Location: Bioproducts ResearchTitle: Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different Bloom values
|MAOSHEN, CHEN - Jiangnan University|
|LIU, FEI - Jiangnan University|
|SHARIF, HAFIZ - Jiangnan University|
|XU, JIAN - Jiangnan University|
|ZHONG, FANG - Jiangnan University|
Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/2/2017
Publication Date: 5/3/2017
Citation: Maoshen, C., Liu, F., Chiou, B., Sharif, H.R., Xu, J., Zhong, F. 2017. Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different Bloom values. Food Hydrocolloids. 72(72):381-388. doi: 10.1016/j.foodhyd.2017.05.001.
Interpretive Summary: Gelatin films incorporated with chitosan nanoparticles could be used for controlled-release of tea polyphenol for food packaging applications. The polyphenol acted as anti-oxidants and could be used to improve stability of foods by being continuously released over extended periods of time. This resulted in improved shelf-life of the foods. The chitosan nanoparticles also improved the mechanical properties of gelatin films, making them stronger and tougher. These results indicated that the films could be used in more applications where stronger films might be required for use.
Technical Abstract: Gelatin film-forming solutions and their films incorporating tea polyphenol (TP) and chitosan nanoparticles (CSNs) were prepared from gelatins with different Bloom values (100, 150 and 225). Blank gelatin film-forming solutions and films were prepared as controls. Gelatins with higher Bloom values had more intact a- and ß-chains as well as more triple-helix structures. Gelatin film-forming solutions and films with higher Bloom values showed superior physical and mechanical properties. TP significantly decreased the surface tension, but increased the viscosity of film-forming solutions. CSNs showed relatively insignificant effects on the surface tension and viscosity of solutions. Incorporation of TP resulted in a dramatic increase in tensile strength of films (P < 0.05), whereas the gel strength of gels had negligible increases (P > 0.05) in value. The addition of CSNs led to significant enhancements in tensile strength and stiffness of films, especially for the 100 Bloom value sample (P < 0.05). In comparison, the gel strength of gels was significantly decreased (P < 0.05) for all Bloom values. Both TP and CSNs enhanced the extensibility and toughness of the 225 Bloom value gelatin film due to the presence of high triple-helix content. SEM results showed that the presence of TP led to more compact microstructures of gelatin gels and films. In addition, the CSNs were uniformly distributed within the three-dimensional network matrix of gels and within the cross-section matrix of films, without obvious aggregation.