The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation

The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation

Controlled release of curcumin by a pH-sensitive carrier provides long-term preservation, which extends the shelf lives of fish. FTIR, XRD, 1 H NMR, zeta potential, swelling ratio, and TG analyses indicated that a pH-sensitive starch-based carrier with a narrow pH-sensitivity range (pH 6–7) was fabr...

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Bibliographic Details
Published in:Food and bioprocess technology Vol. 17; no. 12; pp. 4837 - 4850
Main Authors: Guo, Xiaojia, Liu, Shujin, Yang, Lanyan, Zhao, Chaoguang, Shi, Liu, Xiong, Guangquan, Chen, Lang, Chen, Sheng, Wu, Wenjin, Wang, Lan
Format: Journal Article
Language:English
Published: New York Springer US 01-12-2024
Springer Nature B.V
Subjects:
Agriculture
Antibacterial activity
Antioxidants
Biocompatibility
Biotechnology
Carrier lifetime
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cold storage
Controlled release
Cryopreservation
Curcumin
Cyclodextrins
Encapsulation
Ethanol
Fish
Fluorescence in situ hybridization
Fluorescence spectroscopy
Food preservation
Food Science
Fourier transforms
Hydrogen bonding
Hydrophobicity
Infrared spectroscopy
Methacrylic acid
NMR
Nuclear magnetic resonance
pH effects
Sensitivity analysis
Shelf life
Starch
Swelling ratio
Zeta potential
β-Cyclodextrin
Carboxymethyl starch
Fish preservation
pH-sensitive carrier
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Summary:Controlled release of curcumin by a pH-sensitive carrier provides long-term preservation, which extends the shelf lives of fish. FTIR, XRD, 1 H NMR, zeta potential, swelling ratio, and TG analyses indicated that a pH-sensitive starch-based carrier with a narrow pH-sensitivity range (pH 6–7) was fabricated from the carboxymethyl starch grafted with methacrylic acid and then cross-linked with β-cyclodextrin to achieve dual functionality. FTIR, XRD, and fluorescence spectroscopy revealed that the mechanism by which curcumin was encapsulated in the starch-based carriers involved hydrophobic interactions and intermolecular hydrogen bonding. The encapsulated curcumin showed improved stability, higher antioxidant activity, antibacterial activity, and biocompatibility. The pH, TVB-N, TVC, and drip loss tests confirmed that the use of the carrier-curcumin complex at a concentration of 10 mg/mL for the preservation of yellow catfish extended the shelf life for 2–4 days during cold storage and improved the storage quality of the resulting fillets. This work provides a dual functionality strategy for constructing a pH-sensitive starch-based carrier to deliver curcumin and offers a promising choice for fish preservation. Graphical Abstract
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-024-03389-x