海藻酸钙
多酚
钙
DPPH
化学
阿布茨
傅里叶变换红外光谱
极限抗拉强度
活性包装
食品包装
扫描电子显微镜
核化学
食品科学
化学工程
材料科学
有机化学
复合材料
抗氧化剂
工程类
作者
Biao Yuan,Cao Yuxuan,Qi Tang,Yuan Ziqi,Zhou Yourong,David Julian McClements,Chongjiang Cao
标识
DOI:10.1016/j.foodhyd.2019.105197
摘要
Active edible films were prepared consisting of tea polyphenols incorporated within thin calcium alginate gels. These films were prepared by plating an alginate solution, air drying (50 °C), and then cross-linking with calcium. In this study, the effects of tea polyphenol incorporation (1–5% w/w) on the physicochemical, morphological, and antioxidant properties of the films were evaluated. The tensile strength, breaking strain, and water vapor permeability of the films increased as the tea polyphenol level increased, whereas the optical transmittance as measured by UV–visible spectrometer decreased. Fourier transform infrared spectroscopy indicated that various types of intermolecular interactions occurred between the alginate and tea polyphenols. Scanning electron microscopy showed that the films had smooth surfaces with dense internal structures. The antioxidant capacity of the films, as determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid (ABTS) radical analysis, and the anti-inflammatory properties were enhanced by incorporating tea polyphenols into them. Overall, this study showed that the functional properties of active edible films can be enhanced by introducing tea polyphenols, which may lead to new applications of these films for food packaging applications.
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