Abstract:

The aim of this work was to develop edible composite film based on Amiurus nebulosus skin collagen
and chitosan by using tea polyphenols to modify the functional properties of the composite film. Through orthogonal
experiments, the effects of technological parameters including the concentration of tea polyphenols, temperature and heating
time on film properties were investigated in order to reduce the water vapor transmittance and improve the mechanical
properties of the composite film. The results showed that all these three parameters significantly affected the properties
of the films. The optimal conditions for modification were achieved by adding 2% tea polyphenols and subsequently heating
at 80 ℃ for 30 min. Under these conditions, the tensile strength, elongation at break, water vapor penetration rate, solubility
and light transmittance of the composite film were (29.39 ± 0.96) MPa, (84.22 ± 0.05)%, (0.20 ± 0.01) (g·mm)/(h·m2·kPa),
(32.06 ± 1.23)% and (82.4 ± 1.10)%, respectively.

Key words: tea polyphenols, collagen, chitosan, modification, composite film