Development and preparation of active starch films carrying tea polyphenol

Mingyue Feng; Long Yu; Peitao Zhu; Xiangping Zhou; Hongsheng Liu; Yunyi Yang; Jiaqiao Zhou; Chengcheng Gao; Xianyang Bao; Pei Chen

doi:10.1016/j.carbpol.2018.05.043

Development and preparation of active starch films carrying tea polyphenol

Carbohydr Polym. 2018 Sep 15:196:162-167. doi: 10.1016/j.carbpol.2018.05.043. Epub 2018 May 17.

Authors

Mingyue Feng¹, Long Yu², Peitao Zhu¹, Xiangping Zhou¹, Hongsheng Liu³, Yunyi Yang¹, Jiaqiao Zhou¹, Chengcheng Gao⁴, Xianyang Bao⁵, Pei Chen⁶

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Research Institution for Food Nutrition and Human Health, Guangzhou, China.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Research Institution for Food Nutrition and Human Health, Guangzhou, China. Electronic address: liuhongsheng@scut.edu.cn.
⁴ College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China. Electronic address: hellowgao@126.com.
⁵ School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Department of Materials Science and Engineering, Monash University, Melbourne, Australia.
⁶ College of Food Science, South China Agricultural University, Guangzhou, China.

PMID: 29891283
DOI: 10.1016/j.carbpol.2018.05.043

Abstract

Starch films incorporated with tea polyphenol (TP) were developed to produce active food packaging. The effect of the incorporation of TP with different content on the structure, physicochemical properties, antioxidant activity and antimicrobial activity of the starch films was systematically evaluated. Results showed that TP was well dispersed in the starch matrix, which induced a slight influence on the surface and barrier properties of the films. TP addition led to an important improvement in antioxidant capability, as well as inhibition efficiency against the microorganisms of S. aureus and E. coli. However, a decrease in mechanical properties of films was observed. Moreover, a new automatic counting method which combined the computer vision and machine learning algorithm was developed to identify and count the colonies, and the method performed much faster without subjective uncertainty.

Keywords: Active film; Automatic counting; Starch; Tea polyphenol.