Study on preparation and properties of edible carrageenan-garlic extract composite film

Abstract

In order to prepare edible cling film with anti-oxidation and anti-bacteria properties, in this study, a new functional food packaging film was prepared using carrageenan (CA) and garlic extract (GE) as raw materials, then based on identification of morphological and structural characteristics, anti-oxidation analysis and anti-bacteria analysis methods were used to study the optical properties and physical and chemical characteristics of the film materials. Results indicate that the addition of garlic extract has affected the micro-structure and mechanical properties of composite film, where the DPPH free radical scavenging rate significantly increases with the increase of extract concentration. In addition, the film with the mass concentration of 3% has a better anti-oxidation effect and the diameter of inhibition zone increases with the increase of extract concentration. In short, the addition of garlic extract improves the biological activity of carrageenan film, having provided a theoretical basis for the production of garlic extract-carrageenan composite film.