Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky
The use of edible packaging films to delay food spoilage has attracted widespread attention. In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated...
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| Veröffentlicht in: | Polymers 2024-04, Vol.16 (8), p.1086 |
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| creator | Wei, Na Pan, Zijing Ning, Yuping Liu, Wenhua Wen, Xin Yang, Chen Wang, Lijuan |
| description | The use of edible packaging films to delay food spoilage has attracted widespread attention. In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated, and the effect of PTE on CG films was shown. The films had high transparency and smooth surface structure. Additionally, PTE significantly improved the elongation at break and antioxidant activity of films. At 2.5% of PTE, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of the film was 46.88% after diluting 50 times, indicating excellent antioxidant property, which could be applied to food preservation. After 9 days of storage, the thiobarbituric acid reactive substances values (TBARS) of chicken jerk packaged with films containing 0% and 2.5% PTE increased from 0.12% to 1.04% and 0.11% to 0.40%, respectively. This study suggests that CG/PTE films can be used to preserve cooked meat. |
| doi_str_mv | 10.3390/polym16081086 |
| format | Article |
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In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated, and the effect of PTE on CG films was shown. The films had high transparency and smooth surface structure. Additionally, PTE significantly improved the elongation at break and antioxidant activity of films. At 2.5% of PTE, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of the film was 46.88% after diluting 50 times, indicating excellent antioxidant property, which could be applied to food preservation. After 9 days of storage, the thiobarbituric acid reactive substances values (TBARS) of chicken jerk packaged with films containing 0% and 2.5% PTE increased from 0.12% to 1.04% and 0.11% to 0.40%, respectively. This study suggests that CG/PTE films can be used to preserve cooked meat.</description><identifier>ISSN: 2073-4360</identifier><identifier>EISSN: 2073-4360</identifier><identifier>DOI: 10.3390/polym16081086</identifier><identifier>PMID: 38675006</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Antioxidants ; Colloids ; Elongated structure ; Food ; Food conservation ; Food packaging ; Glycerol ; Materia medica, Vegetable ; Meat products ; Meat quality ; Mechanical properties ; Methods ; Oils & fats ; Optical properties ; Oxidation ; Packaging ; Plant extracts ; Plants, Edible ; Protection and preservation ; Scanning electron microscopy ; Scavenging ; Spoilage ; Structure ; Surface structure ; Tea ; Tea (Plant) ; Tensile strength ; Thiobarbituric acid</subject><ispartof>Polymers, 2024-04, Vol.16 (8), p.1086</ispartof><rights>COPYRIGHT 2024 MDPI AG</rights><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated, and the effect of PTE on CG films was shown. The films had high transparency and smooth surface structure. Additionally, PTE significantly improved the elongation at break and antioxidant activity of films. At 2.5% of PTE, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of the film was 46.88% after diluting 50 times, indicating excellent antioxidant property, which could be applied to food preservation. After 9 days of storage, the thiobarbituric acid reactive substances values (TBARS) of chicken jerk packaged with films containing 0% and 2.5% PTE increased from 0.12% to 1.04% and 0.11% to 0.40%, respectively. 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Pan, Zijing ; Ning, Yuping ; Liu, Wenhua ; Wen, Xin ; Yang, Chen ; Wang, Lijuan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c439t-6f5c6247cc61f4ae203082af8ffc053ab00d35575a61c94df178e4582df1758a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antioxidants</topic><topic>Colloids</topic><topic>Elongated structure</topic><topic>Food</topic><topic>Food conservation</topic><topic>Food packaging</topic><topic>Glycerol</topic><topic>Materia medica, Vegetable</topic><topic>Meat products</topic><topic>Meat quality</topic><topic>Mechanical properties</topic><topic>Methods</topic><topic>Oils & fats</topic><topic>Optical properties</topic><topic>Oxidation</topic><topic>Packaging</topic><topic>Plant extracts</topic><topic>Plants, Edible</topic><topic>Protection and preservation</topic><topic>Scanning electron microscopy</topic><topic>Scavenging</topic><topic>Spoilage</topic><topic>Structure</topic><topic>Surface structure</topic><topic>Tea</topic><topic>Tea (Plant)</topic><topic>Tensile strength</topic><topic>Thiobarbituric acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wei, Na</creatorcontrib><creatorcontrib>Pan, Zijing</creatorcontrib><creatorcontrib>Ning, Yuping</creatorcontrib><creatorcontrib>Liu, Wenhua</creatorcontrib><creatorcontrib>Wen, Xin</creatorcontrib><creatorcontrib>Yang, Chen</creatorcontrib><creatorcontrib>Wang, Lijuan</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>Materials Science Collection</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wei, Na</au><au>Pan, Zijing</au><au>Ning, Yuping</au><au>Liu, Wenhua</au><au>Wen, Xin</au><au>Yang, Chen</au><au>Wang, Lijuan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky</atitle><jtitle>Polymers</jtitle><addtitle>Polymers (Basel)</addtitle><date>2024-04-12</date><risdate>2024</risdate><volume>16</volume><issue>8</issue><spage>1086</spage><pages>1086-</pages><issn>2073-4360</issn><eissn>2073-4360</eissn><abstract>The use of edible packaging films to delay food spoilage has attracted widespread attention. In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated, and the effect of PTE on CG films was shown. The films had high transparency and smooth surface structure. Additionally, PTE significantly improved the elongation at break and antioxidant activity of films. At 2.5% of PTE, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of the film was 46.88% after diluting 50 times, indicating excellent antioxidant property, which could be applied to food preservation. After 9 days of storage, the thiobarbituric acid reactive substances values (TBARS) of chicken jerk packaged with films containing 0% and 2.5% PTE increased from 0.12% to 1.04% and 0.11% to 0.40%, respectively. This study suggests that CG/PTE films can be used to preserve cooked meat.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>38675006</pmid><doi>10.3390/polym16081086</doi><oa>free_for_read</oa></addata></record> |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; PubMed Central Open Access |
| subjects | Antioxidants Colloids Elongated structure Food Food conservation Food packaging Glycerol Materia medica, Vegetable Meat products Meat quality Mechanical properties Methods Oils & fats Optical properties Oxidation Packaging Plant extracts Plants, Edible Protection and preservation Scanning electron microscopy Scavenging Spoilage Structure Surface structure Tea Tea (Plant) Tensile strength Thiobarbituric acid |
| title | Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky |
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