Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging

摘要: Antimicrobial activity is a promising property for food packaging which could prolong the shelf life of products. In this paper, physicochemical and antimicrobial properties konjac glucomannan (KGM)/soluble green tea powder (SGTP) edible films were firstly prepared analyzed through light barrier properties, Fourier transform infrared spectroscopy (FT-IR), tensile strength (TS), X-ray diffraction (XRD), thermogravimetric analysis scanning electron microscope (SEM). The results showed that appropriate addition SGTP improve TS composite films. With increase content, transmittance in ultraviolet region decreased obviously, thermal stability was improved dependent manner. KGM/SGTP present fairly smooth flat surface without any fracture when 0.5% provided. bacteriostatic test performance against Staphylococcus aureus Escherichia coli also significantly enhanced. When 1% provided, zones inhibition Staphyloccocus reached to 13.45 ± 0.94 mm 13.76 ± 0.92 mm, respectively. Overall, great potential as bioactive materials extend life.