Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork

Lv, Aichun; Fan, Guangsen; Yang, Zhe; Zhang, Xinyue; Khan, Muhammad Moeid; Fu, Xing

doi:10.1016/j.fpsl.2024.101288

Food Packaging and Shelf Life

2024

DOI: 10.1016/j.fpsl.2024.101288

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Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork

Aichun Lv,

Guangsen Fan,

Zhe Yang

et al.

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Cited by 2 publications

References 37 publications

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Integrating L-cysteine coated polydopamine nanoparticles and deep eutectic solvents into chitosan matrix for multifunctional food packaging application

Mao,

Cui,

Zhang

et al. 2024

Chemical Engineering Journal

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Integrating L-cysteine coated polydopamine nanoparticles and deep eutectic solvents into chitosan matrix for multifunctional food packaging application

Mao,

Cui,

Zhang

et al. 2024

Chemical Engineering Journal

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Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications

Tian,

Lv,

et al. 2024

Comp Rev Food Sci Food Safe

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As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil–water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in‐depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved.

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Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork

Cited by 2 publications

References 37 publications

Integrating L-cysteine coated polydopamine nanoparticles and deep eutectic solvents into chitosan matrix for multifunctional food packaging application

Integrating L-cysteine coated polydopamine nanoparticles and deep eutectic solvents into chitosan matrix for multifunctional food packaging application

Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications

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