Next Article in Journal
Long-Term Hydrolytic Degradation of the Sizing-Rich Composite Interphase
Next Article in Special Issue
Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)
Previous Article in Journal
Effect of Different ZrN Addition on Microstructure and Wear Properties of Titanium Based Coatings by Laser Cladding Technique
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle

Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation

Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Author to whom correspondence should be addressed.
Coatings 2019, 9(4), 262;
Received: 19 March 2019 / Revised: 13 April 2019 / Accepted: 15 April 2019 / Published: 19 April 2019
PDF [1802 KB, uploaded 19 April 2019]
  |     |  


Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the preservation of chilled meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved. View Full-Text
Keywords: curdlan; tea polyphenols; films; meat curdlan; tea polyphenols; films; meat

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Zhou, Y.; Xu, T.; Zhang, Y.; Zhang, C.; Lu, Z.; Lu, F.; Zhao, H. Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation. Coatings 2019, 9, 262.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Coatings EISSN 2079-6412 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top