Wang Ran, Wang Yuqi, Zhang Xinzhen, Gao Yang, Wu Xian, Li Xueling, Liu Zhengquan, Sun Yue, Liang Jin
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
National Key Laboratory of Tea Plant Gemrmplasm and Resource Utilization/International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
Foods. 2025 Apr 29;14(9):1570. doi: 10.3390/foods14091570.
The objective of this research was to prepare robust edible films possessing antioxidant properties by utilizing konjac glucomannan (KGM), sodium alginate (SA), and epigallocatechin gallate (EGCG). This research also involved structural characterization and the assessment of functional attributes of the composite films with varying EGCG concentrations. It was found that the inclusion of EGCG reduced the viscosity of the edible film solutions while enhancing their mechanical strength. Fourier transform infrared spectroscopy demonstrated adequate compatibility among the film-forming materials, with EGCG forming hydrogen bond interactions with KGM and SA. SEM analysis revealed that increasing EGCG concentration led to the formation of discontinuous blocks and rough surfaces, with smooth and fine-grained particles observed at 0.2% (/) EGCG concentration. Furthermore, results from the application of the KGM-SA-based films in chilled mandarin fish showed that they could exert antioxidant function when incorporated with EGCG. The values of TVB-N and TBARS of fish pieces were obviously decreased in the 12-day storage period, indicating their potential to increase the shelf life of freshwater fish food.
本研究的目的是利用魔芋葡甘聚糖（KGM）、海藻酸钠（SA）和表没食子儿茶素没食子酸酯（EGCG）制备具有抗氧化性能的坚固可食用薄膜。本研究还涉及对不同EGCG浓度复合薄膜的结构表征和功能特性评估。研究发现，加入EGCG可降低可食用薄膜溶液的粘度，同时提高其机械强度。傅里叶变换红外光谱表明成膜材料之间具有良好的相容性，EGCG与KGM和SA形成氢键相互作用。扫描电子显微镜分析显示，随着EGCG浓度的增加，会形成不连续的块状物和粗糙表面，在EGCG浓度为0.2%（/）时观察到光滑且颗粒细小的粒子。此外，基于KGM-SA的薄膜在冷藏鳜鱼中的应用结果表明，当与EGCG结合时，它们可以发挥抗氧化功能。在12天的储存期内，鱼片的TVB-N和TBARS值明显降低，表明它们具有延长淡水鱼食品保质期的潜力。
