Effect of tea polyphenols on edible of collagen-chitosan based films

Abstract

Abstract: The aims of this work to develop edible composite film based on Amiurus Nebulosus skin collagen and chitosan, using tea polyphenols to modify the functional properties of the composite film. The effects of technological parameters including the concentration of tea polyphenols, heat temperature treatment and heat time were investigated using an orthogonal array design. Look forward to reducing the water vapor penetration rate and improving the mechanical properties of the composite film. The results show that the addition of tea polyphenols, heat temperature treatment and heat time could affect significantly the properties of the films. The optimal conditions of the concentration of tea polyphenols, heat temperature treatment and heat time were 2%, 80℃, 30 min. Under this condition, the tensile strength, breaking elongation ratio, 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%.

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

CLC Number:

TS254.4

References

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