，颜色由浅黄渐变为深黄褐，紫外-可见光阻隔性能显著增强。力学性能呈先升后降趋势，添加量为1.25%的复合膜（G-CE-1.25）拉伸强度（10.62 MPa）和断裂伸长率（31.56%）最优。与纯明胶膜相比，复合膜的水分含量、水溶性和水蒸气透过率分别降低了26.5%、28.3%和14.17%，其中CE体积分数2.5%时水溶性与水分含量均达到最小值，CE体积分数1.25%时水蒸气透过率降至最低；水接触角则从84.3°最高升至116.4°，表面由亲水转为疏水。复合膜抗氧化与抗菌活性随CE添加量增加而显著增强。切片苹果保鲜实验中，G-CE-1.25组综合保鲜效果最佳。综上，适量姜黄素乳液可协同改善明胶膜的理化性能与功能活性，G-CE-1.25复合膜作为活性食品包装材料具有良好应用潜力。

关键词: β-乳球蛋白；β-葡聚糖；共价复合物；姜黄素乳液；复合膜；膜性能

Abstract: To improve the mechanical properties, water-barrier capacity and functional activity of gelatin films, this study prepared composite active films by adding 0.625%, 1.25%, 1.875%, and 2.5% (V/V) curcumin-loaded emulsion (CE) stabilized by a covalent complex between β-lactoglobulin and β-glucan to gelatin solution. The microstructure, physicochemical properties, and functional activity of the films and their preservation effect on fresh-cut apples were systematically investigated. The results showed that CE was uniformly dispersed in the gelatin matrix through physical interactions such as hydrogen bonding, the film surface was smooth and dense, while the cross-section exhibited a porous network structure. With increasing CE addition, the thickness of the composite film increased, the color gradually changed from light yellow to dark yellow-brown, and the UV-visible light barrier property significantly enhanced; the mechanical properties initially increased and then decreased, and the composite film with 1.25% CE (G-CE-1.25) exhibited the best tensile strength (10.62 MPa) and elongation at break (31.56%). Compared with pure gelatin film, the moisture content, water solubility, and water vapor permeability of the composite films decreased by 26.5%, 28.3%, and 14.17%, respectively. Specificallys, both water solubility and moisture content reached their minimum values when the CE volume fraction was 2.5%, while water vapor permeability reached its lowest level when the CE volume fraction was 1.25%. The water contact angle increased from a maximum of 84.3° to 116.4°, indicating a shift from hydrophilicity to hydrophobicity. The antioxidant and antibacterial activities of the composite films significantly enhanced with increasing CE addition. The G-CE-1.25 film was the most effective in preserving the quality of fresh-cut apples. In summary, appropriate amounts of curcumin-loaded emulsion can synergistically improve the physicochemical properties and functional activity of gelatin films, and the G-CE-1.25 composite film shows good application potential as an active food packaging material.

Key words: β-lactoglobulin; β-glucan; covalent compound; curcumin-loaded emulsion; composite film; film properties

中图分类号:

TS206.4

王智霖，唐霞，王淼，佘永新，生庆海，郭明若. 姜黄素乳液-明胶活性复合膜的制备及性能[J]. 食品科学, 2026, 47(19): 302-311 https://doi.org/10.7506/spkx1002-6630-20260403-026

WANG Zhilin, TANG Xia, WANG Miao, SHE Yongxin, SHENG Qinghai, GUO Mingruo. Preparation and Properties of Curcumin-Loaded Elusion-Gelatin Active Composite Film[J]. FOOD SCIENCE, 2026, 47(19): 302-311 https://doi.org/10.7506/spkx1002-6630-20260403-026

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姜黄素乳液-明胶活性复合膜的制备及性能

Preparation and Properties of Curcumin-Loaded Elusion-Gelatin Active Composite Film

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