Details

Autor(en) / Beteiligte

• Zhao, Liyan
• Li, Feng
• Chen, Guitang
• Fang, Yong
• An, Xinxin
• Zheng, Yonghua
• Xin, Zhihong
• Zhang, Min
• Yang, Yanting
• Hu, Qiuhui

Titel

Effect of nanocomposite-based packaging on preservation quality of green tea

Ist Teil von

• International journal of food science & technology, 2012-03, Vol.47 (3), p.572-578

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

2012

Quelle

Wiley-Blackwell Journals

Beschreibungen/Notizen

• Summary An improved nanocomposite‐based packaging material (NCP) was prepared by blending polyethylene with nano‐Ag, nano‐TiO2 and attapulgite. And its effect on preservation quality of green tea (Biluochun and Qingfeng) during one‐year ambient storage was investigated. The results showed that adding nanoparticles to the polyethylene could significantly improve the barrier property. After one‐year ambient storage, the moisture of Biluochun and Qingfeng with NCP was decreased by 10.3% and 6.1% compared with the normal packaging material. Meanwhile, the contents of amino acid, tea polyphenols, chlorophyll and ascorbic acid were increased by 22.8%, 9.4%, 30.4% and 9.5% for Biluochun and 19.2%, 9.3%, 27.3% and 21.6% for Qingfeng, respectively, compared with the normal packaging material. Moreover, the sensory quality of NCP was also superior to that with the control. Therefore, the improved NCP material probably provides an attractive alternative to maintain the preservation quality of green tea at a high level during storage.