Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu

被引：64

作者：

Chen, Yue ^{[1
]}

Xu, Leilei ^{[1
]}

Wang, Yajie ^{[1
]}

Chen, Zhongqin ^{[1
]}

Zhang, Min ^{[2
,3
]}

Chen, Haixia ^{[1
]}

机构：

[1] Tianjin Univ, Sch Pharmaceut Sci & Technol, Tianjin Key Lab Modern Drug Delivery & High Effic, Tianjin 300072, Peoples R China

[2] Tianjin Agr Univ, Tianjin 300384, Peoples R China

[3] Tianjin Univ Sci & Technol, State Key Lab Nutr & Safety, Tianjin 300457, Peoples R China

来源：

FOOD CHEMISTRY | 2020年 / 325卷

基金：

中国国家自然科学基金;

关键词：

Edible film; Characterization; Ellagitannins; Tara gum; Pectin; MECHANICAL-PROPERTIES; CHEMICAL-PROPERTIES; SAFETY ASSESSMENT; ANTIBACTERIAL; ANTIOXIDANT; CHITOSAN; POLYSACCHARIDES; COATINGS; BARRIER; CLOVE;

D O I：

10.1016/j.foodchem.2020.126964

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Edible films are popular for the development of food packaging. The suitable additive is the key point for the improvement of edible film performance. In this study, edible films (LTEFs) based on blends of ellagitannins (ET) from the unripe fruits of Rubus chingii Hu, low methoxyl pectin (LMP) and tara gum (TG) were characterized and evaluated. The results showed that the thickness and water resistance were increased with the addition of TG and ET. The content of TG and ET obviously influenced its mechanical properties. FT-IR and SEM results suggested that there were interactions between ET and the film substrates, which modified its structure and connection mode. Moreover, the LTEF showed effective antioxidant activity and antimicrobial activity. These results suggested that TG and ETs had the potential to improve the performance of the pectin film and the LTEF could be used as a functional edible film for application in food industries.

引用

页数：7

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