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1、<文献翻译：原文>PreparationandcharacterizationofactivefilmsbasedonchitosanincorporatedteapolyphenolsAbstract:Activefilmsbasedonchitosanincorporatedteapolyphenolswithdifferentconcentrationsweredeveloped.AttenuatedtotalreflectanceFouriertransforminfraredspectrometrywasusedtoinv
2、estigatethepotentialinteractionsbetweenchitosanandteapolyphenolsinthefilms.Physicalpropertiesofthechitosanfilmsincorporatedteapolyphenols,includingdensity,moisturecontent,opacity,color,watersolubilityandwatervaporpermeability,weremeasured.Antioxidantactivityofthefilmsw
3、ascharacterizedintermsoftotalphenoliccontentand2,2-diphenyl-1-picrylhydrazylfreeradicalscavengingactivity.Theresultsindicatedthattheincorporationofteapolyphenolscausedinteractionsbetweenchitosanandteapolyphenolsandgaverisetothefilmsdarkerappearance.Aftertheadditionofte
4、apolyphenols,thefilmsshowedincreasedwatersolubilityanddecreasedwatervaporpermeability.Meanwhile,theincorporationofteapolyphenolsenhancedthetotalphenoliccontentand2,2-diphenyl-1-picrylhydrazylfreeradicalscavengingactivityofthefilms,i.e.,increasedtheantioxidantactivityof
5、thefilms.Buttheantioxidantactivityofthechitosanfilmsincorporatedteapolyphenolsdeclinedwithtime.1.IntroductionTherehasbeenagrowinginterestinrecentyearstodevelopactivepackagingtoimprovefoodsafetyandshelflife.Principalactivefoodpackagingsinvolveoxygenscavenging,moistureab
6、sorption,carbondioxideorethanolgeneration,andantimicrobialsystems(Coma,2008).Oneofthecommonlyusedmethodstodevelopactivefoodpackagingistoincorporateactivecompoundsandingredients,suchasantioxidantsandantimicrobialagents,intopackagingmaterials,providingthepackagingsystema
7、dditionalfunctionsthatdonotexistoriginally.However,concernsonconsumerhealthandenvironmentalissuesleadresearcherstodeveloptheactivefoodpackagingsbasedonbiodegradablematerialsandnaturalsubstances.Chitosan,anaturalcarbohydratecopolymer[b-(1-4)-2-acetamido-a-glucoseandb-(1
8、-4)-2-amino-a-glucoseunits]yieldedfromdeacetylationofchitin[poly-b-(1-4)-N-acetyl-2aglucosamine],isabiodegradable,non
