Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different Bloom values. (November 2017)

• Record Type: Journal Article
• Authors: Chen, Maoshen; Liu, Fei; Chiou, Bor-Sen; Sharif, Hafiz Rizwan; Xu, Jian; Zhong, Fang
• Is Part Of: Food hydrocolloids. Volume 72(2017)
• Page Start: 381
• Page End: 388
• Publication Date: 2017-11
• Subjects: Gelatin -- Bloom value -- Film-forming solutions -- Films -- Mechanical properties; Glycerol (PubChem CID: 753) -- Chitosan hydrochloride (PubChem CID: 71853) -- Sulfobutylether-β-cyclodextrin sodium (PubChem CID: 66577045); Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2017.05.001
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Gelatin film-forming solutions and their films incorporating tea polyphenol (TP) and TP-loaded chitosan nanoparticles (TP-CSNs) were prepared from gelatins with different Bloom values (100, 150 and 225). Gelatins with higher Bloom values had more α- and β-chains as well as more triple-helix structures. Gelatin film-forming solutions and films with higher Bloom values showed superior physical and mechanical properties. TP significantly decreased the surface tension, but increased the viscosity of film-forming solutions. TP-CSNs showed relatively insignificant effects on the surface tension and viscosity of solutions. Incorporation of TP resulted in a dramatic increase in tensile strength of films (P < 0.05), whereas the gel strength of gels had negligible increases (P > 0.05) in value. The addition of TP-CSNs led to significant enhancements in tensile strength and stiffness of films, especially for the 100 Bloom value sample (P < 0.05). In comparison, the gel strength of gels was significantly decreased (P < 0.05) for all Bloom values. Both TP and TP-CSNs enhanced the extensibility and toughness of the 225 Bloom value gelatin film due to the presence of high triple-helix content. SEM results showed that the presence of TP led to more compact microstructures of gelatin gels and films. In addition, the TP-CSNs were uniformly distributed within the three-dimensional network matrix of gels and within the cross-section matrix of films, without obvious aggregation. Graphical abstract: Highlights: TP/TP-CSNs affected the properties of gelatin solutions and films in different ways. TP did not enhance the gel strength but led to an increase in film tensile strength. TP-CSNs enhanced the film tensile strength but decreased the gel strength. Influences of TP/TP-CSNs on solutions and films depended on the Bloom values.