Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation
文献类型： 外文期刊
作者： Chen, Jianfu 1 ; Zheng, Meixia 2 ; Tan, Kok Bing 3 ; Lin, Junyan 1 ; Chen, Meichun 2 ; Zhu, Yujing 2 ;
作者机构： 1.Zhangzhou Inst Technol, Coll Food Engn, Zhangzhou 363000, Peoples R China
2.Fujian Acad Agr Sci, Agr Bioresources Res Inst, Fuzhou 350003, Fujian, Peoples R China
3.Huaqiao Univ, Integrated Nanocatalysts Inst INCI, Coll Chem Engn, Xiamen 361021, Peoples R China
关键词： Tea polyphenols; Antibacterial performance; Food packaging
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.025； 五年影响因子：7.626 ）
ISSN： 0141-8130
年卷期： 2022 年 211 卷
页码：
收录情况： SCI
摘要： The aim of this work was to develop an edible packaging material with good performance that can be used for fresh-cut vegetables preservation. The xanthan (XG)-hydroxypropyl methylcellulose (HPMC)-tea polyphenols (TP) composite film (XHT) was prepared by adding TP to the composite film-forming solution of XG and HPMC. At optimum TP dosage of 6% (XHT6), the tensile strength and elongation at break were at the maximum. The antioxidant activity and antibacterial properties were also enhanced, demonstrated good inhibitory ability to Staphylococcus aureus. After 8 days, the amount of Vitamin C that was retained by XHT6 was 127.81% and 7.83% higher than unpackaged and XHT0, respectively. Additionally, the MDA content in green peppers were 39.16% and 78.87% higher than that of unpackaged and XHT0, respectively. Practical applications of XHT films in preserving fresh-cut bell peppers had also shown positive results, making it possible as potential food packaging.
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