Preparation of a Novel Perilla Essential Oil/Grape Seed Extract–Chitosan/Gelatin Composite Edible Gel Film and Its Application in the Preservation of Grass Carp
Abstract
1. Introduction
2. Results and Discussion
2.1. Results of Single Factor
2.1.1. Effect of GSE Addition on Properties of PE/GSE–Gelatin/Chitosan Composite Edible Gel Films
2.1.2. Effects of PE Addition on Properties of PE/GSE–Gelatin/Chitosan Composite Edible Gel Films
2.1.3. Effects of Gelatin Addition on Properties of PE/GSE–Gelatin/Chitosan Composite Edible Gel Films
2.1.4. Effect of Glycerol Addition on Properties of PE/GSE–Gelatin/Chitosan Composite Edible Gel Films
2.2. Results of Box–Behnken Design and Matlab Analysis
2.2.1. Model Building
2.2.2. The Results of Response Surface Analysis and the Significance Test
2.2.3. Response Surface Interaction and Optimization Results Analysis
2.2.4. Matlab Analysis
2.2.5. Verification Test
2.3. Results of Fourier-Transform Infrared Spectrometer (FTIR)
2.4. Results of Scanning Electron Microscope (SEM)
2.5. Results of X-Ray Diffraction (XRD)
2.6. The Results of the Preservation Experiment
2.6.1. The Change in Sensory Score During Storage
2.6.2. The Change in Moisture Content During Storage
2.6.3. The Change in pH Value During Storage
2.6.4. The Change in Thiobarbituric Acid Reactive Substances (TBARS) During Storage
2.6.5. The Change in Total Volatile Base Nitrogen (TVB-N) During Storage
2.6.6. Correlation Analysis of Indicator Changes
3. Conclusions
4. Materials and Methods
4.1. Material
4.2. Preparation of PE/GSE–Chitosan/Gelatin Composite Edible Gel Films
4.3. Process Optimization of the PE/GSE–Chitosan/Gelatin Composite Edible Gel Films
4.3.1. Single-Factor Experiment
4.3.2. The Box–Behnken Test and Matlab Analysis
4.4. Characterization of PE/GSE–Chitosan/Gelatin Composite Edible Gel Films
4.4.1. Thickness Test
4.4.2. The Tests of TS and EAB
4.4.3. The Test of WVP
4.4.4. Comprehensive Evaluation of Fuzzy Mathematics
4.4.5. X-Ray Diffraction (XRD) Analysis
4.4.6. FTIR Analysis
4.4.7. SEM Analysis
4.5. Effect of PE/GSE–Chitosan/Gelatin Composite Edible Gel Films on Physicochemical Properties of Grass Carp During Storage
4.5.1. Preservation Experiment
4.5.2. Measurement of Sensory Scores
4.5.3. Measurement of Moisture Content
4.5.4. Measurement of pH
4.5.5. Measurement of TBARS
4.5.6. Measurement of TVB-N
4.6. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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No. | A: PE Addition (μL/mL) | B: GSE Addition (mg/mL) | C: Gelatin Addition (%) | TS (MPa) | EAB (%) | WVP (10−5 g cm/(KPa h kPa·cm2)) |
---|---|---|---|---|---|---|
1 | −1 (5) | 0 (0.4) | 1 (2) | 35.23 | 188.90 | 1.889 |
2 | −1 | −1 (0.3) | 0 (1.75) | 37.05 | 128.17 | 1.199 |
3 | −1 | 0 | −1 (1.5) | 36.4 | 144.27 | 1.143 |
4 | −1 | 1 (0.5) | 0 | 46.02 | 147.13 | 1.284 |
5 | 0 (10) | 1 | 1 | 22.36 | 193.47 | 2.018 |
6 | 0 | 1 | −1 | 44.33 | 148.90 | 1.256 |
7 | 0 | −1 | 1 | 37.05 | 162.97 | 1.702 |
8 | 0 | −1 | −1 | 21.97 | 127.03 | 1.113 |
9 | 0 | 0 | 0 | 25.09 | 168.27 | 1.179 |
10 | 0 | 0 | 0 | 24.44 | 170.73 | 1.179 |
11 | 0 | 0 | 0 | 26.26 | 162.70 | 1.179 |
12 | 0 | 0 | 0 | 23.79 | 172.53 | 1.179 |
13 | 0 | 0 | 0 | 24.57 | 166.07 | 1.179 |
14 | 1 (15) | 1 | 0 | 39.26 | 141.27 | 1.817 |
15 | 1 | −1 | 0 | 58.63 | 108.33 | 1.517 |
16 | 1 | 0 | −1 | 15.73 | 140.27 | 1.529 |
17 | 1 | 0 | 1 | 63.18 | 182.27 | 2.454 |
M | A | B | C | r1n | r2n | r3n | Y |
---|---|---|---|---|---|---|---|
1 | −1 | 0 | 1 | 0.411 | 0.946 | 0.421 | 0.603 |
2 | −1 | −1 | 0 | 0.449 | 0.233 | 0.936 | 0.593 |
3 | −1 | 0 | −1 | 0.436 | 0.422 | 0.978 | 0.675 |
4 | −1 | 1 | 0 | 0.638 | 0.456 | 0.872 | 0.68 |
5 | 0 | 1 | 1 | 0.140 | 1 | 0.325 | 0.524 |
6 | 0 | 1 | −1 | 0.603 | 0.477 | 0.893 | 0.689 |
7 | 0 | −1 | 1 | 0.449 | 0.642 | 0.561 | 0.567 |
8 | 0 | −1 | −1 | 0.136 | 0.22 | 1.000 | 0.553 |
9 | 0 | 0 | 0 | 0.197 | 0.704 | 0.951 | 0.712 |
10 | 0 | 0 | 0 | 0.184 | 0.733 | 0.951 | 0.721 |
11 | 0 | 0 | 0 | 0.222 | 0.639 | 0.951 | 0.696 |
12 | 0 | 0 | 0 | 0.170 | 0.754 | 0.951 | 0.726 |
13 | 0 | 0 | 0 | 0.186 | 0.678 | 0.951 | 0.702 |
14 | 1 | 1 | 0 | 0.496 | 0.387 | 0.475 | 0.448 |
15 | 1 | −1 | 0 | 0.904 | 0 | 0.699 | 0.495 |
16 | 1 | 0 | −1 | 0.000 | 0.375 | 0.699 | 0.442 |
17 | 1 | 0 | 1 | 1.000 | 0.868 | 0.000 | 0.504 |
Source | Sum of Squares | df | Mean Square | F Value | p Value | Significance |
---|---|---|---|---|---|---|
Model | 0.1556 | 9 | 0.0173 | 34.90 | < 0.0001 | ** |
A | 0.0548 | 1 | 0.0548 | 110.57 | < 0.0001 | ** |
B | 0.0032 | 1 | 0.0032 | 6.54 | 0.0377 | * |
C | 0.0022 | 1 | 0.0022 | 4.46 | 0.0725 | |
AB | 0.0045 | 1 | 0.0045 | 9.06 | 0.0197 | * |
AC | 0.0045 | 1 | 0.0045 | 9.06 | 0.0197 | * |
BC | 0.0080 | 1 | 0.0080 | 16.17 | 0.0051 | ** |
A2 | 0.0359 | 1 | 0.0359 | 72.44 | < 0.0001 | ** |
B2 | 0.0168 | 11 | 0.0168 | 33.81 | 0.0007 | * |
C2 | 0.0178 | 1 | 0.0178 | 35.99 | 0.0005 | ** |
Residual | 0.0035 | 7 | 0.0005 | |||
Lack of fit | 0.0028 | 3 | 0.0009 | 5.99 | 0.0582 | |
Pure error | 0.0006 | 4 | 0.0002 | |||
Cor total | 0.1591 | 16 |
Sensory Score | Moisture Content | pH | TBARS | TVB-N | |
---|---|---|---|---|---|
BG | −0.9937 | −0.9935 | 0.7995 | 0.9964 | 0.9716 |
CG | −0.9974 | −0.9975 | 0.6503 | 0.9950 | 0.9472 |
EG | −0.9935 | −0.9884 | 0.5027 | 0.9901 | 0.9250 |
Factor | Levels | ||
---|---|---|---|
−1 | 0 | 1 | |
The addition of PE (μL/mL) | 5 | 10 | 15 |
The addition of GSE (mg/mL) | 0.3 | 0.4 | 0.5 |
The addition of gelatin (%) | 1.5 | 1.75 | 2 |
The addition of glycerol (%) | 1 | 1.25 | 1.5 |
Score | Odor | Color | Tissue | Elasticity |
---|---|---|---|---|
9–10 | Fish smell was rich; no odor | White | Close section; clear texture | Rapid recovery after compression |
7–8 | Fish smell; no odor | Yellowish white | Partially close and clear | Slow recovery after pressing |
5–6 | Fish smell was light; slight odor | Yellowish | Not tight, but not loose | Recovery after compression is slow |
3–4 | Fishy and unpleasant smell | Grayish yellow | Soft section; partially loose | It is difficult to recover after pressing |
1–2 | Very fishy and smelly | gray | Oar-shaped and loose | It will not recover after compression |
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Xue, S.; Xu, R.; Liu, J. Preparation of a Novel Perilla Essential Oil/Grape Seed Extract–Chitosan/Gelatin Composite Edible Gel Film and Its Application in the Preservation of Grass Carp. Gels 2025, 11, 321. https://doi.org/10.3390/gels11050321
Xue S, Xu R, Liu J. Preparation of a Novel Perilla Essential Oil/Grape Seed Extract–Chitosan/Gelatin Composite Edible Gel Film and Its Application in the Preservation of Grass Carp. Gels. 2025; 11(5):321. https://doi.org/10.3390/gels11050321
Chicago/Turabian StyleXue, Shan, Rui Xu, and Jia Liu. 2025. "Preparation of a Novel Perilla Essential Oil/Grape Seed Extract–Chitosan/Gelatin Composite Edible Gel Film and Its Application in the Preservation of Grass Carp" Gels 11, no. 5: 321. https://doi.org/10.3390/gels11050321
APA StyleXue, S., Xu, R., & Liu, J. (2025). Preparation of a Novel Perilla Essential Oil/Grape Seed Extract–Chitosan/Gelatin Composite Edible Gel Film and Its Application in the Preservation of Grass Carp. Gels, 11(5), 321. https://doi.org/10.3390/gels11050321