Preparation and antioxidant activity of sodium alginate and carboxymethyl cellulose edible films with epigallocatechin gallate

The active edible films were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC). The effects of EGCG addition on the physical and morphological properties of SA-CMC films were evaluated. Meanwhile, the release characteristics of EGCG from edible films and its antioxidant activity in fat food simulant (95% ethanol) were also detected. The results showed that the addition of EGCG...