Preparation and characterization of a novel tara gum-based antioxidant film with epigallocatechin gallate nanoparticles and its application in blueberry packaging.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2025-07-01 Epub Date: 2024-10-10 DOI:10.1007/s13197-024-06104-y

Leilei Xu, Yiman Yao, Yue Chen, Zhongqin Chen, Haixia Chen

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引用次数: 0

Abstract

Given the serious ecological problems posed by non-biodegradable and petrochemical-based packaging films, people are paying increasing attention to biodegradable and safe packaging materials. To find a biodegradable food packaging film, this study prepared a novel edible and antioxidant film by incorporating epigallocatechin gallate (EGCG) nanoparticles (EGNPs) into tara gum (TG) film. The physicochemical properties and application of antioxidant films were studied. The results showed the antioxidant films had good ultraviolet (UV) barrier performance and transparency. Fourier Transform Infrared Spectrometer (FT-IR) showed the interaction between EGNPs with TG films. Scanning electron microscope (SEM) analysis showed smooth and homogeneous cross-section of films, indicating that the EGNPs well dispersed in the TG matrix. The good compatibility of EGNPs in the films slightly influenced the water vapor transmission rate (WVTR) (p > 0.05). The elongation at break (EAB) was significantly increased from 44.60% to 75.06% with the increase of EGNPs in TG film, while tensile strength (TS) was decreased. The antioxidant films showed long-term antioxidant activity during the storage of 90 days. Our research shows that antioxidant films and coatings can be used to improve the shelf-life of blueberries and have huge application potential in the food packaging field.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06104-y.

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表没食子儿茶素没食子酸酯纳米颗粒塔拉胶基抗氧化膜的制备、表征及其在蓝莓包装中的应用。

鉴于不可生物降解和石化基包装薄膜带来的严重生态问题，人们越来越关注可生物降解的安全包装材料。为了寻找一种可生物降解的食品包装薄膜，本研究将表没食子儿茶素没食子酸酯（EGCG）纳米颗粒（EGNPs）掺入塔拉胶（TG）薄膜中，制备了一种新型的可食用抗氧化薄膜。研究了抗氧化膜的理化性质及其应用。结果表明，该抗氧化膜具有良好的紫外线阻隔性能和透明度。傅里叶变换红外光谱仪（FT-IR）显示了EGNPs与TG膜的相互作用。扫描电镜（SEM）分析显示，薄膜截面光滑均匀，表明EGNPs在TG基体中分散良好。EGNPs在膜中的良好相容性对水蒸气透过率（WVTR）有轻微影响（p < 0.05）。随着EGNPs含量的增加，TG薄膜的断裂伸长率（EAB）由44.60%提高到75.06%，而拉伸强度（TS）则下降。在贮藏90 d期间，抗氧化膜表现出长期的抗氧化活性。研究表明，利用抗氧化膜和涂层可以提高蓝莓的保质期，在食品包装领域具有巨大的应用潜力。补充信息：在线版本包含补充资料，下载地址：10.1007/s13197-024-06104-y。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.