文献类型：期刊文献

英文题名：Construction of interpenetrating polymer network (IPN) based on insoluble soybean fiber cross-linked fish gelatin and its synergistic mechanism in coating preservation of sturgeon

作者：Yang, Tian Huang, Mingzheng He, Lei Wu, Yingmei Zhou, Yan Sha, Xiaomei Huang, Qun Yu, Meijuan Li, Xin

第一作者：Yang, Tian

通信作者：Huang, Q[1];Li, X[1];Yu, MJ[2]

机构：[1]Guizhou Med Univ, Guizhou Prov Ecol Food Creat Engn Res Ctr, Sch Publ Hlth, Guiyang 550025, Peoples R China;[2]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550003, Peoples R China;[3]Hunan Acad Agr Sci, Hunan Inst Agr Prod Proc & Qual Safety, Dong Ting Lab, Changsha 410125, Peoples R China;[4]Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Peoples R China

第一机构：Guizhou Med Univ, Guizhou Prov Ecol Food Creat Engn Res Ctr, Sch Publ Hlth, Guiyang 550025, Peoples R China

通信机构：corresponding author), Guizhou Med Univ, Guizhou Prov Ecol Food Creat Engn Res Ctr, Sch Publ Hlth, Guiyang 550025, Peoples R China;corresponding author), Hunan Acad Agr Sci, Hunan Inst Agr Prod Proc & Qual Safety, Dong Ting Lab, Changsha 410125, Peoples R China.

年份：2026

卷号：173

外文期刊名：FOOD HYDROCOLLOIDS

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001623212000001)】；

基金：This study was financially supported by the National Natural Science Foundation of China [No.32360552] , Guizhou Provincial Science and Technology Department (KXJZ [2024] 021) , The earmarked fund for HARS-07, Cultivation Project of Dong Ting Laboratory (2024-DTPY-002) , the Science and Technology Project of Guizhou Province, China (ZD [2025] 059, [2024] QL238) , Department of education of Guizhou Province ( [2022] 050) .

语种：英文

外文关键词：IPN emusion; Edible coating; Coating preservation

摘要：A novel emulsion based on an interpenetrating polymer network (IPN) structure was fabricated using fish gelatin (GE) and chemically modified insoluble soybean fiber (ISF) as matrices, and its application in preserving fish fillets was investigated. The IPN network was constructed through the synergistic interaction between GE and modified ISF, with cinnamon essential oil (CEO) encapsulated as an antimicrobial agent and hydrophobic additive. The physicochemical properties of the emulsion were systematically characterized, including droplet size, rheological properties, intermolecular interactions, and microstructure. The results demonstrated that the optimal addition concentration ISF was 0.6 % w/v. This concentration significantly reduced the emulsion droplet size to 14.01 mu m and synergistically enhanced emulsion stability through hydrogen bonds and hydrophobic interactions. The IPN emulsion exhibited excellent shear-thinning behavior, a high elastic modulus (G ' > G ''), as well as superior emulsifying activity (EAI: 20.258 m(2)/g) and emulsifying stability (ESI: 141.322 %). When applied to fish fillets, the IPN coating significantly decreased fillet weight loss, effectively inhibited microbial proliferation (TVC <7 log(10) CFU/g for 16 days), delayed lipid oxidation (TVB-N value of 14.28 mg/100 g on the 8th day of storage), and well preserved the textural properties and volatile flavor components of the fish meat. Collectively, the findings of this study confirm that the GE-CEO-ISF IPN emulsion, as a edible coating, holds broad application prospects in the field of sustainable fish preservation