A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols

Hao-Xiang Gao; Zheng He; Qun Sun; Qiang He; Wei-Cai Zeng

doi:10.1016/j.carbpol.2019.03.029

A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols

Carbohydr Polym. 2019 Jul 1:215:1-7. doi: 10.1016/j.carbpol.2019.03.029. Epub 2019 Mar 12.

Authors

Hao-Xiang Gao¹, Zheng He², Qun Sun³, Qiang He¹, Wei-Cai Zeng⁴

Affiliations

¹ Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.
² Key Laboratory for Biotechnology of National Commission for Nationalities, College of Life Science, South-Central University for Nationalities, Wuhan, 430074, PR China.
³ College of Life Sciences, Sichuan University, Chengdu, Sichuan, 610064, PR China.
⁴ Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China. Electronic address: weicaizeng@qq.com.

PMID: 30981334
DOI: 10.1016/j.carbpol.2019.03.029

Abstract

The formation, properties and functions of a polysaccharide film (CPFT) were investigated. CPFT was created by loading TP into pectin and chitosan matrix by blending method. Comparing with control, the thickness and the water vapor permeability of CPFT were increased with the addition of TP, and the tensile strength of CPFT was reduced by 17% while its elongation at break was increased by 37%. Then, fourier transform infrared (FTIR) spectrum and scanning electron microscope (SEM) results showed that TP had interacted with the film substrates and might made CPFT more complex. Furthermore, CPFT showed the remarkable slow-release, antioxidant and antiseptic activities, which were all concentration-dependent. Moreover, the degeneration of color in fresh beef could be effectively inhibited by CPFT during the 8 days storage. All present results suggested that CPFT showed the potential value to be used as a functional edible polysaccharide film applied in food industries.

Keywords: Antioxidant; Antiseptic; Color protection; Polysaccharide film; Slow-release.