Edible packaging films have been widely studied because of its safety, green, and effective characteristics. In this paper, chitosan (CH) edible films containing hexahydro-β-acids (HBA) were prepared, and its physical and mechanical properties, bioactivity, and their impact on the shelf life of pork were investigated. The infrared spectra indicated that the molecular interaction between CH and HBA was observed. Scanning electron microscopy was used to analyze the surface morphology of the film, and light transmittance analysis displayed that the addition of HBA enhanced the film's UV blocking performance. Compared to the CH film, the tensile strength of CH-HBA film increased to 29.19 ± 0.45 MPa, and the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached 1.40 ± 0.01 mg rutin/cm2 of the film. The antibacterial activity of the CH-HBA film on Escherichia coli (44825) and Staphylococcus aureus (26001) showed that the CH-HBA film is a feasible antibacterial package. Furthermore, compared to pork packaged in CH and polyethylene films, fresh pork packaged with CH-HBA films displayed prolongation of shelf life due to reduction in microbial proliferation, thiobarbituric values, pH, and total volatile base nitrogen contents during storage at 4 °C for 16 days. The freshness of pork was prolonged by 7-8 days when the dosage of HBA was increased to 0.3% from 0.1% (w/v). These results revealed that the CH-HBA film can effectively extend the shelf life of pork. PRACTICAL APPLICATION: This study effectively prolonged the shelf life of pork. A chitosan-edible film combined with hexahydro-β-acids has a potential application value in replacing traditional packaged fresh meat.

中文翻译：

---

六氢β-酸可食膜复合壳聚糖的特性及其对猪肉货架期的影响

食用包装膜因其安全、绿色、有效等特点而受到广泛研究。本文制备了含有六氢-β-酸（HBA）的壳聚糖（CH）可食用薄膜，研究了其物理力学性能、生物活性及其对猪肉货架期的影响。红外光谱表明观察到了 CH 和 HBA 之间的分子相互作用。用扫描电镜分析薄膜的表面形貌，透光率分析表明，HBA的加入增强了薄膜的紫外线阻隔性能。与CH薄膜相比，CH-HBA薄膜的拉伸强度提高到29.19±0.45MPa，2,2-二苯基-1-苦基肼（DPPH）的清除活性达到1.40±0.01mg芦丁/cm2薄膜。CH-HBA 薄膜对大肠杆菌（44825）和金黄色葡萄球菌（26001）的抗菌活性表明，CH-HBA 薄膜是一种可行的抗菌包装。此外，与用 CH 和聚乙烯薄膜包装的猪肉相比，用 CH-HBA 薄膜包装的新鲜猪肉在 4 °C 下储存期间，由于微生物增殖、硫代巴比妥值、pH 值和总挥发性基氮含量减少，保质期延长了16 天。当HBA的用量从0.1%（w/v）增加到0.3%时，猪肉的新鲜度延长了7-8天。这些结果表明CH-HBA薄膜可以有效延长猪肉的保质期。实际应用：本研究有效地延长了猪肉的保质期。