Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules

Liang, Jin; Yan, Hua; Zhang, Jiuya; Dai, Wenzhong; Gao, Xueling; Zhou, Yibin; Wan, Xiaochun; Puligundla, Pradeep

doi:10.1016/j.carbpol.2017.04.081

Cited by 89 publications

(26 citation statements)

References 29 publications

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“…However, excessive HBA decreased TS and EB, indicating that if the HBA content is too high, the internal structure of film is destroyed, and the interaction between CH and water or glycerin is weakened. Similar changes in TS and EB have been reported for the CH film containing epigallocatechin gallate (Liang et al., 2017), gallic acid (Sun, Wang, Kadouh, & Zhou, 2014), and sporopollenin (Kaya et al., 2017).…”

Section: Resultssupporting

confidence: 77%

“…The TBA value of the control group was remarkably higher than the treatment group, as the CH film showed a good barrier effect on oxygen, thereby reducing the diffusion of oxygen on the meat surface. In addition, HBA possesses antioxidant activity, which can effectively reduce lipid oxidation (Liang et al., 2017; Xu & Liu, 2018). This indicated that the CH–HBA packaging films can effectively delay lipid oxidation during storage.…”

Section: Resultsmentioning

confidence: 99%

“…However, the antimicrobial and antioxidant activity of CH is relatively weak. Currently, interest in film‐forming solutions based on CH as carriers to incorporate naturally occurring organic antioxidant or antibacterial compounds, such as flavonoids (Souza et al., 2015), phenolics (Liang et al., 2017), essential oils (Karaton, & Gürel, 2018), and other extracts from plant (Rubilar et al., 2013; Tan, Lim, Tay, Lee, & Thian, 2015) with antibacterial and/or antioxidant properties is increasing.…”

Section: Introductionmentioning

confidence: 99%

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Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Chen

GengHui

et al. 2020

Journal of Food Science

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Edible packaging films have been widely studied because of its safety, green, and effective characteristics. In this paper, chitosan (CH) edible films containing hexahydro-β-acids (HBA) were prepared, and its physical and mechanical properties, bioactivity, and their impact on the shelf life of pork were investigated. The infrared spectra indicated that the molecular interaction between CH and HBA was observed. Scanning electron microscopy was used to analyze the surface morphology of the film, and light transmittance analysis displayed that the addition of HBA enhanced the film's UV blocking performance. Compared to the CH film, the tensile strength of CH-HBA film increased to 29.19 ± 0.45 MPa, and the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached 1.40 ± 0.01 mg rutin/cm 2 of the film. The antibacterial activity of the CH-HBA film on Escherichia coli (44825) and Staphylococcus aureus (26001) showed that the CH-HBA film is a feasible antibacterial package. Furthermore, compared to pork packaged in CH and polyethylene films, fresh pork packaged with CH-HBA films displayed prolongation of shelf life due to reduction in microbial proliferation, thiobarbituric values, pH, and total volatile base nitrogen contents during storage at 4°C for 16 days. The freshness of pork was prolonged by 7−8 days when the dosage of HBA was increased to 0.3% from 0.1% (w/v). These results revealed that the CH-HBA film can effectively extend the shelf life of pork.Practical Application: This study effectively prolonged the shelf life of pork. A chitosan-edible film combined with hexahydro-β-acids has a potential application value in replacing traditional packaged fresh meat.

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Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Chen

GengHui

et al. 2020

Journal of Food Science

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“…44 In addition, a previous study related to the formation of chitosan lms included the nanocapsules of epigallocatechin gallate antioxidant. 45 The experimental work indicates that the ratio of the lm elongation at break to the lightness was reduced by the addition of nanocapsules into the chitosan lms and the process can enhance the tensile strength of the formed compounds. 45 Chitosan/TiO 2 composite lm The obtained composite chitosan/TiO 2 lm was considered to be a successful material aimed at food packaging, where it is effective against pathogenic microbes.…”

Section: Chitosanmentioning

confidence: 99%

Advances in nanotechnology and antibacterial properties of biodegradable food packaging materials

et al. 2020

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“…It was found that both approaches were available for the preparation of films with nanoparticles and chitosan bionanocomposites. Liang et al prepared edible chitosan films incorporated with epigallocatechin gallate nanocapsules and characterized their antioxidant properties [ 154 ]. It was found that the addition of nanocapsules to chitosan hydrochloride films improved their tensile strength, whereas the percent of elongation at break and lightness was significantly decreased.…”

Section: Organic Biopolymer-based Nanomaterials Applied In Food Pamentioning

confidence: 99%

Recent Developments in Food Packaging Based on Nanomaterials

et al. 2018

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The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

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Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules

Cited by 89 publications

References 29 publications

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Advances in nanotechnology and antibacterial properties of biodegradable food packaging materials

Recent Developments in Food Packaging Based on Nanomaterials

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