| Autor: |
Yihao Wang, Rong Zhang, Wen Qin, Jianwu Dai, Qing Zhang, KangJu Lee, Yaowen Liu |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Materials & Design, Vol 185, Iss , Pp - (2020) |
| Druh dokumentu: |
article |
| ISSN: |
0264-1275 |
| DOI: |
10.1016/j.matdes.2019.108277 |
| Popis: |
In this study, gelatin (GEL) extracted from grass carp and tea polyphenols (TP) were encapsulated in chitosan (CS) nanoparticles using an innovative electrospray based ionic gelation method. CS-TP nanoparticles were fully optimized in terms of encapsulation efficiency and polydispersity. The average diameter of the optimal CS-TP nanoparticles was 205 ± 14 nm, and encapsulation efficiency of 66.7% ± 9.9% was achieved. The effects of CS-TP nanoparticles on the physicochemical properties of the GEL/CS-TP composite films were studied. Our results showed that the combination of CS-TP and grass carp gelatin (GEL) can not only weaken the strong interaction between GEL and TP, but also improved the swelling and mechanical properties of GEL. Furthermore, GEL/CS-TP30% composite film showed strong barrier and good mechanical properties, low UV transmission, exhibited high free radical-scavenging ability and prolonged the stability of an easily oxidizable oil for over 14 days, making it a suitable film for use as an edible packaging material. Keywords: Gelatin, Chitosan, Tea polyphenols, Composite films |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect