Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols

Dou, Lixue; Li, Bafang; Zhang, Kai; Chu, Xin; Hou, Hu

doi:10.1016/j.ijbiomac.2018.06.121

Cited by 303 publications

(162 citation statements)

References 51 publications

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“…The values of ∆E, a*, and b* increased with an increase in the TP content, suggesting an increase in the yellowish trends in the nanofiber films. A similar result was also reported by Dou et al [43]. Moreover, it can be observed that the values of L* were reduced, although those of a*, b* and ∆E increased 31% compared with that of the film after heat treatment (Table 2), and showed a tendency towards a brownish color; these results are in good agreement with the those reported by Bora et al [44].…”

Section: Color and Transparency Of The Filmssupporting

confidence: 91%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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In this study, biodegradable polyvinyl alcohol (PVA) was blended with natural antioxidant tea polyphenols (TPs) to produce PVA/TP nanofiber films by electrospinning. The effects of heat treatment and TP incorporation on the structural and physical properties of the films were then evaluated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) revealed that the PVA/TP nanofiber film has a more compact structure and better morphology than PVA alone. In addition, the water resistance was enhanced, and the formation of hydrogen bonds between the TP and PVA molecules increased via the heat treatment. Furthermore, the mechanical, antioxygenic, and antibacterial properties of the nanofiber films were significantly improved (P < 0.05) owing to the incorporation of TP. In particular, when the mass ratio of the PVA/TP was 7:3, the elongation at break (EAB) of the film increased to 105.24% ± 2.87%, and the antioxidant value reached a maximum at 64.83% ± 5.21%. In addition, the antibacterial activity of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) increased to the maximum levels of 82.48% ± 2.12% and 86.25% ± 2.32%, respectively. In summary, our study produced a functional food packaging material that includes preservation with an acceptable bioactivity, ability to keep food fresh, and biodegradability.

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Section: Color and Transparency Of The Filmssupporting

confidence: 91%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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“…Plant polyphenols are a kind of secondary metabolites with polyphenol structure widely existing in plants. In a narrow sense, plant polyphenols are only tannins, but in a broad sense, they also include small molecular phenols, such as anthocyanins, catechins, quercetin, gallic acid, ellagic acid, arbutin, and other natural phenols . Specifically, polyphenols can be divided into two categories: 1) polyphenol monomers (including various flavonoids, chlorogenic acids, gallic acid, and ellagic acid), some glycoside‐linked polyphenols (such as rutin), soybean isoflavones, onion extracts, green tea extracts, and blueberry extracts, which are common in daily life; 2) oligomers or polymers formed by monomers, which are collectively called tannins (including proanthocyanidins in condensed tannins and gall tannins and ellagic tannins in hydrolyzed tannins), oolong tea extracts, grape seed extracts, raw apple extracts, catechu extracts, and so on.…”

Section: Antioxidation In Chronic Wound Healingmentioning

confidence: 99%

“…It consumes oxygen in the environment and has a strong ability to capture free radicals such as reactive oxygen species, which makes polyphenols have strong antioxidant and free radical scavenging abilities . Therefore, plant polyphenols have been extensively studied in the field of antioxidants, among which tea polyphenols, gallic acid, anthocyanins, and theaflavins are the most widely studied . It is worth mentioning that some studies have shown that guanidine also has good antioxidant function, but the research based on guanidine is relatively less …”

Section: Antioxidation In Chronic Wound Healingmentioning

confidence: 99%

Advances and Impact of Antioxidant Hydrogel in Chronic Wound Healing

Han

et al. 2020

Adv Healthcare Materials

494

305

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The accelerating and thorough treatment of chronic wounds still represents a major unmet medical need owing to the complex symptoms resulting from metabolic disorder of the wound microenvironment. Although numerous strategies and bioactive hydrogels are developed, an effective and widely used method of chronic wound treatment remains a bottleneck. With the aim to accelerate chronic wound healing, many hydrogel dressings with antioxidant functions have emerged and are proven to accelerate wound healing, especially for chronic wound repair. The new strategy in chronic wound treatment brought by antioxidant hydrogels is of great significance to human health. Here, the application of antioxidant hydrogels in the repair of chronic wounds is discussed systematically, aiming to provide an important theoretical reference for the further breakthrough of chronic wound healing.

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“…In particular, phenolic compounds have been explored as antioxidants because of their abundance and widely reported health benefits. Phenolics may act as primary antioxidants as well as UV absorbers …”

Section: Active Coatingsmentioning

confidence: 99%

“…Phenolics may act as primary antioxidants as well as UV absorbers. 28,29 Several coatings have been proven effective to extend nut stability because of their inherent physical barrier (i.e. passive) properties.…”

Section: Active Coatingsmentioning

confidence: 99%

In a nutshell: prospects and challenges on coatings for edible kernels

et al. 2020

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Edible kernels have been popular food items since ancient times. Although in‐shell nuts are naturally protected and relatively shelf stable, convenience demands require their commercialization in shelled form. However, whereas shelled kernels are more convenient, they are more exposed to oxygen, and thus more susceptible to oxidative rancidity and loss of crunchiness, which negatively affect the product acceptability. In this review, we discuss the role of edible coatings in extending stability of edible kernels, which is an opportunity to be better explored by the industry. The discussion also includes the role of antioxidants in the context of active coatings. Finally, future prospects and research challenges are addressed. © 2019 Society of Chemical Industry

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Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols

Cited by 303 publications

References 51 publications

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Advances and Impact of Antioxidant Hydrogel in Chronic Wound Healing

In a nutshell: prospects and challenges on coatings for edible kernels

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