Long-lasting antioxidant film for sliced mutton ham with a dual-component controlled-release system based on nanoparticles and montmorillonite.

Abstract

Sliced mutton ham is susceptible to quality loss from excessive oxidation, and current packaging is ineffective at maintaining quality over time. Herein, a film with sustained antioxidant activity was developed based on a dual-component controlled-release system of nanoparticles and montmorillonite. The generated purple sweet potato anthocyanin-loaded chitosan nanoparticles had uniform size (333.12 ± 14.07 nm), good encapsulation efficiency (57.41 ± 3.72(%)), and pronounced sustained release. Montmorillonite and nanoparticles interacted with the film matrix via hydrogen bonds, densifying the structure and significantly improving mechanical properties (78.11 ± 3.95 MPa), barrier properties, and water resistance. They also protected anthocyanins and delayed their release, endowing the film with sustained antioxidant capacity. Preservation tests on sliced mutton ham demonstrated that the film significantly delayed lipid and protein oxidation and extended the shelf life by 2.5 times (based on the POV limit specified in GB 2730-2015), indicating its promising potential for preserving easily oxidizable foods.

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