Wu Yue, Wang Yuemeng, Lv Jianhao, Jiao Han, Liu Jiahan, Feng Wenhui, Sun Chengfeng, Li Xin
School of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China.
Food Chem X. 2023 Jul 13;19:100791. doi: 10.1016/j.fochx.2023.100791. eCollection 2023 Oct 30.
The aim of this study was to develop the composite films with antioxidant and biodegradable activity based on egg white protein (EWP) and epigallocatechin gallate (EGCG). Water susceptibility, light transmittance, microstructure and antioxidant properties of the composite films without and with EGCG were fully characterized. It was noted that the addition of EGCG might decrease the moisture content, water solubility and swelling capacity. SEM micrographs revealed that discontinuous blocks and rough surfaces were caused by increasing concentration of EGCG, whereas compact and homogeneous particles appeared when the concentration of EGCG reached to 80 μmol/L. Moreover, the biodegradability of the composite films was demonstrated by the soil degradation properties that they can be almost completely degraded within ten days. Experimental results on the application in chilled fresh pork showed that the EWP-based films could play an antioxidant role when incorporated with EGCG, indicating their great potential for food packaging.
本研究的目的是基于蛋清蛋白（EWP）和表没食子儿茶素没食子酸酯（EGCG）制备具有抗氧化和生物可降解活性的复合膜。对不含和含有EGCG的复合膜的水敏感性、透光率、微观结构和抗氧化性能进行了全面表征。结果表明，EGCG的添加可能会降低复合膜的水分含量、水溶性和溶胀能力。扫描电子显微镜照片显示，EGCG浓度增加会导致复合膜出现不连续的块状和粗糙表面，而当EGCG浓度达到80μmol/L时，会出现致密且均匀的颗粒。此外，复合膜的生物可降解性通过土壤降解性能得到证明，即它们可以在十天内几乎完全降解。在冷藏鲜猪肉中的应用实验结果表明，基于EWP的复合膜与EGCG结合时可发挥抗氧化作用，这表明它们在食品包装方面具有巨大潜力。
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