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| Investigation on Preparation and Properties of Hemicellulose-based Composite Cling-film |
| Received:December 15, 2021 |
| DOI：10.11980/j.issn.0254-508X.2022.06.002 |
| Key Words:hemicellulose xylan polyvinyl alcohol tea polyphenols fresh preservation composite film |
| Fund Project:国家自然科学基金项目（31770633）。 |
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| Abstract:In this study， the xylan and the polyvinyl alcohol（PVA）were used as the main raw materials， and the tea polyphenols（TP）was used as antibacterial agents to prepare composite cling-film. The film was utilized for the storage and fresh preservation of cherry tomato. The effects of the addition of TP on the strength， barrier and antibacterial performance of composite film as well as fresh preservation effect towards cherry tomato were investigated. The results showed that，compared with the film without TP added， the tensile strength and elongation at break increased by 116.6% and 113.5%， respectively， the net water vapor transfer rate decreased by 43.1% when the dosage of TP was 5.56% （compared with the total weight of xylan and PVA）. The film-forming solution prepared under this process condition was coated on the surface of cherry tomato， and the fruit was then stored under the conditions of 23℃ and relative humidity 67% for 15 days. Compared with the control sample， the weight loss rate of cherry tomato decreased by 27.8%， the hardness increased by 13.8%， and the contents of titratable acid and vitamin C increased by 70.6% and 62.0%， respectively. The inhibition zone against Escherichia coli and Staphylococcus aureus increased significantly 2.23， 3.5 mm， respectively. |
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