Preparation of polyvinyl alcohol/sodium alginate/Artemisia sphaerocephala Krasch gum hydrogels with excellent water absorption and its application in the preservation of Lateolabrax Japonicus fillets

The natural high molecular polysaccharide Artemisia sphaerocephala Krasch gum (ASKG) was introduced into Polyvinyl alcohol (PVA) and Sodium alginate (SA), and the hydrogels with excellent absorbent properties were prepared by crosslinking method. The hydrogel form porous network structures through esterification of CA with PVA and ASKG, and chelation of Ca 2+ and SA. The water absorption, water retention, porosity and thermal stability of hydrogels are improved by ASKG. The higher the concentration and addition of cross-linking agent, the lower the water absorption rate of the hydrogels and the denser pore structure. When PVA is more than SA, the hydrogel has the best mechanical properties, and when SA is more than PVA, the hydrogel has porous network structure. The water absorption kinetics of the hydrogels conform Schott second-order kinetic model, indicating that the water absorption is a simple diffusion behavior. The 5P-5S-6 A-1C-0.025Ca 2+ hydrogel pad effectively adsorb fish fillet exudates, maintain the cleanliness of the fish fillets, inhibit the growth of microorganisms and protein oxidation due to wonderful water absorption, so the shelf life of the fillets is extended from 6.8 days to 9.1 days. Therefore, this study can provide technical guidance and theoretical support for the development of fresh food packaging materials.