Effects of tea polysaccharide on the properties of sodium alginate/starch/tea powder composite membrane

Authors

CHEN Long, Food College, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China;Henan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center, Xinyang, Henan 464000, China
CHEN Hui, Food College, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China;Henan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center, Xinyang, Henan 464000, China
ZHU Jing, Food College, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China;Henan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center, Xinyang, Henan 464000, China
LIU Chengyang, Food College, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China;Henan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center, Xinyang, Henan 464000, China
WANG Qing, Food College, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China;Henan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center, Xinyang, Henan 464000, ChinaFollow

Corresponding Author(s)

王清（1988—），女，信阳农林学院讲师，博士。E-mail: 2479902416@qq.com

Abstract

Objective: This study aimed to develop a green and environment-friendly sodium alginate/starch/tea powder composite membrane. Methods: Tea polysaccharides with different mass fractions were added to the sodium alginate/starch/tea powder composite film to investigate the influence of tea polysaccharides on the properties of sodium alginate/starch/tea powder composite film. Therefore, full infrared barrier, color difference, water solubility, water vapor permeability, tensile strength, elongation at break, thickness, water content, free radical clearance and bacteriostasis were measured. Results: A strong interaction between tea polysaccharides and sodium alginate were found. The composite film with tea polysaccharide content of 5% exhibited the best comprehensive performance. The best bacteriostatic performance was observed when the tensile strength, elongation at break, water vapor permeability were 9.71 MPa, 25.42%, and 2.38×10^-9 g瘙簚mm/(cm²瘙簚d瘙簚Pa), respectively. The antioxidant activity of the composite membrane increased with the increase of the amount of tea polysaccharide added, with a maximum of 85.49%. Conclusion: Tea polysaccharides can improve physicochemical properties, antibacterial and antioxidant properties of the composite membrane. When the mass fraction of tea polysaccharides was 5.00%, the composite membrane had the best mechanical, moisture, and antibacterial properties.

Publication Date

12-26-2023

First Page

112

Last Page

117,122

DOI

10.13652/j.spjx.1003.5788.2023.80019

Recommended Citation

Long, CHEN; Hui, CHEN; Jing, ZHU; Chengyang, LIU; and Qing, WANG (2023) "Effects of tea polysaccharide on the properties of sodium alginate/starch/tea powder composite membrane," Food and Machinery: Vol. 39: Iss. 10, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2023.80019
Available at: https://www.ifoodmm.cn/journal/vol39/iss10/17

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