Characterization of fish gelatin-Artemisia sphaerocephala Krasch gum films prepared by adding bamboo leaf flavonoids as an active substrate: Application in chilled pork preservation

This study utilized fish gelatin (FG) and Artemisia sphaerocephala Krasch gum (ASKG) as the film-forming matrices and bamboo leaf flavonoids (BLF) as the active substance to prepare an edible packaging film with antioxidant and antimicrobial properties using the casting method. The physicochemical features of fish gelatin /Artemisia sphaerocephala Krasch gum-bamboo leaf flavonoids (FA-BLF) composite films and their ability to preserve chilled pork in a 4 °C refrigerator were studied. The addition of BLF significantly enhanced the mechanical properties, barrier properties, thermal stability, antioxidant activity, and antimicrobial activity of the FA composite films. BLF also cross-linked with FG and ASKG molecules, thereby improving the compactness and smoothness of the FA films. During the storage of chilled pork, the pH value, TVB-N value and TBARS value of the FA-BLF composite films treatment group were significantly lower than those of the control group. Moreover, it was more effective in delaying the growth and multiplication of microorganisms in chilled pork. In conclusion, the use of FA-BLF composite films prolonged the shelf life of chilled pork from 6 days to 12 days. Therefore, FA-BLF composite films are expected to be applied as active packaging films for meat preservation. • Adding BLF improves antioxidant and antibacterial properties of FA films. • Adding BLF enhances mechanical and barrier properties of FA films. • BLF can cross-link with FA and ASKG to form a stable structure. • BLF-FA films maintained chilled pork quality.