Properties of gellan gum-tea polyphenols compounded films

  • ZHU Guilan ,
  • GUO Na ,
  • MA Wenyi ,
  • NING Yuan ,
  • NI Zihui
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  • Department of Life Science, Hefei Normal University, Hefei 230061,China

Received date: 2019-02-27

  Online published: 2019-08-20

Abstract

Gellan gum films plasticized with glycerol were loaded with 1, 2, 3, 4 and 5 g/L tea polyphenols to enhance their antimicrobial effect. Study on steady and dynamic rheological properties of the gellan gum-tea polyphenols compounded films revealed a shear-thinning flow phenomenon, while the apparent viscosity, storage modulus G' and loss modulus G" increased with the ratio of tea polyphenols. Moreover, addition of tea polyphenols improved the tensile strength and oxygen and water resistance of the compounded films, but decreased the elongation at break. Comparison to gellan gum films without tea polyphenols, compounded films exhibited inhibitory effects against Bacillus subtilis, Escherichia coli, Penicillium chrysogenum, and Saccharomyces cerevisiae strains. The results provide a theoretical basis for developing active food packaging films.

Cite this article

ZHU Guilan , GUO Na , MA Wenyi , NING Yuan , NI Zihui . Properties of gellan gum-tea polyphenols compounded films[J]. Food and Fermentation Industries, 2019 , 45(14) : 72 -77 . DOI: 10.13995/j.cnki.11-1802/ts.020365

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