| Popis: |
In this study, a new crosslinking agent (CA) containing whey protein, papin, glycerin, and epigallocatechin gallate (EGCG), was prepared. And the effects of CA content (0, 10, 20, 30, and 40%, v/v) on the food packaging properties, crystallinity, microstructure, and antioxidant properties of Pectin-CA and Chitosan-CA composite films were analyzed. The results of this research offer the theoretical basis for engineering improved films for food packing.The Pectin-CA (30%) and the Chitosan-CA (40%) composite films showed the best light transmission, water retention, breathability, plasticity, and antioxidant activity. Scanning electron microscopy revealed that these composite films exhibited a uniform and homogeneous structure without obvious pores. FTIR and XRD indicated that the amino acids and EGCG in CA were bonded to the film substrate (pectin/chitosan) via electrostatic interactions, hydrogen bonding, and covalent bonding, which led to the improvement of the film properties.CA has broad application prospects in food packaging as a cross-linking agent and antioxidant. This article is protected by copyright. All rights reserved. |
Plný text