Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different Bloom values
作者： Maoshen Chen , Fei Liu , Bor-Sen Chiou , Hafiz Rizwan Sharif , Jian Xu
DOI: 10.1016/J.FOODHYD.2017.05.001
关键词:
摘要: Abstract Gelatin film-forming solutions and their films incorporating tea polyphenol (TP) TP-loaded chitosan nanoparticles (TP-CSNs) were prepared from gelatins with different Bloom values (100, 150 225). Gelatins higher had more α- β-chains as well triple-helix structures. showed superior physical mechanical properties. TP significantly decreased the surface tension, but increased viscosity of solutions. TP-CSNs relatively insignificant effects on tension Incorporation resulted in a dramatic increase tensile strength (P 0.05) value. The addition led to significant enhancements stiffness films, especially for 100 value sample (P
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