Abstract
SummaryTo obtain long‐lasting preservation materials, the tea polyphenol liposomes (TP‐Lips)/lysozyme (LZM)–chitosan (CS) composite coating with the gradual sustained property was prepared by tape casting method. These coatings were characterised, and their physicochemical properties were measured. Meanwhile, the antibacterial mechanisms of coatings were studied using the spoilage bacteria of aquatic products (Shewanella putrefaciens and Pseudomonas fluorescens) as target strains. Compared with CS coating, the incorporation of TP‐Lips makes the cracks and granular matter of the coatings increase. Except for the oxygen permeabilities (OP) and carbon dioxide permeabilities (CDP), the rest of the physicochemical properties are decreased, including tensile strength (Ts), elongation at break (EB) and light transmittance (T). Antibacterial mechanisms indicate that TP and LZM have a synergistic antibacterial effect. The slow‐release system composed of liposomes and coating prolongs the action time of TP and LZM. Hence, the TP‐Lips/LZM‐CS coating could be a hopeful material in food preservation field with excellent antibacterial properties.
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