ArticleFood chemistry: X2026
Effect of tea polysaccharide conjugates combined with different phenolic compounds (EGCG/EGC/TP) on tomato preservation through composite film formation.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Development of Epigallocatechin-Loaded Water Caltrop Starch Aerogels: Structure, Functional Properties and In Vitro Release Behavior.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
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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.
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