Preparation and Characterization of D-Carvone-Doped Chitosan–Gelatin Bifunctional (Antioxidant and Antibacterial Properties) Film and Its Application in Xinjiang Ramen

作者：Cong Zhang, Kai Jiang, Yilin Lin, Rui Cui, Hong Wu · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14152645 · 被引用次数：3 · 研究领域：Nanocomposite Films for Food Packaging、Phytochemicals and Antioxidant Activities、Postharvest Quality and Shelf Life Management

In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0–4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that ≤2% D-carvone uniformly bonded with the substrate through hydrogen bonds, and the film was dense and non-porous. In addition, the DPPH scavenging rate of the 1–2% D-carvone composite film increased to about 30–40%, and the ABTS+ scavenging rate increased to about 35–40%; the antibacterial effect on Escherichia coli and Staphylococcus aureus increased by more than 70%. However, when the addition amount was too high (exceeding 2%), the composite film became agglomerated, microporous, and phase-separated, affecting the film performance, and due to its own taste, it reduced the sensory quality of the noodles. Comprehensively, the composites showed better performance when the content of D-carvone was 1–2% and also the best effect for freshness preservation in Xinjiang ramen. This study provides a broad application prospect for natural terpene compound-based composite films in the field of high-moisture, multi-fat food preservation, and provides a theoretical basis and practical guidance for th...