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摘要
Tea polyphenols have been widely used in the food field due to their excellent antioxidant and antibacterial properties. By preparing tea polyphenols-pullulan-gelatin composite bioactive films, the effects of the mass fraction of tea polyphenols (0%, 2%, 4%, 6%, 8%, and 10%, based on the total dry weight of gelatin and pullulan) on the physicochemical properties, antioxidant and antibacterial properties of the films were studied. FTIR and SEM results showed that intermolecular interactions between tea polyphenols and pullulan and gelatin were appeared, especially when the mass fraction of tea polyphenols was 6%, the film structure became denser. Physical and chemical experiment results showed that, with the increase of the mass fraction of tea polyphenols, the tensile strength and elongation at break of the composite films first increased and then decreased, while the water vapor permeability first decreased and then increased. Meanwhile, the UV resistance increased and the films became darker and yellower. However, the addition of tea polyphenols did not significantly improve the thermal performance of the composite films. In addition, for the composite films, their maximum scavenging rate of DPPH radical was 87. 44% and the maximum inhibition rate of Escherichia coli and Staphyloccus aureus were 95. 73% and 85. 22%, respectively. At the same time, the composite films could realize slow-release of tea polyphenols. The preparation of tea polyphenols-pullulan-gelatin composite films was aimed to provide a useful reference for the development of good bioactive packaging films. ? 2022 Beijing Technology and Business University, Department of Science and Technology.
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