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Effect of Chinese chives (Allium tuberosum) addition to carboxymethyl cellulose based food packaging films

文献类型： 外文期刊

作者： Riaz, Asad 1 ; Lagnika, Camel 1 ; Luo, Hao 1 ; Nie, Meimei 1 ; Dai, Zhuqing 1 ; Liu, Chunquan 1 ; Abdin, Mohamed 2 ; Hash 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

3.Gomal Univ, Dept Food Sci & Technol, Dera Ismail Khan, Pakistan

关键词： Chinese chives root; Polyphenols; Antioxidant; CMC film; Active packaging

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2020 年 235 卷

页码：

收录情况： SCI

摘要： Carboxymethyl cellulose (CMC) based novel functional films containing Chinese chives root extract (CRE) at different concentrations (1, 3 and 5 % in w/w) were successfully fabricated. It was revealed by SEM that higher extract concentration triggered the formation of agglomerates within the film. Tensile strength of the films was decreased from 30.91 to 16.48 MPa. Thickness of films was increased from 43 to 84 mu m, while decrease in water solubility from 77.51-52.91 %, swelling degree from 55.74 to 40.37 %, and water vapor permeability from 5.76 to 1.17 10(-10) gm(-1)s(-1) pa(-1) was observed. DPPH and ABTS radical scavenging ability of CMC-CRE films was increased from 0 to 58 % and 82 %, respectively. CMC-CRE5 film showed the highest biodegradability of 58.14 %. The film prepared by the addition of CRE into CMC also exhibited good antioxidant and antimicrobial activity indicating that it could be developed as a bio-composite food packaging material for the food industry.

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