College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Int J Biol Macromol. 2022 Jun 30;211:729-740. doi: 10.1016/j.ijbiomac.2022.04.226. Epub 2022 May 4.
Novel chitosan films incorporating epigallocatechin gallate (EGCG) were prepared and demonstrated the ideal physical and mechanical properties required of candidate food packaging materials alongside desirable antioxidant and antibacterial activity. Compared with traditional chitosan films, chitosan films incorporated with EGCG were thicker, had higher tensile strength and water solubility, and had lower elongation at break, moisture content, degree of swelling, and water contact angles. Although EGCG-containing films were slightly darker in color than pure chitosan films, they exhibited a greater inhibitory effect on light-induced oxidation with obviously improved UV-vis barrier capability and opacity. Scanning electron microscopy results suggested that EGCG-incorporated samples had a rougher surface structure. This was further confirmed by atomic force microscopy and indicated that the addition of EGCG facilitated the formation of protective barriers through the interaction between the film and food surface. FTIR spectroscopy confirmed that EGCG interacted with chitosan by intermolecular hydrogen bonding and effectively improved the thermal stability of chitosan films. Notably, the incorporation of EGCG significantly enhanced the antioxidant and antibacterial activity of chitosan films. Hence, chitosan films incorporating EGCG have potential applications in the food industry as a novel active packaging material, especially in preventing food oxidation and spoilage in perishable foods.
新型壳聚糖薄膜中加入了表没食子儿茶素没食子酸酯（EGCG），兼具理想的物理和机械性能，符合候选食品包装材料的要求，同时还具有理想的抗氧化和抗菌活性。与传统的壳聚糖薄膜相比，加入 EGCG 的壳聚糖薄膜更厚，拉伸强度和水溶性更高，断裂伸长率、水分含量、溶胀度和水接触角更低。虽然含有 EGCG 的薄膜颜色比纯壳聚糖薄膜略深，但它们对光诱导氧化的抑制作用更大，UV-vis 阻隔能力和不透明度明显提高。扫描电子显微镜结果表明，加入 EGCG 的样品表面结构更粗糙。原子力显微镜进一步证实了这一点，并表明 EGCG 的加入通过薄膜与食品表面的相互作用促进了保护层的形成。傅里叶变换红外光谱证实 EGCG 通过分子间氢键与壳聚糖相互作用，有效提高了壳聚糖薄膜的热稳定性。值得注意的是，EGCG 的加入显著提高了壳聚糖薄膜的抗氧化和抗菌活性。因此，加入 EGCG 的壳聚糖薄膜作为一种新型的活性包装材料，在食品工业中有潜在的应用前景，特别是在防止易腐食品的氧化和变质方面。
