Tea catechins-cross-linked methylcellulose active films for inhibition of light irradiation and lipid peroxidation induced β-carotene degradation

Shu Huei Yu, Min Lang Tsai, Bo Xian Lin, Cheng Wei Lin, Fwu Long Mi

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

Methylcellulose is a water soluble cellulose with excellent film-forming properties. However, the utility of methylcellulose in food packaging is limited because it disintegrates readily upon contact with moisture. In this study, an active methylcellulose film was developed using a dry/wet casting method. Tea catechins could permeate into methylcellulose films and physically cross-linked methylcellulose via formation of specific hydrophobic interactions and hydrogen bonds. Cross-linking converted the readily water-soluble methylcellulose film into insoluble methylcellulose-tea catechins (TC-MC) films with high tea catechins-binding capabilities (231.6-391.2 gallic acid equivalent mg/g). The chemical structures and compositions of the complex films were characterized by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM/EDX). Cross-linking of methylcellulose with tea catechins reduced the water vapor permeability (WVP), swelling ratio and solubility of the films but increased their tensile strengths. The tea catechins binding to MC-TC films provided the films with superior light and water vapor barrier properties. The active films could release unbound tea catechins to scavenge free radicals and inhibit bacterial growth. Degradations of β-carotene caused by ultraviolet-visible light and lipid peroxidation were effectively inhibited by the active films.

Original languageEnglish
Pages (from-to)491-505
Number of pages15
JournalFood Hydrocolloids
Volume44
DOIs
Publication statusPublished - Nov 4 2014
Externally publishedYes

Fingerprint

methylcellulose
Methylcellulose
Catechin
Tea
Carotenoids
carotenes
flavanols
films (materials)
Lipids
tea
Lipid Peroxidation
lipid peroxidation
irradiation
Irradiation
Light
Degradation
degradation
Steam
crosslinking
water vapor

Keywords

  • Active films
  • Antioxidant
  • Methylcellulose
  • Tea catechins
  • β-carotene

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Chemistry(all)

Cite this

Tea catechins-cross-linked methylcellulose active films for inhibition of light irradiation and lipid peroxidation induced β-carotene degradation. / Yu, Shu Huei; Tsai, Min Lang; Lin, Bo Xian; Lin, Cheng Wei; Mi, Fwu Long.

In: Food Hydrocolloids, Vol. 44, 04.11.2014, p. 491-505.

Research output: Contribution to journalArticle

@article{5e48b63274e3467eb50ad1dfc2de0ae5,
title = "Tea catechins-cross-linked methylcellulose active films for inhibition of light irradiation and lipid peroxidation induced β-carotene degradation",
abstract = "Methylcellulose is a water soluble cellulose with excellent film-forming properties. However, the utility of methylcellulose in food packaging is limited because it disintegrates readily upon contact with moisture. In this study, an active methylcellulose film was developed using a dry/wet casting method. Tea catechins could permeate into methylcellulose films and physically cross-linked methylcellulose via formation of specific hydrophobic interactions and hydrogen bonds. Cross-linking converted the readily water-soluble methylcellulose film into insoluble methylcellulose-tea catechins (TC-MC) films with high tea catechins-binding capabilities (231.6-391.2 gallic acid equivalent mg/g). The chemical structures and compositions of the complex films were characterized by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM/EDX). Cross-linking of methylcellulose with tea catechins reduced the water vapor permeability (WVP), swelling ratio and solubility of the films but increased their tensile strengths. The tea catechins binding to MC-TC films provided the films with superior light and water vapor barrier properties. The active films could release unbound tea catechins to scavenge free radicals and inhibit bacterial growth. Degradations of β-carotene caused by ultraviolet-visible light and lipid peroxidation were effectively inhibited by the active films.",
keywords = "Active films, Antioxidant, Methylcellulose, Tea catechins, β-carotene",
author = "Yu, {Shu Huei} and Tsai, {Min Lang} and Lin, {Bo Xian} and Lin, {Cheng Wei} and Mi, {Fwu Long}",
year = "2014",
month = "11",
day = "4",
doi = "10.1016/j.foodhyd.2014.10.022",
language = "English",
volume = "44",
pages = "491--505",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

TY - JOUR

T1 - Tea catechins-cross-linked methylcellulose active films for inhibition of light irradiation and lipid peroxidation induced β-carotene degradation

AU - Yu, Shu Huei

AU - Tsai, Min Lang

AU - Lin, Bo Xian

AU - Lin, Cheng Wei

AU - Mi, Fwu Long

PY - 2014/11/4

Y1 - 2014/11/4

N2 - Methylcellulose is a water soluble cellulose with excellent film-forming properties. However, the utility of methylcellulose in food packaging is limited because it disintegrates readily upon contact with moisture. In this study, an active methylcellulose film was developed using a dry/wet casting method. Tea catechins could permeate into methylcellulose films and physically cross-linked methylcellulose via formation of specific hydrophobic interactions and hydrogen bonds. Cross-linking converted the readily water-soluble methylcellulose film into insoluble methylcellulose-tea catechins (TC-MC) films with high tea catechins-binding capabilities (231.6-391.2 gallic acid equivalent mg/g). The chemical structures and compositions of the complex films were characterized by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM/EDX). Cross-linking of methylcellulose with tea catechins reduced the water vapor permeability (WVP), swelling ratio and solubility of the films but increased their tensile strengths. The tea catechins binding to MC-TC films provided the films with superior light and water vapor barrier properties. The active films could release unbound tea catechins to scavenge free radicals and inhibit bacterial growth. Degradations of β-carotene caused by ultraviolet-visible light and lipid peroxidation were effectively inhibited by the active films.

AB - Methylcellulose is a water soluble cellulose with excellent film-forming properties. However, the utility of methylcellulose in food packaging is limited because it disintegrates readily upon contact with moisture. In this study, an active methylcellulose film was developed using a dry/wet casting method. Tea catechins could permeate into methylcellulose films and physically cross-linked methylcellulose via formation of specific hydrophobic interactions and hydrogen bonds. Cross-linking converted the readily water-soluble methylcellulose film into insoluble methylcellulose-tea catechins (TC-MC) films with high tea catechins-binding capabilities (231.6-391.2 gallic acid equivalent mg/g). The chemical structures and compositions of the complex films were characterized by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM/EDX). Cross-linking of methylcellulose with tea catechins reduced the water vapor permeability (WVP), swelling ratio and solubility of the films but increased their tensile strengths. The tea catechins binding to MC-TC films provided the films with superior light and water vapor barrier properties. The active films could release unbound tea catechins to scavenge free radicals and inhibit bacterial growth. Degradations of β-carotene caused by ultraviolet-visible light and lipid peroxidation were effectively inhibited by the active films.

KW - Active films

KW - Antioxidant

KW - Methylcellulose

KW - Tea catechins

KW - β-carotene

UR - http://www.scopus.com/inward/record.url?scp=84922765894&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84922765894&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2014.10.022

DO - 10.1016/j.foodhyd.2014.10.022

M3 - Article

AN - SCOPUS:84922765894

VL - 44

SP - 491

EP - 505

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -