茶多酚和氧化石墨烯协同增强的多糖基薄膜的制备

Preparation of polysaccharide-based films synergistically reinforced by tea polyphenols and graphene oxide.

作者信息

Li Zixuan, Khan Mohammad Rizwan, Ahmad Naushad, Zhang Wanli, Goksen Gulden

机构信息

School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.

Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.

出版信息

Food Chem X. 2025 Mar 26;27:102414. doi: 10.1016/j.fochx.2025.102414. eCollection 2025 Apr.

In this study, pectin (PE) composite films containing tea polyphenol (TP) and graphene oxide (GO) were developed. The effects of TP and GO on the appearance, structure, mechanical properties, barrier properties, hydrophobicity, and antioxidant properties of pure PE films were investigated. The results demonstrated that the addition of 1 % /w TP and 1 % w/w GO increased the tensile strength (TS) and elongation at break (EB) of the composite films to 20.22 MPa and 34.18 %, respectively. Additionally, the water vapor permeability (WVP) was reduced to 0.67 ± 0.17 (×10 gsPa), and both the moisture content and water contact angle were significantly decreased. Furthermore, the incorporation of TP enhanced the antioxidant properties of the composite films and demonstrated the slow-release capability of TP. Blueberry fruits packaged in PE-TP-GO film maintained an optimal appearance after eight days of storage at 25 °C, with a reduction in shrinkage index of approximately 29.4 % compared to those packaged in the PE film.

在本研究中，制备了含有茶多酚（TP）和氧化石墨烯（GO）的果胶（PE）复合薄膜。研究了TP和GO对纯PE薄膜的外观、结构、力学性能、阻隔性能、疏水性和抗氧化性能的影响。结果表明，添加1%/w的TP和1%w/w的GO可使复合薄膜的拉伸强度（TS）和断裂伸长率（EB）分别提高到20.22MPa和34.18%。此外，水蒸气透过率（WVP）降低至0.67±0.17（×10gsPa），水分含量和水接触角均显著降低。此外，TP的加入增强了复合薄膜的抗氧化性能，并证明了TP的缓释能力。在25℃下储存8天后，用PE-TP-GO薄膜包装的蓝莓果实保持了最佳外观，与用PE薄膜包装的蓝莓果实相比，收缩指数降低了约29.4%。