毕业论文外文翻译-基于壳聚糖包茶多酚活性膜的制备与表征.docxVIP

文献翻译：原文Preparation and characterization of active films based on chitosanincorporated tea polyphenolsAbstract:Activefilms based on chitosan incorporated tea polyphenols with different concentrations weredeveloped. Attenuated total reflectance Fourier transform infrared spectrometry was used to investigatethe potential interactions between chitosan and tea polyphenols in the films. Physical properties of thechitosan films incorporated tea polyphenols, including density, moisture content, opacity, color, watersolubility and water vapor permeability, were measured. Antioxidant activity of the films wascharacterized in terms of total phenolic content and 2, 2-diphenyl-1-picrylhydrazyl free radicalscavenging activity. The results indicated that the incorporation of tea polyphenols caused interactionsbetween chitosan and tea polyphenols and gave rise to the films darker appearance. After the addition oftea polyphenols, the films showed increased water solubility and decreased water vapor permeability.Meanwhile, the incorporation of tea polyphenols enhanced the total phenolic contentand 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity of the films, i.e., increased the antioxidant activity of thefilms. But the antioxidant activity of the chitosan films incorporated tea polyphenols declined with time.1. IntroductionThere has been a growing interest in recent years to developactive packaging to improve food safety and shelf life. Principalactive food packagings involve oxygen scavenging, moistureabsorption, carbon dioxide or ethanol generation, and antimicrobialsystems (Coma, 2008). One of the commonly used methods todevelop active food packaging is to incorporate active compoundsand ingredients, such as antioxidants and antimicrobial agents, intopackaging materials, providing the packaging system additionalfunctions that do not exist originally. However, concerns onconsumer health and environmental issues lead researchers todevelop the active food packagings b