Effect of zein/curcumin/kojic acid composite film on the preservation of refrigerated chicken

YANG Huanbin; ZENG Qingpei; SHE Yimin; SUN Xin; WANG Xiaoqing; LIU Xiaoli

doi:10.12187/2025.03.002

Abstract：To develop natural bio-based composite film materials with excellent food preservation properties,Zein/CUR/KA composite films were prepared using zein(Zein),curcumin(CUR),and kojic acid(KA)as raw materials.The thickness and mechanical properties of the films were measured.Their application in the preservation of refrigerated chicken was then investigated.The preservation efficacy of the composite film on refrigerated chicken was evaluated.This was done by measuring the pH value,water-holding capacity,total colony count,and volatile basic nitrogen(TVB-N)content.Results showed that compared with the Zein film,the Zein/CUR/KA composite film had greater thickness and better mechanical properties,with tensile strength and elongation at break of 25.56 MPa and 62.49％,respectively.On the 10th day of refrigeration,the pH value of chicken treated with the Zein/CUR/KA composite film was maintained at 5.9.This was significantly lower than that of the control(CK)group(6.4,P＜0.05).The water-holding capacity remained at 65.23％,which was significantly higher than that of the control group(P＜0.05).The total colony count was 6.1 lg CFU/g,which was two orders of magnitude lower than that of the CK group(8.5 lg CFU/g).The TVB-N content was below the food safety standard limit of 0.20 mg/g.The thiobarbituric acid reduction value(TBARS)was 0.007 7 mg/g,which was 42.96％lower than that of the CK group(0.013 5 mg/g).Total thiol and active thiol contents were reduced to 10.3 nmol/mg and 9.2 nmol/mg,respectively.There was minimal alteration in the protein secondary structure.Therefore,the Zein/CUR/KA composite film has excellent mechanical,barrier,antibacterial,and antioxidant properties.It effectively delays water loss,fat oxidation,and protein denaturation in refrigerated chicken,thus demonstrating excellent preservation performance.