Preparation and properties of polylactic acid-tea polyphenol-chitosan composite membranes
| Autor: | Weijie Lan, Jingsong Ye, Shuyao Wang, Yaowen Liu, Wen Qin |
|---|---|
| Přispěvatelé: | College of Food Science, Shenyang Agricultural University, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Southwest Jiaotong University (SWJTU), National Natural Science Foundation of China [51703147], Sichuan Science and Technology Program [2018RZ0034], Natural Science Fund of Education Department of Sichuan Province [16ZB0044, 035Z1373] |
| Rok vydání: | 2018 |
| Předmět: |
[SDV]Life Sciences [q-bio]
Polyesters 02 engineering and technology 010402 general chemistry Shelf life 01 natural sciences Biochemistry Polylactic acid Permeability Chitosan chemistry.chemical_compound Structural Biology Tea polyphenol [SDV.IDA]Life Sciences [q-bio]/Food engineering Spectroscopy Fourier Transform Infrared Humans [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Solubility Molecular Biology Membranes Tea technology industry and agriculture Food Packaging food and beverages Polyphenols Composite membranes General Medicine 021001 nanoscience & nanotechnology 0104 chemical sciences Food packaging Steam Membrane chemistry Chemical engineering Polyphenol Composite membrane 0210 nano-technology |
| Zdroj: | International Journal of Biological Macromolecules International Journal of Biological Macromolecules, Elsevier, 2018, 117, pp.632-639. ⟨10.1016/j.ijbiomac.2018.05.080⟩ |
| ISSN: | 1879-0003 0141-8130 |
| Popis: | International audience; To study the properties of composite membranes consisting of polylactic acid (PLA), tea polyphenol (TP), and chitosan (CS), the stretch film method was employed to make PLA-TP-CS composite membranes of different concentrations. By testing the density, mechanical properties, heat-sealing performance, water vapor permeability, and solubility of the pure PLA membrane and the composite membranes, the comprehensive performance of the composite membranes were analyzed with regard to the actual use value. The results show that, compared with the pure PLA membrane, adding TP and CS significantly increases the heat-sealing strength, water vapor permeability, and solubility of the composite membrane. When the composite membrane is used for the preservation of cherries, it is found that the composite membrane with the mass ratio of TP to CS of 3:7 can decrease the rotting rate and mass loss rate significantly, postpone the consumption of soluble solids and vitamin C, maintain the quality of the cherries, and extend the shelf life, thus proving its potential for application in food packaging. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect