期刊论文

Xiao, Q

英文

Food Chemistry

0308-8146

2024

453

139683

10.1016/j.foodchem.2024.139683

CRediT authorship contribution statement Miaoqi Dai: Writing – original draft, Visualization, Methodology. Anwei Cheng: Validation, Investigation. Loong-Tak Lim: Writing – review & editing. Qian Xiao: Supervision, Software, Project administration, acquisition.

本校为第一且通讯机构

Methylcellulose (MC)/grape pomace (GP) films, plasticized with either glycerol (GLY) or cinnamon essential oil (CEO), were prepared by thermo-compression molding and characterized. Compared to the GLY-plasticized MC50/GP50 films, a considerable increase in TS and YM values of CEO-plasticized films was observed, rising from 9.66 to 30.05MPa, 762 to 1631MPa, respectively. Moreover, the water vapor barrier, surface hydrophobic properties, and antioxidant/antibacterial activities of CEO-plasticized films remarkedly improved with increasing CEO cont...