纤维素/茶渣复合薄膜的可控制备及其食品保鲜性能

doi:10.13475/j.fzxb.20220906901

摘要/Abstract

摘要：

为使废弃茶渣得到综合利用,采用相转化浇膜法将纤维素与茶渣通过溶液共混的方式溶解在离子液体中,提取茶渣中的咖啡碱、茶多酚等分散到纤维素中,然后纤维素以氢键为驱动力实现自组装得到纤维素/茶渣复合薄膜。对薄膜的力学性能、抗氧化性能、水溶性、含水率以及保鲜性能进行测试与表征。结果表明:复合薄膜具有良好的自由基清除性能,可较好地阻隔氧气分子穿梭;茶渣中的咖啡碱、茶多酚等成分使得复合薄膜能够有效抑制微生物生长,适用于果蔬生鲜保鲜;与市售聚乙烯保鲜膜相比,该复合薄膜对牛肉的保质期可延长3~6 d。

关键词: 复合薄膜, 保鲜材料, 茶渣, 纤维素, 离子液体, 咖啡碱, 茶多酚

Abstract:

Objective A lot of caffeine and tea polyphenols are contained in the waste tea residue, which have excellent antibacterial effect and are ideal raw materials for the preparation of food preservation films. However, the molecular chain of tea residues is short, and the film formation rate is low. Herein, a phase conversion casting film strategy is proposed, where cellulose and tea residue are dissolved in ion liquids. The caffeine and tea polyphenols are well extracted and dispersed into cellulose, and hydrogen bonds drive cellulose to build films in the ion liquids.

Method The cellulose/tea residue composite film was prepared by casting film method. Cellulose and tea residue were dissolved with ionic liquid as solvent, and the mixed solution was obtained by adding glycerol as plasticizer. The composite film precursor was obtained by centrifuging the mixed solution. The precursor was prepared into wet film by phase change method, and then transferred to the mold and air-dried at room temperature to prepare cellulose/tea residue composite film. The mechanical properties and antioxidant properties of the composite films were measured by tensile testing machine and ultraviolet visible spectrophotometer. The food preservation performance of the composite films was determined by plate counting method. The water content, water solubility and mass ratio of the composite film were obtained by measuring the weight change of the composite films in different solution media.

Results The final dissolution temperature of tea residue in ionic liquid ([EMIm]Ac) was 90 ℃, which was lower than the [AMIm]Cl. The DPPH free radical scavenging properties of the cellulose/tea residue composite films was 45.9%, which was increased about 32 times than the pure cellulose film. There was a strong positive relationship between tea residue and moisture content. The moisture content of the composite film was 4.8% higher than that of the pure cellulose film with 80% tea residue, and water solubility decreased to 11%. Moreover, the gas permeability value was also positively correlated with the content of tea residue. The gas permeability value of the composite film with 80% tea residue revised to 7.2 mol·m/(m²·s·Pa), which was about 67% higher than pure cellulose film. The food preservation performance of the cellulose/tea residue composite films was between the pure cellulose film and commercial PE film. When the tea residue content reached 80%, the water loss rate of the fresh beef embedded with the composite film was only 28.9%, which was significantly lower than pure cellulose film (57%). The prepared composite film demonstrated excellent gas permeability. Therefore, the film was able to prolong the storage time of beef for 3-4 d compared to PE film. Tea residue was effectively capable of inhibiting the microbial colonies, which further improved the food preservation performance of the composite films to 12 d.

Conclusion The [EMIm]Ac had the lowest dissolution time and temperature for tea residue, which was the optimal solvent for tea residue. The DPPH free radical scavenging rate of the prepared films was 32 times higher than pure cellulose film, and the antioxidant activity was also significantly enhanced. These were attributed to the large amount of antioxidant active component contained in the tea residue. With the increase of tea residue content, the water solubility of the composite films gradually decreased, and the moisture content was increased. These were mainly attributed to high hydrophobicity of the tea residue, and the network of the prepared films contained massive pores. Compared to commercial PE films, the cellulose/tea residue composite film had an excellent preservation performance, and the preservation time was able to be prolonged by 3-6 d. Therefore, the research opened a new avenue for the utilization of tea residue waste.

Key words: composite film, preservation material, tea residue, cellulose, ionic liquid, caffeine, tea polyphenol

中图分类号:

TB33

韩俊峰, 王云霞, 吴伟, 胡超凡, 封其春, 杜兆芳. 纤维素/茶渣复合薄膜的可控制备及其食品保鲜性能[J]. 纺织学报, 2024, 45(03): 28-35.

HAN Junfeng, WANG Yunxia, WU Wei, HU Chaofan, FENG Qichun, DU Zhaofang. Controllable preparation of cellulose/tea residue composite films and food preservation properties[J]. Journal of Textile Research, 2024, 45(03): 28-35.

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