The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork

Xukai Niu; Wenhui Liang; Qianxi Han; Bo Liu; Wenxuan Wang; Wenjie Wang; Lijing He; Shaojun Yun; Feier Cheng; Cuiping Feng; Jinling Cao

doi:10.1016/j.meatsci.2025.109972

The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork

Meat Sci. 2026 Jan:231:109972. doi: 10.1016/j.meatsci.2025.109972. Epub 2025 Oct 10.

Authors

Xukai Niu¹, Wenhui Liang¹, Qianxi Han¹, Bo Liu¹, Wenxuan Wang¹, Wenjie Wang¹, Lijing He¹, Shaojun Yun², Feier Cheng², Cuiping Feng³, Jinling Cao⁴

Affiliations

¹ College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China.
² College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, 030801, China.
³ College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, 030801, China. Electronic address: ndfcp@sxau.edu.cn.
⁴ College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, 030801, China. Electronic address: caojinling7928@sxau.edu.cn.

PMID: 41092596
DOI: 10.1016/j.meatsci.2025.109972

Abstract

This study aimed to investigate the effects of chitosan (CS) /collagen (Clg) films loaded with Pleurotus ostreatus polysaccharide-EGCG conjugates (POP-EGCG) and ε-Polylysine (ε-PL, PL) on the functional properties of myofibrillar proteins (MPs) in refrigerated pork. The microstructural changes in muscle tissue were examined using H&E staining and SEM, along with a comprehensive evaluation of the extent of MPs oxidation and degradation and conformational changes. The results showed that compared with the other films, the CS/Clg/POP-EGCG/PL film maintained the compactness of pork myofibrillar structure. The CS/Clg/POP-EGCG/PL film effectively inhibited the oxidation degradation of MPs after 12 days, which had the highest solubility (71.03 %), total sulfhydryl content (6.20 mol/10⁵ g·protein), free sulfhydryl content (3.44 mol/10⁵ g·protein) and Ca²⁺-ATPase activity (4.50 μmol Pi·mg^-1·protein·h^-1). It also showed the lowest surface hydrophobicity (9.28 μg/mg·protein), carbonyl content (7.80 nmol/mg·protein), MFI (79.73), and TCA-soluble peptide content (1.51 μmol tyrosine/g muscle). Furthermore, the CS/Clg/POP-EGCG/PL film partially prevented the unfolding of MPs secondary structures and the attenuation of fluorescence intensity, thereby effectively delaying the conformational changes of MPs. Therefore, the CS/Clg/POP-EGCG/PL film effectively maintains the functional properties of MPs during storage by preventing muscle fiber structure damage, delaying oxidative degradation, and maintaining protein conformation, thereby promoting its practical application in meat packaging.

Keywords: Active film; Conformational changes; Myofibrillar proteins; Oxidation degradation; Pleurotus ostreatus polysaccharide.

MeSH terms

Animals
Chitosan / chemistry
Collagen / chemistry
Food Packaging / methods
Food Preservation / methods
Food Preservatives* / chemistry
Muscle Proteins* / chemistry
Myofibrils / chemistry
Oxidation-Reduction
Pleurotus* / chemistry
Polysaccharides* / chemistry
Pork Meat* / analysis
Red Meat* / analysis
Refrigeration
Swine

Substances

Polysaccharides
Chitosan
Food Preservatives
Muscle Proteins
Collagen