Preparation, characterization and application of Konjac glucomannan/pullulan/microcrystalline cellulose/tea polyphenol active blend film
2022
Zhou, Feng | Gu, Zepeng | Zeng, Zhen | Tang, Xiaoshu | Li, Cheng | Fang, Zhengfeng | Hu, Bin | Chen, Hong | Wang, Caixia | Chen, Saiyan | Wu, Hejun | Wu, Wenjuan | Liu, Yuntao
Films with excellent mechanical and activity have potential application in food preservation. Active films were prepared by blending Konjac glucomannan/Pullulan/Microcrystalline cellulose and Tea polyphenols. The effect of different content of MCC (0%–20%), and different treatment methods of film-preparing process, including ultrasonic or magnetic stirring on rheological properties, physicochemical, morphological characteristics, antioxidant and antibacterial were explored. Results suggested that ultrasound lowered the viscosity of film-solution, while adding MCC increased the water vapor permeability (WVP) and haze degree of films. Incorporating of optimal content of MCC (10%–15%), and treated by ultrasound could further increased the tensile strength (TS), U-10% film showed the highest TS (117.61 MPa), ultrasound could make the evenly disperses MCC in film-matrix by SEM. Additionally, films with TP presented excellent antioxidant activities and antibacterial activities against S.aureus and E.coli. Finally, the active films effectively preserved Agaricus bisporus and strawberries. Overall, the active films have potential applications in food packaging.
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