多酚
化学
阿布茨
动力学
DPPH
壳聚糖
聚合物
水溶液
食品包装
控制释放
肿胀 的
化学工程
食品科学
核化学
材料科学
抗氧化剂
有机化学
纳米技术
复合材料
物理
量子力学
工程类
作者
Fangxuan Yi,Xiuxiu Chen,Fanyun Hou,Li-Sha Song,Shouqing Zhan,Xiaomin Wang,Rongfei Zhang,Qingqing Yang,Xiangyou Wang,Zhanli Liu
标识
DOI:10.1016/j.ijbiomac.2024.131970
摘要
This study investigated the properties of chitosan/zein/tea polyphenols (C/Z/T) films and analyzed the release kinetics of tea polyphenols (TP) in various food simulants to enhance the sustainability and functionality of food packaging. The results revealed that TP addition enhanced the hydrophilicity, opacity and mechanical properties of film, and improved the compatibility between film matrix. 1.5 % TP film showed the lowest lightness (76.4) and the highest chroma (29.1), while 2 % TP film had the highest hue angle (1.5). However, the excessive TP (above 1 % concentration) led to a decrease in compatibility and mechanical properties of film. The TP concentration (2 %) resulted in the highest swelling degree in aqueous (750.6 %), alcoholic (451.1 %), and fatty (6.4 %) food simulants. The cumulative release of TP decreased to 16.32 %, 47.13 %, and 5.87 % with the increase of TP load in the aqueous, alcoholic, and fatty food simulants, respectively. The Peleg model best described TP release kinetics. The 2 % TP-loaded film showed the highest DPPH (97.13 %) and ABTS (97.86 %) free radical scavenging activity. The results showed TP release influenced by many factors and obeyed Fick's law of diffusion. This study offered valuable insights and theoretical support for the practical application of active films.
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