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

Yihao Wang; Rong Zhang; Wen Qin; Jianwu Dai; Qing Zhang; KangJu Lee; Yaowen Liu

Materials & Design (Jan 2020)

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

Yihao Wang,
Rong Zhang,
Wen Qin,
Jianwu Dai,
Qing Zhang,
KangJu Lee,
Yaowen Liu

Affiliations

Yihao Wang: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China
Rong Zhang: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China
Wen Qin: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China
Jianwu Dai: College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, 625014, China
Qing Zhang: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China
KangJu Lee: California NanoSystems Institute, University of California, Los Angeles, CA, 90095, USA; Department of Bioengineering, University of California, Los Angeles, CA, 90095, USA; Corresponding author. California NanoSystems Institute, University of California, Los Angeles, CA, 90095, USA.
Yaowen Liu: College of Food Science, Sichuan Agricultural University, Yaan, 625014, China; California NanoSystems Institute, University of California, Los Angeles, CA, 90095, USA; Department of Bioengineering, University of California, Los Angeles, CA, 90095, USA; Corresponding author. College of Food Science, Sichuan Agricultural University, Yaan, 625014, China.

Journal volume & issue: Vol. 185

Abstract

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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

Published in Materials & Design

ISSN: 0264-1275 (Print); 1873-4197 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials
Website: https://www.journals.elsevier.com/materials-and-design

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