Properties and application of grape pomace polyphenol-chitosan composite edible film
In order to enhance the preservative properties of edible films and effectively utilize the abundant polyphenol compounds in grape pomace,the additions of polyphenol extract,chitosan,and glycerin to the polyphenol composite film were optimized through single-factor and response surface methods based on the mechanical,barrier and antioxidant properties of the film. The optimized polyphenol composite film was used for preserving fresh fish meat. The results show that the optimal preparation process for the polyphenol composite film is as follows:The mass concentrations of chitosan,glycerol,and grape pomace polyphenols are 2.5,1.1,and 3.2 g/(100 mL),respectively. The composite film prepared has a comprehensive score of 0.779 in terms of performance. After preserving fish meat with polyphenol composite film for nine days,this film inhibited 52.87％ of volatile basic nitrogen,19.66％ of the total bacterial count,and 43.46％ of lipid oxidation decomposition,and delays the increase in fish meat pH by 0.3. The research provides a theoretical basis for the study on the preservation application of fresh seafood.
万方数据
维普
