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The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation

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Abstract

Controlled release of curcumin by a pH-sensitive carrier provides long-term preservation, which extends the shelf lives of fish. FTIR, XRD, 1H NMR, zeta potential, swelling ratio, and TG analyses indicated that a pH-sensitive starch-based carrier with a narrow pH-sensitivity range (pH 6–7) was fabricated from the carboxymethyl starch grafted with methacrylic acid and then cross-linked with β-cyclodextrin to achieve dual functionality. FTIR, XRD, and fluorescence spectroscopy revealed that the mechanism by which curcumin was encapsulated in the starch-based carriers involved hydrophobic interactions and intermolecular hydrogen bonding. The encapsulated curcumin showed improved stability, higher antioxidant activity, antibacterial activity, and biocompatibility. The pH, TVB-N, TVC, and drip loss tests confirmed that the use of the carrier-curcumin complex at a concentration of 10 mg/mL for the preservation of yellow catfish extended the shelf life for 2–4 days during cold storage and improved the storage quality of the resulting fillets. This work provides a dual functionality strategy for constructing a pH-sensitive starch-based carrier to deliver curcumin and offers a promising choice for fish preservation.

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Data Availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Funding

This work was supported by the National Key R&D Program of China (2022YFD2100904), the China Agriculture Research System (CARS-46), the Postdoctoral Innovative Practice Position of Hubei Province, and 2020 Annual Key Project of Scientific and Technological R&D of Hubei Agricultural Scientific and Technological Innovation Center (2020-620-000-002-06).

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Authors and Affiliations

  1. Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Agro-Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China

    Xiaojia Guo, Shujin Liu, Lanyan Yang, Chaoguang Zhao, Liu Shi, Guangquan Xiong, Lang Chen, Sheng Chen, Wenjin Wu & Lan Wang

  2. School of Life and Health Sciences, Hubei University of Technology, Wuhan, 430068, Hubei, China

    Shujin Liu

  3. Institute for Medical Biology, College of Life Sciences, South-Central Minzu University, Wuhan, 430074, China

    Lanyan Yang

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  1. Xiaojia Guo
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  2. Shujin Liu
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  4. Chaoguang Zhao
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  5. Liu Shi
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  7. Lang Chen
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  8. Sheng Chen
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  9. Wenjin Wu
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  10. Lan Wang
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Contributions

Xiaojia Guo: investigation, methodology, writing—original draft, writing—review and editing, funding acquisition. Shujin Liu: methodology. Lanyan Yang: methodology. Chaoguang Zhao: methodology. Liu Shi: investigation. Guangquan Xiong: investigation, funding acquisition. Lang Chen: methodology. Sheng Chen: methodology. Wenjin Wu: project administration, resources, supervision, funding acquisition. Lan Wang: conceptualization, supervision, project administration, writing—review and editing, funding acquisition.

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Correspondence to Wenjin Wu or Lan Wang.

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Guo, X., Liu, S., Yang, L. et al. The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03389-x

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