Journal of South China University of Technology (Natural Science Edition) ›› 2018, Vol. 46 ›› Issue (6): 109-115,136.doi: 10.3969/j.issn.1000-565X.2018.06.015

• Food Science & Technology • Previous Articles     Next Articles

Preparation and Characterization of Starch Functional Film
 

 LIU Hongsheng1, 2 FENG Mingyue1 CHEN Xia1   

  1.   1. School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China; 2. Sino-Singapore International Joint Research Institute,Guangzhou Knowledge City,Guangzhou 510640,Guangdong,China
  • Received:2017-09-25 Revised:2018-03-01 Online:2018-06-25 Published:2018-05-07
  • Contact: 刘宏生( 1977-) ,男,副教授,主要从事淀粉功能材料的开发和设计研究. E-mail:liuhongsheng@scut.edu.cn
  • About author:刘宏生( 1977-) ,男,副教授,主要从事淀粉功能材料的开发和设计研究.
  • Supported by:
    Supported by the National Natural Science Foundation of China( 31571789) , National University Student Innovation Program( 201710561176) , Science and Technology Planning Project of Guangdong Province( A020210009) and Special Funds for the Cultivation of Guangdong College Students Scientific and Technological Innovation( 2017b0034) 

Abstract:

Starch-based films incorporated with different concentration of tea polyphenols ( TP) were developed
with the aid of solution casting method. The physical and functional properties of the films were systematically cha
racterized. The results shows that the TP produces no significant effect on the surface and moisture content of the films,but it reduces the transparency and contact angle. It is also noted that, the mechanical properties and water vapor permeability of the film show no linear changes with the increase of the content of TP. In addition, the presence of TP increases the antioxidant and antimicrobial activity of the starch-based films,and the inhibitory effect is more evident against Staphylococcus aureus. In the antibacterial test,a new automatic counting method based on computer vision and machine learning algorithm is established to count the colonies,which perform much faster
without subjective uncertainty. 

Key words: starch film, tea polyphenols, antibacterial, antioxidant, automatic counting

CLC Number: