Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween

Abstract

On order to optimize the performance of chitosan-tea polyphenols composite films, effects of glycerol and Tween on the antioxidative activities and physical performance of chitosan composite films were evaluated. The results indicated that both flexibility and water vapour permeability of chitosan/tea polyphenols films were improved with the addition of glycerol, meanwhile the solubility and swelling degree decreased. Moreover, the release time of antioxidants from films was delayed with the addition of glycerol. The presence of Tween 20 had no significant effect on the tensile strength of films, but changed the DPPH radical scavenging activity depending on the blend ratio of glycerol and Tween. DSC, FTOR and X-ray analysis showed strong interaction among chitosan, tea polyphenols, glycerol and Tween. The optimum ratio was 0.5% tea polyphenols, 1.2% glycerol and 0.1% Tween. This study provided a reference that an optimized chitosan/tea polyphenols composite film could be obtained by the regulation of glycerol and Tween.

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

“…Endothermic thermograms of CH films exhibited one wide main peak (142 • C) that could be related with the α-relaxation of chitosan chain and one phase transition temperature process at temperature of 233 • C, that could be related with start of chitosan' structure degradation. Similar results were reported by Peng, Wang, Shi, Chen, and Zhang (2020) for chitosan films plasticized with glycerol. The authors reported that the endothermic peak at 162 • C corresponds to the α-relaxation of chitosan chain and the phase transition temperature, detected at 271.2 • C, was associated with decomposition of the polysaccharide backbone.…”

Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials

“…24, 11.26, 16.15, 17.94 and 23.65°. This suggests the semicrystalline character of the film which confirms previous studies [61,62]. The peaks at 2θ = 8.24 and 11.26° were attributed to the hydrated crystalline structure resulting from the introduction of water molecules in the crystal lattice while the diffraction peak at 2θ = 23.65° was ascribed to the amorphous structure of the chitosan films [4,63].…”

Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

“…When applying these parameters in industrial applications, it is necessary to determine the optimum conditions to save energy, time and solvent. In recent years, researchers use different techniques both GP and other food products for optimization of the extraction methods (Madoumier et al, 2019;Meini et al, 2019;Li et al, 2020;Kurek & Sokolova, 2020;Peng et al, 2020).…”