Utilization of the waste aqueous phase from tea residue hydrothermal carbonization for preparing active food packaging films

Wenhui Zheng; Danmin Yang; Xu Zeng; Qun Liu; Chunchun Wang; Xialing Wu; Meng Li; Yue Liu; Linjing Chen; Wuyin Weng; Yucang Zhang

doi:10.1016/j.foodchem.2024.139141

Utilization of the waste aqueous phase from tea residue hydrothermal carbonization for preparing active food packaging films

Food Chem. 2024 Aug 1:448:139141. doi: 10.1016/j.foodchem.2024.139141. Epub 2024 Mar 28.

Authors

Wenhui Zheng¹, Danmin Yang¹, Xu Zeng², Qun Liu³, Chunchun Wang¹, Xialing Wu¹, Meng Li¹, Yue Liu¹, Linjing Chen¹, Wuyin Weng¹, Yucang Zhang⁴

Affiliations

¹ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
² State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou, 510640, China. Electronic address: xzeng2021@scut.edu.cn.
³ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: qunliu@jmu.edu.cn.
⁴ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China. Electronic address: yczhang@jmu.edu.cn.

PMID: 38574716
DOI: 10.1016/j.foodchem.2024.139141

Abstract

Hydrothermal carbonization (HTC) is an effective strategy for high-value utilization of tea residue (TR), and it was noticed the aqueous phase (AP) has not been extensively studied. This study aimed to investigate the chemical components and characteristics of the AP, and applied it in active food packaging films. The results showed that the total phenolic content of AP was 1.86 mg GAE/mL, and the main compounds in AP were organic acids, alcohols, and amino acids. The AP showed excellent antibacterial activity and antioxidant capacity. The active films were prepared using the casting method. The 4:7-AP/PVA film showed outstanding mechanical properties (tensile strength = 34.18 MPa, elongation at break = 458.67%), antioxidant ability (DPPH scavenging capacity 92.01%), antibacterial activity, water resistance and biocompatibility. The banana preservation test showed the AP/PVA films could successfully prolong the shelf-life of bananas and have the potential to be food packaging films.

Keywords: Antibacterial; Antioxidant; Aqueous phase; Food packaging films; Hydrothermal carbonization; Tea residue.