Hydrogels have become promising materials for food packaging due to their unique microstructure. However, hydrogel materials suitable for seafood preservation have rarely been reported. In this study, a tamarind polysaccharide-polyvinyl alcohol hydrogel with the ability to maintain seafood freshness was prepared and characterized. The hydrogel possesses quick self-healing, good tissue fitting, and freezing tolerance capability. Moreover, a peeling force of only 0.1 N between the hydrogel and the fillet tissue confirmed the non-stick properties. The FTIR characteristic peak at 1600 cm-1 and 1450 cm-1 proved the ester bond-based chemical cross-linking of the hydrogel. Release profiles at pH 6.0 to 8.0 verified the pH-responsive release of quorum-quenching (QQ) enzymes over 120 h, which enabled the hydrogel to achieve biofilm and protease inhibitory activities. In vivo spoilage tests showed that the shelf life of hydrogel-coated red snapper fillets was extended by >3 days. These results illustrate the potential of the prepared hydrogel as functional packaging for seafood preservation.
Keywords: Fish preservation; Functional seafood packaging; Non-stick hydrogel; Quorum quenching enzyme; Tamarind polysaccharide.
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