Development and characterization of composite hydrogels loaded with hawthorn flavonoid microcapsules: Application in cold pork
2025
Shihao Lou | Xiaojing Sun | Ruobing Hao | Dandan Li | Hong Zhu | Jie Zhou | Rongzhi Yuan | Lin Wang | Shan Gao | Xue Han | Xinming Liu
AbstractIn this research, gelatin (GA) and k-carrageenan (CG) were employed as hydrogel matrix, and casein-hawthorn flavonoid microcapsules (CHM) were added as cross-linking agents and antioxidants to fabricate multifunctional composite hydrogels (GCH). Through the evaluation of physicochemical properties and mechanical strength, it was ascertained that GCH-25, prepared with a GA concentration of 25%, exhibited excellent water vapor permeability (WVP) and oxygen permeability (OP) properties, along with remarkable tensile strength and elongation at break. The cross-linking properties among GA, CG and CHM were also manifested reflected in the FTIR and XRD results. Meanwhile, the composite hydrogel with added CHM demonstrated good antioxidant and antibacterial activities. Cold pork preservation tests verified that GCH could inhibit the growth and reproduction of Pseudomonas aeruginosa, enabling cold pork to maintain a good appearance and morphology and extending its shelf life to 12 days. The results indicated that GCH was effective in inhibiting the growth and reproduction of Pseudomonas aeruginosa, representing an effective method for cold pork preservation. These findings highlight the potential of GCH-25 as a prospective antimicrobial packaging material for extending storage time.
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