{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T13:32:43Z","timestamp":1787923963397,"version":"build-2784847793"},"reference-count":69,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Special Funding for the Construction of the High-Level Academy of Agricultural Sciences","award":["NYQS202623"],"award-info":[{"award-number":["NYQS202623"]}]},{"name":"Construction of the Innovation Team for the Research and Development of Common and Key Technologies in Modern Agricultural Industry in Guangdong Province","award":["2024CXTD16"],"award-info":[{"award-number":["2024CXTD16"]}]},{"name":"Youth S&T Talent Support Program of Guangdong Provincial Association for Science and Technology","award":["SKXRC2025473"],"award-info":[{"award-number":["SKXRC2025473"]}]},{"name":"Special Funding for \u201cJingying Talents\u201d project of Guangdong Academy of Agricultural Science","award":["R2026PY-JY024"],"award-info":[{"award-number":["R2026PY-JY024"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The polysaccharide\/protein\/polyphenol-based composite films were successfully developed by blending chitosan (CS), porcine small intestinal mucosal protein (PSIMP) and curcumin (CUR) for the short-term refrigerated preservation of chicken breasts. The results showed that the addition of 2% CUR increased the elongation at break by 18.4%, and 3% CUR significantly raised the water contact angle from 53.4\u00b0 to 72.5\u00b0. The water vapor transmission rate and oil absorption rate of CS\/PSIMP\/CUR3 films were reduced by 30% and 64%, respectively. Throughout the entire refrigerated storage period of chicken breast, packaging with the CS\/PSIMP\/CUR3 composite film decreased bacterial proliferation by 34% relative to the control group. After 7 days of storage, chicken breast packaged with CS\/PSIMP\/CUR3 film exhibited a total viable count of 5.57 log CFU\/g and a total volatile basic nitrogen level of 13.36 mg\/100 g, both remaining below the spoilage thresholds of 6 log CFU\/g and 15 mg\/100 g, respectively. Additionally, the centrifugal loss and cooking loss decreased by 19% and 32%, respectively. Furthermore, CS\/PSIMP\/CUR film packages significantly reduced the degradation of inosine monophosphate of refrigerated chicken breasts during storage. The proposed strategy would provide suggestions for developing the novel packaging with antimicrobial and barrier properties for the preservation of perishable meat.<\/jats:p>","DOI":"10.3390\/foods15173035","type":"journal-article","created":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T16:47:13Z","timestamp":1787849233000},"page":"3035","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development and Characterization of Chitosan\/Porcine Small Intestinal Mucosal Protein Composite Film Incorporated with Curcumin to Extend the Shelf-Life of Chicken Breast"],"prefix":"10.3390","volume":"15","author":[{"given":"Jinghan","family":"Jiao","sequence":"first","affiliation":[{"name":"Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Penghui","family":"Bi","sequence":"additional","affiliation":[{"name":"Key Laboratory of Functional Foods, Guangdong Key Laboratory of Agricultural Product Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Jinhao","family":"Zou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Functional Foods, Guangdong Key Laboratory of Agricultural Product Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1522-4862","authenticated-orcid":false,"given":"Jingrong","family":"Cheng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Functional Foods, Guangdong Key Laboratory of Agricultural Product Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Jun","family":"Cai","sequence":"additional","affiliation":[{"name":"Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3978-8486","authenticated-orcid":false,"given":"Xuping","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Functional Foods, Guangdong Key Laboratory of Agricultural Product Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4934","DOI":"10.1039\/D3GC02647G","article-title":"Sustainable Biodegradable Coatings for Food Packaging: Challenges and Opportunities","volume":"26","author":"Jahangiri","year":"2024","journal-title":"Green Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"121774","DOI":"10.1016\/j.jece.2026.121774","article-title":"Microplastic-Heavy Metal Ions Interactions in Aquatic Environments: Sources, Biofilm-Driven Adsorption Mechanisms, Ecological Risks, and Remediation Frontiers","volume":"14","author":"Gao","year":"2026","journal-title":"J. Environ. Chem. Eng."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2405346","DOI":"10.1002\/smll.202405346","article-title":"Heterogeneity in Diameters of Protein Fibrils and Chitosan for a High CO2\/O2 Selectivity and Desired Mechanical Properties of Edible Bioplastic Films","volume":"21","author":"Shi","year":"2025","journal-title":"Small"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.foodhyd.2014.09.004","article-title":"Fabrication of Bio-Nanocomposite Films Based on Fish Gelatin Reinforced with Chitosan Nanoparticles","volume":"44","author":"Hosseini","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"101638","DOI":"10.1016\/j.fpsl.2025.101638","article-title":"Chitosan-Based Coatings and Films: Mechanisms and Applications in Postharvest Preservation of Mangoes","volume":"52","author":"Yi","year":"2025","journal-title":"Food Packag. Shelf Life"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"124868","DOI":"10.1016\/j.carbpol.2025.124868","article-title":"Chitosan Nanocomposite Films with Metal Nanoparticles: Synthesis, Antimicrobial Mechanisms and Applications in Sustainable Packaging","volume":"377","author":"Parthipan","year":"2026","journal-title":"Carbohydr. Polym."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"105251","DOI":"10.1016\/j.tifs.2025.105251","article-title":"Recent Advances in the Application of Deep Eutectic Solvents (DESs) as Plasticizers in the Production of Chitosan-Based Packaging Films","volume":"164","author":"Zannou","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Zhao, Y., Sun, H., Yang, B., Fan, B., Zhang, H., and Weng, Y. (2021). Enhancement of Mechanical and Barrier Property of Hemicellulose Film via Crosslinking with Sodium Trimetaphosphate. Polymers, 13.","DOI":"10.3390\/polym13060927"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"146172","DOI":"10.1016\/j.ijbiomac.2025.146172","article-title":"Recent Advances in Cellulose, Chitosan, and Protein-Based Edible Films for Sustainable Food Packaging: A Comprehensive Review","volume":"321","author":"Pawase","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"150000","DOI":"10.1016\/j.ijbiomac.2025.150000","article-title":"Recent Progress in Chitosan\/Gelatin-Based Film in Food Packaging Applications: A Comprehensive Review","volume":"339","author":"Pawase","year":"2026","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1016\/j.fbp.2026.02.008","article-title":"Advancements, Challenges, and Opportunities of Active Bio-Composite Films for Food Packaging and Preservation: A Comprehensive Review","volume":"156","author":"Teklemedhin","year":"2026","journal-title":"Food Bioprod. Process."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"107066","DOI":"10.1016\/j.jff.2025.107066","article-title":"Extraction, Structural Characterization and in Vitro Antioxidant Activity of Porcine Small Intestinal Glycoproteins from Heparin Processing Wastewater","volume":"134","author":"Liu","year":"2025","journal-title":"J. Funct. Foods"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"743679","DOI":"10.1016\/j.aquaculture.2026.743679","article-title":"Multi-Omics Analysis Investigates the Effects of Replacing Fishmeal with Intestinal Mucosal Protein on Growth Performance and Intestinal Health in Hybrid Sturgeon","volume":"615","author":"He","year":"2026","journal-title":"Aquaculture"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1007\/s10719-021-10014-y","article-title":"Highly Sialylated Mucin-Type Glycopeptide from Porcine Intestinal Mucosa after Heparin Extraction: O-Glycan Profiling and Immunological Activity Evaluation","volume":"38","author":"Zhang","year":"2021","journal-title":"Glycoconj. J."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Wang, Y., Xie, Z., Wu, X., Du, L., Chong, Z., Liu, R., and Han, J. (2024). Porcine Intestinal Mucosal Peptides Target Macrophage-Modulated Inflammation and Alleviate Intestinal Homeostasis in Dextrose Sodium Sulfate-Induced Colitis in Mice. Foods, 13.","DOI":"10.3390\/foods13010162"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"101531","DOI":"10.1016\/j.fpsl.2025.101531","article-title":"Effect of Cold Plasma Treatment at Different Stages on the Physicochemical Properties and Pork Preservation of Whey Protein Isolate-Carboxymethyl Chitosan Composite Films","volume":"49","author":"Wan","year":"2025","journal-title":"Food Packag. Shelf Life"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"152840","DOI":"10.1016\/j.ijbiomac.2026.152840","article-title":"Intelligent Bilayer Films Based on Polyvinyl Alcohol\/Carboxymethyl Cellulose-Chitosan for Efficient Preservation and Real-Time Freshness Indication of Beef","volume":"370","author":"Zhang","year":"2026","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"108334","DOI":"10.1016\/j.fbio.2026.108334","article-title":"Modification of Physicochemical, Antioxidant, and Antibacterial Properties of Chitosan Films with Cinnamaldehyde-Tannic Acid-Metal Particles","volume":"76","author":"Yin","year":"2026","journal-title":"Food Biosci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"141726","DOI":"10.1016\/j.ijbiomac.2025.141726","article-title":"Edible Films and Coatings, Its Chemical Crosslinking, Starch-Protein Interaction and Application in Food System: A Systematic Review","volume":"306","author":"Aggarwal","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Li, J., Xu, J., Cheng, W., and Jin, H. (2026). The Synergistic Impact of Polyphenols on Collagen Fiber\u2013Starch Composite Films for Enhanced Physical Integrity and Antioxidant Capacity. Foods, 15.","DOI":"10.3390\/foods15030549"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"108996","DOI":"10.1016\/j.foodhyd.2023.108996","article-title":"Dynamically Crosslinked Chitosan\/Cellulose Nanofiber-Based Films Integrated with \u03b3-Cyclodextrin\/Curcumin Inclusion Complex as Multifunctional Packaging Materials for Perishable Fruit","volume":"144","author":"Zhou","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"614","DOI":"10.1016\/j.fshw.2022.07.064","article-title":"Electrospun Gelatin\/Chitosan Nanofibers Containing Curcumin for Multifunctional Food Packaging","volume":"12","author":"Duan","year":"2023","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"136345","DOI":"10.1016\/j.foodchem.2023.136345","article-title":"Novel PVA\/Carboxylated Cellulose Antimicrobial Hydrogel Grafted with Curcumin and \u03b5-Polylysine for Chilled Chicken Preservation","volume":"424","author":"Mai","year":"2023","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"107673","DOI":"10.1016\/j.foodhyd.2022.107673","article-title":"Preparation of Bioactive Gelatin Film Using Semi-Refined Pectin Reclaimed from Blueberry Juice Pomace: Creating an Oxidation and Light Barrier for Food Packaging","volume":"129","author":"Ye","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"108864","DOI":"10.1016\/j.foodhyd.2023.108864","article-title":"Carvacrol\/Cyclodextrin Inclusion Complex Loaded Gelatin\/Pullulan Nanofibers for Active Food Packaging Applications","volume":"142","author":"Ertan","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"120435","DOI":"10.1016\/j.carbpol.2022.120435","article-title":"Enhancement of Water Barrier and Antimicrobial Properties of Chitosan\/Gelatin Films by Hydrophobic Deep Eutectic Solvent","volume":"303","author":"Wen","year":"2023","journal-title":"Carbohydr. Polym."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"564","DOI":"10.1016\/j.foodhyd.2015.08.005","article-title":"Molecular Interactions, Characterization and Antimicrobial Activity of Curcumin\u2013Chitosan Blend Films","volume":"52","author":"Liu","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"109617","DOI":"10.1016\/j.foodhyd.2023.109617","article-title":"Gelatin-Serum Plasma Film Incorporated with Curcumin for Improvement of Antioxidant and Antibacterial Properties for Fresh Pork Packaging Application","volume":"149","author":"Ibeogu","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"122445","DOI":"10.1016\/j.carbpol.2024.122445","article-title":"Propolis Ethanol Extract Functionalized Chitosan\/Tenebrio molitor Larvae Protein Film for Sustainable Active Food Packaging","volume":"343","author":"Liu","year":"2024","journal-title":"Carbohydr. Polym."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1080\/10942912.2020.1858865","article-title":"Freshness of Deep Frozen Mackerel and Croaker during Long-Term Storage","volume":"24","author":"Park","year":"2021","journal-title":"Int. J. Food Prop."},{"key":"ref_31","unstructured":"(2016). National Food Safety Standard: Food Microbiological Examination: Aerobic Plate Count (Standard No. GB 4789.2-2016)."},{"key":"ref_32","unstructured":"(2013). Microbiology of the Food Chain-Horizontal Method for the Enumeration of Microorganisms-Part 1: Colony-Count Technique at 30 \u00b0C (Standard No. ISO 4833-1:2013)."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"115305","DOI":"10.1016\/j.lwt.2023.115305","article-title":"Underlying Mechanisms and Molecular Interactions of Isochoric Freezing on Enhancing the Freshness of Chicken Breast Meat","volume":"187","author":"Rinwi","year":"2023","journal-title":"LWT"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"138096","DOI":"10.1016\/j.foodchem.2023.138096","article-title":"Effects of Different Electrostatic Field Intensities Assisted Controlled Freezing Point Storage on Water Holding Capacity of Fresh Meat during the Early Postmortem Period","volume":"439","author":"Xu","year":"2024","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.ultsonch.2018.04.005","article-title":"Effects of Ultrasonic Assisted Cooking on the Chemical Profiles of Taste and Flavor of Spiced Beef","volume":"46","author":"Zou","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"108324","DOI":"10.1016\/j.meatsci.2020.108324","article-title":"Effects of Roasting by Charcoal, Electric, Microwave and Superheated Steam Methods on (Non)Volatile Compounds in Oyster Cuts of Roasted Lamb","volume":"172","author":"Liu","year":"2021","journal-title":"Meat Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1016\/j.ijbiomac.2020.03.217","article-title":"Preparation and Characterization of Chitosan Films with Three Kinds of Molecular Weight for Food Packaging","volume":"155","author":"Liu","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"107686","DOI":"10.1016\/j.foodhyd.2022.107686","article-title":"Physical, Antioxidant, and Preservation Properties of Chitosan Film Doped with Proanthocyanidins-Loaded Nanoparticles","volume":"130","author":"Yu","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"100178","DOI":"10.1016\/j.fhfh.2024.100178","article-title":"Microencapsulation of Curcumin by Complex Coacervation of Lactoferrin and Carboxymethyl Tara Gum for Incorporation into Edible Films","volume":"5","author":"Soares","year":"2024","journal-title":"Food Hydrocoll. Health"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"132463","DOI":"10.1016\/j.ijbiomac.2024.132463","article-title":"Development of Amine-Sensitive Intelligent Film with MIL-100(Fe) as Function Filler Based on Anthocyanins\/Pectin for Monitoring Chilled Meat Freshness","volume":"270","author":"Huang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Kaya, O. (2025). Hydrophobic Membrane Wettability: Effects of Salinity and Temperature. Membranes, 15.","DOI":"10.3390\/membranes15020058"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/j.ijbiomac.2022.12.034","article-title":"Development and Characterization of Chitosan\/Bacterial Cellulose\/Pullulan Bilayer Film with Sustained Release Curcumin","volume":"226","author":"Gan","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"131248","DOI":"10.1016\/j.ijbiomac.2024.131248","article-title":"Curcumin and Silver Nanoparticles Loaded Antibacterial Multifunctional Pectin\/Gelatin Films for Food Packaging Applications","volume":"266","author":"Li","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"106695","DOI":"10.1016\/j.foodhyd.2021.106695","article-title":"pH-Responsive Double-Layer Indicator Films Based on Konjac Glucomannan\/Camellia Oil and Carrageenan\/Anthocyanin\/Curcumin for Monitoring Meat Freshness","volume":"118","author":"Zhou","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"133675","DOI":"10.1016\/j.ijbiomac.2024.133675","article-title":"Preparation of Chitosan\/Tenebrio molitor Larvae Protein\/Curcumin Active Packaging Film and Its Application in Blueberry Preservation","volume":"275","author":"Liu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"134689","DOI":"10.1016\/j.foodchem.2022.134689","article-title":"A New Natural Drying Method for Food Packaging and Preservation Using Biopolymer-Based Dehydration Film","volume":"404","author":"Alnadari","year":"2023","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"107594","DOI":"10.1016\/j.foodhyd.2022.107594","article-title":"Effect of Different Cation in Situ Cross-Linking on the Properties of Pectin-Thymol Active Film","volume":"128","author":"Zhang","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.fpsl.2018.11.015","article-title":"Comparative Analysis of Blend and Bilayer Films Based on Chitosan and Gelatin Enriched with LAE (Lauroyl Arginate Ethyl) with Antimicrobial Activity for Food Packaging Applications","volume":"19","author":"Haghighi","year":"2019","journal-title":"Food Packag. Shelf Life"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"14293","DOI":"10.3390\/molecules200814293","article-title":"The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes","volume":"20","author":"Chen","year":"2015","journal-title":"Molecules"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"149012","DOI":"10.1016\/j.ijbiomac.2025.149012","article-title":"Characterization of Chitin and Chitosan from Shells of Water Snail (Pila ampullacea) Using Fourier Transform Infrared Spectroscopy (FTIR)","volume":"333","author":"Okwuenu","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"110656","DOI":"10.1016\/j.foodhyd.2024.110656","article-title":"Active Curcumin-Loaded \u03b3-Cyclodextrin-Metal Organic Frameworks as Nano Respiratory Channels for Reinforcing Chitosan\/Gelatin Films in Strawberry Preservation","volume":"159","author":"Cai","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.indcrop.2018.11.072","article-title":"Improving Functional Properties of Zein Film via Compositing with Chitosan and Cold Plasma Treatment","volume":"129","author":"Chen","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.ijbiomac.2020.12.046","article-title":"Preparation and Characterization of Gelatin\/Chitosan\/3-Phenylacetic Acid Food-Packaging Nanofiber Antibacterial Films by Electrospinning","volume":"169","author":"Liu","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1016\/j.ijbiomac.2019.05.085","article-title":"Effect of Ethanol Content on Rheology of Film-Forming Solutions and Properties of Zein\/Chitosan Film","volume":"134","author":"Zhang","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ejps.2009.02.019","article-title":"Nanoparticle Encapsulation Improves Oral Bioavailability of Curcumin by at Least 9-Fold When Compared to Curcumin Administered with Piperine as Absorption Enhancer","volume":"37","author":"Shaikh","year":"2009","journal-title":"Eur. J. Pharm. Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"15733","DOI":"10.1007\/s13399-024-06379-3","article-title":"Fabrication, Characterization, and Biological Properties of Chitosan Membranes Incorporated with Andrographis paniculata Extract for Food Packaging and Preservation","volume":"15","author":"Nghia","year":"2025","journal-title":"Biomass Conv. Bioref."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"124735","DOI":"10.1016\/j.ijbiomac.2023.124735","article-title":"Comparative Physical, Antioxidant, and Antimicrobial Properties of Films Prepared by Dissolving Chitosan in Bioactive Vinegar Varieties","volume":"242","author":"Torlak","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.ijbiomac.2022.09.145","article-title":"Encapsulation and Sustained Release of Curcumin by Hawthorn Pectin and Tenebrio molitor Protein Composite Hydrogel","volume":"222","author":"Bu","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"111815","DOI":"10.1016\/j.foodhyd.2025.111815","article-title":"Preparation and Characterization of Curcumin Succinyl-Glucoside Derivative Chitosan Composite Film Based on Biotransformation and Self-Assembly Technology","volume":"171","author":"Yang","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1016\/j.tifs.2021.01.006","article-title":"Total Volatile Basic Nitrogen (TVB-N) and Its Role in Meat Spoilage: A Review","volume":"109","author":"Bekhit","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_61","unstructured":"(2016). National Food Safety Standard for Fresh (Frozen) Meat Products (Standard No. GB 2707-2016)."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"111237","DOI":"10.1016\/j.foodcont.2025.111237","article-title":"Preservation Mechanism of Chitosan\/Gelatin Films Modified by Deep Eutectic Solvent on Chilled Chicken Breast at 4 \u00b0C Storage","volume":"174","author":"Tang","year":"2025","journal-title":"Food Control"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"108296","DOI":"10.1016\/j.foodhyd.2022.108296","article-title":"Characterization of a Novel Bioactive Film Based on Artemisia sphaerocephala Krasch. Gum (ASKG) Complexed with \u03b2-Cyclodextrin\/Curcumin (\u03b2-CD\/CUR) Inclusion Complex and Its Application in Meat Preservation","volume":"136","author":"Khan","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.meatsci.2014.01.012","article-title":"Effect of Added Phosphate and Type of Cooking Method on Physico-Chemical and Sensory Features of Cooked Lamb Loins","volume":"97","author":"Antequera","year":"2014","journal-title":"Meat Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"103764","DOI":"10.1016\/j.psj.2024.103764","article-title":"Assessing Meat Quality and Textural Properties of Broiler Chickens: The Impact of Voltage and Frequency in Reversible Electrical Water-Bath Stunning","volume":"103","author":"Hayat","year":"2024","journal-title":"Poult. Sci."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"103577","DOI":"10.1016\/j.psj.2024.103577","article-title":"Measuring Water Holding Capacity in Poultry Meat","volume":"103","author":"Barbut","year":"2024","journal-title":"Poult. Sci."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"103118","DOI":"10.1016\/j.psj.2023.103118","article-title":"Integrating Proteomics and Metabolomics to Elucidate the Molecular Network Regulating of Inosine Monophosphate-Specific Deposition in Jingyuan Chicken","volume":"102","author":"Huang","year":"2023","journal-title":"Poult. Sci."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"7769","DOI":"10.1021\/jf060145a","article-title":"Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat","volume":"54","author":"Tikk","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.meatsci.2013.06.023","article-title":"The Effect of Chilled Conditioning at 4 \u00b0C on Selected Water and Lipid-Soluble Flavor Precursors in Bison Bison Longissimus Dorsi Muscle and Their Impact on Sensory Characteristics","volume":"96","author":"Williamson","year":"2014","journal-title":"Meat Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3035\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T13:01:38Z","timestamp":1787922098000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3035"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,27]]},"references-count":69,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15173035"],"URL":"https:\/\/doi.org\/10.3390\/foods15173035","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,27]]}}}