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Fabricating an antioxidant and bacteriostatic soy protein isolate film double-crosslinked via dialdehyde cellulose nanofibers and Tara tannins for beef tallow and cooked pork preservation.

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Although Tara tannins (TT) have given soy protein isolate (SPI) film antioxidant properties, the mechanical and barrier properties were not significantly improved. In this work, dialdehyde cellulose nanofibers (DACNF) were obtained through oxidation using sodium periodate and incorporated into SPI film with TT to obtain antioxidant and bacteriostatic properties. With increased DACNF content, the anti-swelling, mechanical and barrier properties of SPI film were enhanced due to a double-crosslinked structure based on the covalent and hydrogen bonds formed between DACNF, TT and SPI.

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Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China. Electronic address:

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