An active film was prepared by incorporating cortex Phellodendron
extract (CPE, an active agent) into a soybean protein isolate (SPI). Different concentrations of CPE (0%, 10%, 12.5%, 15%, 17.5%, 20%, or 22.5%, w
, based on SPI) were mixed into the films characterized by Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, thermogravimetry, tensile tests, and barrier properties. The rheological properties of the solutions were also tested. The effects of the CPE content on the antibacterial and antioxidant activities of the films were examined. The results indicated that new hydrogen bonds formed between molecules in the films, and the crystallinity of the films decreased. The incorporation of CPE had no significant influence on the thermal stability of the films. Films containing 15% CPE had the maximum tensile strength of 6.00 MPa. The barrier properties against water vapor, oxygen, and light enhanced with the incorporation of CPE. The antioxidant activity of the SPI film was also improved. The films were effective against Staphylococcus aureus
, Gram-positive bacteria). These results suggest that the SPI/CPE film can potentially extend the shelf lives of foods.
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