Physicochemical properties of gelatin films containing tea polyphenol-loaded chitosan nanoparticles generated by electrospray
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...
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| Published in | Materials & design Vol. 185; p. 108277 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
05.01.2020
Elsevier |
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| Abstract | 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.
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•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. |
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| AbstractList | 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. 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. Keywords: Gelatin, Chitosan, Tea polyphenols, Composite films |
| ArticleNumber | 108277 |
| Author | Lee, KangJu Liu, Yaowen Dai, Jianwu Qin, Wen Zhang, Rong Wang, Yihao Zhang, Qing |
| Author_xml | – sequence: 1 givenname: Yihao surname: Wang fullname: Wang, Yihao organization: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China – sequence: 2 givenname: Rong surname: Zhang fullname: Zhang, Rong organization: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China – sequence: 3 givenname: Wen surname: Qin fullname: Qin, Wen organization: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China – sequence: 4 givenname: Jianwu surname: Dai fullname: Dai, Jianwu organization: College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, 625014, China – sequence: 5 givenname: Qing surname: Zhang fullname: Zhang, Qing organization: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China – sequence: 6 givenname: KangJu surname: Lee fullname: Lee, KangJu email: knjulee@gmail.com organization: California NanoSystems Institute, University of California, Los Angeles, CA, 90095, USA – sequence: 7 givenname: Yaowen surname: Liu fullname: Liu, Yaowen email: lyw@my.swjtu.edu.cn organization: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China |
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| Keywords | Tea polyphenols Chitosan Gelatin Composite films |
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| Title | Physicochemical properties of gelatin films containing tea polyphenol-loaded chitosan nanoparticles generated by electrospray |
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