声明
TABLE OF CONTENTS
FIGURE LEGENDS
LIST OF ABBREVIATIONS AND ACRONYA4S
摘要
ABSTRACT
CHAPTER 1．INTRODUCTION AND LITERATURE REVIEW
1．1．Introduction
1．1．1 Role of packaging material
1．1．3 Classification of active packaging
1．1．4 Consumer demandfor natural compounds
1．2．Polyphenois
1．2．1 Classification of polyphenols
1．2．2 Distribution of polyphenols in plant tissues
1．2．3 Apple peel
1．3．An overview of edible films and coatings
1．3．1 Ptoduction of edible film
1．4．Historical background
1．5．Importance of edible coatings
1．6．Chemistry of films and coatings
1．6．1．Chitin and chitosan based coatings
1．6．2 Gelatin based coatings and films
1．6．3．Composite films and coatings
1．7．Nutritional and economical impacts
1．8．Recent trends of coatings／films
1．9．Public demands for healthy foods
1．10．Need of the research
1．11 Aims and Objectives
CHAPTER 2．EXTRACTION OPTIMIZATION，PURIFICATION AND IDENTlFICATION OF POLYPHENOLS FROM APPLE PEEL
2．1．Introduction
2．2．Materials and methods
2．2．1．Chemicals and reagents
2．2．4．Determination of total phenolic content
2．2．6．Identification of apple peel polyphenols by high-resolution mass spectrometry
2．2．7．Statistical analysis
2．3．Results and discussion
2．3．1．Optimization of extraction of polyphenols by RSM
2．3．2．Screening of macroporous adsorption resin by static adsorption／desorption method
2．3．3．Dynamic adsorption and desorption of apple peel polypheonls
2．4．Conclusion
References
CHAPTER 3．PREPARATION AND CHARACTERZATION OF CHITOSAN-BASED ACTIVE FOOD PACKAGING FILM INCORPORATED WITH APPLE PEEL POLYPHENOLS
3．1．Introduction
3．2．Materials and methods
3．2．1．Materials and reagents
3．2．2 Preparation of APP
3．2．3 Determination of total polyphenols content
3．2．4 Film preparation
3．2．5 Characterization of CS-APP film
3．2．6．Statistical analysis
3．3．1 Characterization of CS-APP film
3．3．2 Physical properties of CS-APP film
3．3．3 Mechanical property of CS-APP film
3．3．4 Bioactivities of CS-APP film
3．4．Conclusion
References
CHAPTER 4．FABRICATION AND CHARACTERIZATION OF CHITOSAN／GELATIN BASED ACTIVE FILMS CONTAINING APPLE PEEL NANOPARTICLES PRODUCED BY SOLVENT DISPLACEMENT METHOD
4．1．Introduction
4．2．Materials and methods
4．2．1．Materials and reagents
4．2．2 Preparation of Apple peel ethanolic extract
4．2．3 Determination of total polyphenols content
4．2．6 Film preparation
4．2．7 Characterization of CS／G-APEE film
4．2．8．Statistical analysis
4．3．Results and Discussion
4．3．2 Characterization of CS／G-APEE film
4．3．3 Physical properties of CS／G-APEE film
4．3．4 Mechanical property of films
4．4．Conclusion
References
CHAPTER 5．CHITOSAN-BASED APPLE PEEL POLYPHENOLS COMPOSITE COATING MAINTAINS THE QUALITY OF FRESH STRAWBERRIES
5．1．Introduction
5．2．Materials and Methods
5．2．1 Materials and reagents
5．2．4．Weight loss
5．2．5．Decay percentage
5．2．9．Sensory evaluation
5．2．10．Statistical analysis
5．3．2．Decay percentage
5．3．3 Internal quality
5．3．4 Firmness
5．3．5．Total phenols
5．3．6 Sensory evaluation
5．4．Conclusion
References
CHAPTER 6．APPUCATION OF CHITOSAN-GELATIN BASED EDIBLE COATINGS INCORPIORATED WITH APPLE PEEL ETHANOLIC EXTRACT TO EXTEND THE SHELF LIFE OF STRAWBERRY
6．1．Introduction
6．2．Materials and Methods
6．2．4．Weight loss
6．2．5．Decay percentage
6．2．6．Assessment of internal quality of fruits
6．2．7 Firmness
6．2．9．Sensory evaluation
6．2．10．Statistical analysis
6．3．1．Weight loss
6．3．2．Decay percentage
6．3．3 Internal quality
6．3．4 Firmness
6．3．5．Total phenols
6．3．6 Sensory evaluarion
6．4．Conclusion
References
SUMMARY
NEW KNOWLEDGE
FUTURE RESEARCH DIRECTIONS AND RECOMMENDATIONS
PUBLICATIONS
ACKNOWLEDGEMENTS
南京农业大学;
