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<p>This study developed an antioxidant-active coating for meat preservation by integrating vanillic acid-loaded cassava porous starch (VA-CPS) into a polyvinyl alcohol (PVA)/κ-carrageenan (κ-Car) matrix. The structural characteris, water resistance, barrier properties and antioxidant capacity of the composite film were systemically analyzed. The results showed that VA-CPS dispersed uniformly within the film and primarily bonded to the matrix via hydrogen bonds, significantly enhancing the film’s hydrophobicity and thermal stability (<i>P</i> &lt; 0.05). Compared to the pristine PVA/κ-Car film, the composite film exhibited reduced water vapor transmission rate (WVTR) and oxygen permeability (OP) (<i>P</i> &lt; 0.05), with the reductions negatively correlated to VA-CPS content (<i>k</i><sub>WATR</sub> = -47.13, <i>R</i><sup>2</sup> = 0.97, <i>P</i> &lt; 0.05; <i>k</i><sub>OP</sub> = −5.5, R<sup>2</sup> = 0.95, <i>P</i> &lt; 0.05). The composite film also demonstrated excellent UV-blocking properties, achieving near-zero transmittancein at 200–300&#xa0;nm. These improvements contributed to its strong antioxidant activity. At 15% VA, the cDPPH radical scavenging activity of omposite film reached 95.29%. And applied to fresh pork, the coating extended freshness by over four days. This study presents a novel strategy using CPS as a carrier to immobilize VA, where hydrogen bonding with the PVA/κ-Car matrix concurrently enhances barrier properties and antioxidant activity, highlighting its potential for commercial meat preservation.</p>

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Vanillic acid-loaded cassava porous starch reinforced PVA/κ-carrageenan antioxidant-active coating for meat preservation

  • 期刊论文

  • 发表日期：

    2026年6月15日

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  • Lichao He,
  • Yiying Yu,
  • Yongli Huang,
  • Xiaoyu Lv,
  • Guofeng Jin

摘要

This study developed an antioxidant-active coating for meat preservation by integrating vanillic acid-loaded cassava porous starch (VA-CPS) into a polyvinyl alcohol (PVA)/κ-carrageenan (κ-Car) matrix. The structural characteris, water resistance, barrier properties and antioxidant capacity of the composite film were systemically analyzed. The results showed that VA-CPS dispersed uniformly within the film and primarily bonded to the matrix via hydrogen bonds, significantly enhancing the film’s hydrophobicity and thermal stability (P < 0.05). Compared to the pristine PVA/κ-Car film, the composite film exhibited reduced water vapor transmission rate (WVTR) and oxygen permeability (OP) (P < 0.05), with the reductions negatively correlated to VA-CPS content (kWATR = -47.13, R2 = 0.97, P < 0.05; kOP = −5.5, R2 = 0.95, P < 0.05). The composite film also demonstrated excellent UV-blocking properties, achieving near-zero transmittancein at 200–300 nm. These improvements contributed to its strong antioxidant activity. At 15% VA, the cDPPH radical scavenging activity of omposite film reached 95.29%. And applied to fresh pork, the coating extended freshness by over four days. This study presents a novel strategy using CPS as a carrier to immobilize VA, where hydrogen bonding with the PVA/κ-Car matrix concurrently enhances barrier properties and antioxidant activity, highlighting its potential for commercial meat preservation.