Work

Effect of tea polysaccharide conjugates combined with different phenolic compounds (EGCG/EGC/TP) on tomato preservation through composite film formation

Year: 2025

Type: article

Abstract: Postharvest physiological deterioration causes significant global produce loss. This study developed ternary composite films using tea polysaccharide conjugates (TPC), tea polyphenols (TP)/EGCG/EGC, and glycerol via solution casting. The impact of polyphenol composition on film properties and tomato preservation efficacy was investigated. Optimized films (TPC 0.3 g; glycerol 0.25 g; TP 0.5 g/EGC 0.3 g/EGCG 0.4 g) demonstrated increases of ~175 % in tensile strength and ~ 388 % in elongation at break relative to TPC-only films. FT-IR and SEM analyses confirmed strong hydrogen bonding between polyphenols and TPC, enhancing structural integrity. Coated tomatoes exhibited 10–40 % lower weight loss after 15 days storage, alongside significantly better maintenance of chromatic aberration (ΔE) and total soluble solids versus controls. Polyphenol-polysaccharide synergy achieved concurrent antioxidant, antimicrobial, and quality preservation effects, offering a sustainable strategy utilizing tea byproducts for packaging. • TPC extracted from Chin-brick tea showed superior antioxidant activity. • EGCG/EGC/TP and glycerol were incorporated into TPC matrix to make composite films. • The optimized films exhibited excellent tensile strength (﹥175 %) and elongation (﹥388 %). • The composite films have remarkable tomato preservation capabilities.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103434