orabase and epigallocatechin-gallate

The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ± 1 °C for 7 days. The antioxidant effects against lipid oxidation (TBARS), total volatile basic nitrogen (TVB-N) and antimicrobial activity against total viable counts (TVC) were analyzed. Besides, the changes in color parameters and sensory attributes of all pork samples were evaluated. The results showed that fresh pork coated with SA-CMC edible coating with EGCG had a significant inhibitory effect on its microbial growth (P < 0.05), lipid oxidation and TVB-N. SA-CMC-EGCG also increased the L* value and maintained a* value of pork during storage. Besides, the sensory scores of pork samples coated with SA-CMC-EGCG were significantly improved (P < 0.05). Therefore, using SA-CMC-EGCG edible coating could prevent decay and significantly increase the shelf life of fresh pork.

Topics: Alginates; Carboxymethylcellulose Sodium; Catechin; Food Preservation; Food Preservatives; Pork Meat

The active edible films were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC). The effects of EGCG addition on the physical and morphological properties of SA-CMC films were evaluated. Meanwhile, the release characteristics of EGCG from edible films and its antioxidant activity in fat food simulant (95% ethanol) were also detected. The results showed that the addition of EGCG could improve the tensile strength (TS) of edible films and reduce their elongation at break (E). Especially, the color of edible film added with EGCG deepened and the transmittance decreased. Scanning electron microscopy (SEM) images displayed that the films were dense and compact with a little roughness. Fourier transform infrared spectroscopy (FTIR) analysis indicated that the incorporation of EGCG into SA-CMC caused interactions occurring between SA-CMC and EGCG. In addition, the release and DPPH radical scavenging assay of incorporating EGCG in SA-CMC films showed that the obtained SA-CMC films with high EGCG content could release EGCG slowly and had strong antioxidant activity in fatty foods. Thus, incorporating EGCG into SA-CMC film was an effective way in order to develop active and environmental friendly packing materials for food industry.

Topics: Alginates; Antioxidants; Carboxymethylcellulose Sodium; Catechin; Chemical Phenomena; Food Packaging; Free Radicals; Mechanical Phenomena; Membranes, Artificial; Spectroscopy, Fourier Transform Infrared