Preparation and characterization of cassava starch/sodium carboxymethyl cellulose edible film incorporating apple polyphenols

This study aimed to prepare edible films with cassava starch (CS) and sodium carboxymethyl cellulose (CMC) as basic raw materials and apple polyphenol (AP) as biologically active components. The addition of AP makes the flexibility of the film increase first and then decrease while the tensile strength decreases slightly and the barrier ability increases significantly. When the AP concentration was 70 mg/mL, the tensile strength of the film decreased from 5.61 ± 0.45 to 3.36 ± 0.19, the water vapor transmittance decreased from 7.17 ± 0.17 to 4.97 ± 0.07 and the peroxide value decreased from 1.896 ± 0.04 to 0.53 ± 0.04. By studying the microstructure of CS/CMC/AP-4 film, it was found that hydrogen bonds were formed between AP, CS, and CMC, and they showed high compatibility, thus improving the crystallinity. On this basis, the roughness of the film decreases and the compactness is enhanced. The increase in compactness is directly related to the increase in blocking ability. At the same time, the improvement of thermal stability is attributed to the increase in crystallinity. In addition, the application of CS/CMC/AP-4 film in chicken preservation also proved its antioxidant potential.