没食子酸表没食子儿茶素酯/表儿茶素没食子酸酯海藻酸钠和羧甲基纤维素可食膜的制备及其抗氧化活性。
Preparation and antioxidant activity of sodium alginate and carboxymethyl cellulose edible films with epigallocatechin gallate.
机构信息
State Key Laboratory of Tea Plant Biology and Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
出版信息
Int J Biol Macromol. 2019 Aug 1;134:1038-1044. doi: 10.1016/j.ijbiomac.2019.05.143. Epub 2019 May 23.
The active edible films were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC). The effects of EGCG addition on the physical and morphological properties of SA-CMC films were evaluated. Meanwhile, the release characteristics of EGCG from edible films and its antioxidant activity in fat food simulant (95% ethanol) were also detected. The results showed that the addition of EGCG could improve the tensile strength (TS) of edible films and reduce their elongation at break (E). Especially, the color of edible film added with EGCG deepened and the transmittance decreased. Scanning electron microscopy (SEM) images displayed that the films were dense and compact with a little roughness. Fourier transform infrared spectroscopy (FTIR) analysis indicated that the incorporation of EGCG into SA-CMC caused interactions occurring between SA-CMC and EGCG. In addition, the release and DPPH radical scavenging assay of incorporating EGCG in SA-CMC films showed that the obtained SA-CMC films with high EGCG content could release EGCG slowly and had strong antioxidant activity in fatty foods. Thus, incorporating EGCG into SA-CMC film was an effective way in order to develop active and environmental friendly packing materials for food industry.
将表没食子儿茶素没食子酸酯（EGCG）掺入海藻酸钠（SA）和羧甲基纤维素（CMC）中制备活性可食用膜。评估了 EGCG 对 SA-CMC 膜物理和形态特性的影响。同时，还检测了可食用膜中 EGCG 的释放特性及其在脂肪食品模拟物（95%乙醇）中的抗氧化活性。结果表明，EGCG 的添加可以提高可食用膜的拉伸强度（TS）并降低其断裂伸长率（E）。特别是，添加 EGCG 的可食用膜的颜色加深，透光率降低。扫描电子显微镜（SEM）图像显示，膜致密且紧凑，稍有粗糙度。傅立叶变换红外光谱（FTIR）分析表明，EGCG 掺入 SA-CMC 会引起 SA-CMC 与 EGCG 之间发生相互作用。此外，EGCG 在 SA-CMC 膜中的释放和 DPPH 自由基清除试验表明，具有高 EGCG 含量的所得 SA-CMC 膜可以缓慢释放 EGCG，并在脂肪食品中具有很强的抗氧化活性。因此，将 EGCG 掺入 SA-CMC 膜中是开发用于食品工业的活性和环保包装材料的有效方法。
Zotero 插件