Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition

Ma, Mengjie; Gu, Mingfei; Zhang, Shuaizhong; Yuan, Yongkai

doi:10.1016/j.ijbiomac.2024.129267

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.129267

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Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition

Mengjie Ma,

Mingfei Gu,

Shuaizhong Zhang

et al.

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Cited by 20 publications

References 149 publications

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Comparative study on the characterization of chitosan mixed natural phenolic aldehyde edible films

Zhu,

Chen,

Huang

et al. 2024

J of Applied Polymer Sci

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In this study, the reaction of six natural phenolic aldehydes, namely, ethyl vanillin (EV), syringaldehyde (SA), vanillin (VA), isovanillin (ISA), 2‐hydroxy‐4‐methylbenzaldehyde (HDA), and p‐hydroxy benzaldehyde (PHDA), with chitosan produces Schiff bases of chitosan films. All the complex films were characterized through instrumental analysis. The findings suggested that the degrees of substitution of CS‐EV, CS‐SA, CS‐VA, CS‐ISA, CS‐HDA and CS‐PHDA were 73.48%, 42.22%, 58.04%, 51.52%, 40.89% and 45.23%, respectively. The results of X‐ray photoelectron spectroscopy (XPS) and Fourier transform infrared (FT‐IR) analysis confirmed that natural phenolic aldehydes conjugated with chitosan through dynamic imine bonds. The tensile strength and water barrier properties of the films were significantly better than those of the chitosan film. Film thermal stability was altered as a result of the grafting of natural phenolic aldehydes on chitosan. According to the ABTS and DPPH data, the blended films showed better antioxidant packaging performance.

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Comparative study on the characterization of chitosan mixed natural phenolic aldehyde edible films

Zhu,

Chen,

Huang

et al. 2024

J of Applied Polymer Sci

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Fabrication, characterization, and biological properties of chitosan membranes incorporated with Andrographis paniculata extract for food packaging and preservation

Nghia,

Chau,

Nam

et al. 2024

Biomass Conv. Bioref.

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Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

Li,

Yao,

Ning

et al. 2024

Food Chemistry: X

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Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition

Cited by 20 publications

References 149 publications

Comparative study on the characterization of chitosan mixed natural phenolic aldehyde edible films

Comparative study on the characterization of chitosan mixed natural phenolic aldehyde edible films

Fabrication, characterization, and biological properties of chitosan membranes incorporated with Andrographis paniculata extract for food packaging and preservation

Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

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