褐变
淀粉
透氧性
材料科学
食品包装
接触角
微观结构
多酚
马铃薯淀粉
傅里叶变换红外光谱
极限抗拉强度
食品科学
化学工程
扫描电子显微镜
化学
复合材料
抗氧化剂
有机化学
氧气
工程类
作者
Nan Chen,Haoxiang Gao,Qiang He,Wei Zeng
出处
期刊:Polymers
[MDPI AG]
日期:2023-01-24
卷期号:15 (3): 588-588
被引量:11
标识
DOI:10.3390/polym15030588
摘要
Effects of tea polyphenols (TP) on the physical properties, barrier properties and functionality of potato starch-based film were determined, while the interaction mechanism between TP and starch in film and the application of this film in fruit packaging were further evaluated. TP exhibited different effects on the physical properties of potato starch-based film, including thickness (0.083 to 0.087 mm), moisture content (9.27% to 9.68%), color (ΔE value: 5.41 to 10.55), light transmittance (51% to 62%), tensile properties and thermal properties, and improved its barrier properties, including water vapor permeability (9.68 to 11.84 × 10-11 g m-1 s-1 Pa-1),oxygen permeability (1.25 to 2.78 × 10-16 g m-1 s-1 Pa-1) and antioxidant activity. According to the determination of wide-angle X-ray diffraction, Fourier transform infrared and scanning electron microscope, TP could interact with starch chains via hydrogen bonds to form non-crystal complexes, thus affecting the cross-linking among starch chains and further changing the microstructure of film. Furthermore, film incorporated with TP could improve the storage quality (including weight and texture) of blueberries, and inhibit the enzymatic browning of fresh-cut bananas during storage. All present results suggested that tea polyphenols had potential to enhance the properties and function of potato starch-based film, and the film exhibited the application prospect in fruit packaging and preservation.
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