Physicochemical properties of gelatin films containing tea polyphenol-loaded chitosan nanoparticles generated by electrospray

• Published in: Materials & design Vol. 185; p. 108277
• Main Authors: Wang, Yihao, Zhang, Rong, Qin, Wen, Dai, Jianwu, Zhang, Qing, Lee, KangJu, Liu, Yaowen
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 05.01.2020; Elsevier
• Subjects: Chitosan; Composite films; Gelatin; Tea polyphenols; Tea polyphenols; Chitosan; Gelatin; Composite films
• ISSN: 0264-1275; 1873-4197
• DOI: 10.1016/j.matdes.2019.108277

In this study, gelatin (GEL) extracted from grass carp and tea polyphenols (TP) were encapsulated in chitosan (CS) nanoparticles using an innovative electrospray based ionic gelation method. CS-TP nanoparticles were fully optimized in terms of encapsulation efficiency and polydispersity. The average diameter of the optimal CS-TP nanoparticles was 205 ± 14 nm, and encapsulation efficiency of 66.7% ± 9.9% was achieved. The effects of CS-TP nanoparticles on the physicochemical properties of the GEL/CS-TP composite films were studied. Our results showed that the combination of CS-TP and grass carp gelatin (GEL) can not only weaken the strong interaction between GEL and TP, but also improved the swelling and mechanical properties of GEL. Furthermore, GEL/CS-TP30% composite film showed strong barrier and good mechanical properties, low UV transmission, exhibited high free radical-scavenging ability and prolonged the stability of an easily oxidizable oil for over 14 days, making it a suitable film for use as an edible packaging material. [Display omitted] •An innovative electrospray method was developed to fabricate CS-TP nanoparticles.•CS-TP nanoparticles on the properties of the GEL/CS-TP composite films were studied.•GEL/CS-TP composite films can prolong the stability of an easily oxidizable food.