The functional films based on chitosan and corn starch incorporated tea polyphenols were developed through mixing the chitosan and starch solution and the powder of tea polyphenols by the casting method. The objective of this research was to investigate the effect of different concentrations of tea polyphenols on the functional properties of the films. Attenuated total reflectance Fourier transform infrared spectrometry and X-ray diffraction were used to investigate the potential interactions among chitosan, corn starch and tea polyphenols in the blend films. Physical properties of the blend films, including density, moisture content, opacity, color, water solubility and water swelling, as well as morphological characteristics, were measured. The results demonstrated that the incorporation of tea polyphenols caused the blend films to lead to a darker appearance. The water solubility of the blend film increased with the increase of tea polyphenol concentrations, while moisture content and swelling degree decreased. The hydrogen bonding between chitosan, starch and tea polyphenols restricted the movement of molecular chains and was helpful to the stability of the blend films. The results suggested that these biodegradable blend films could potentially be used as packaging films for the food and drug industries to extend the shelf life to maintain their quality and safety.

Novel porous chitosan microspheres were successfully produced by a freezing–lyophilization drying method in this study and were then used as adsorbents to remove a toxic iron metal, hexavalent chromium (Cr(VI)). The effects of the concentration of the chitosan solution, syringe diameter, and freezing time on the morphologies of porous chitosan microspheres were characterized. The metal ion adsorption for Cr(VI) was also studied. Results showed that freezing chitosan hydrogel beads at a temperature of −20 °C and subsequently lyophilizing the frozen structure allowed to easily obtain the porous chitosan microspheres with rough surfaces and large pores, which were more suitable for adsorption materials to remove metal ions. A chitosan solution concentration of 3% (w/v) and a syringe diameter of 500 μm allowed the porous microspheres to have a good sphericity, thinner pore walls, and small pore sizes. The adsorption capacity of porous chitosan microspheres for Cr(VI) increased with the increase in freezing time. The pH of the initial adsorption solution ranged from 3.0 to 5.0 and was beneficial to the maximum adsorption efficiency for Cr(VI). The porous chitosan microspheres prepared with 3% (w/v) chitosan solution at −20 °C for a freezing time of 72 h had a higher adsorption capacity of 945.2 mg/g for Cr(VI) than the those at 24-h and 48-h freezing times. Kinetic study showed that the adsorption process could be described by a pseudo-second order (PSO) kinetic model. The equilibrium adsorption rate constant and the adsorption amount at equilibrium for the porous chitosan microspheres increased with an increase in the freezing time, and those for the porous microspheres prepared with 3% chitosan solution at −20 °C for a 72-h freezing time were 1.83 × 10⁻⁵ g mg⁻¹ min⁻¹ and 1070.5 mg g⁻¹, respectively. The porous chitosan microspheres have good potential to facilitate the separation and recycling of expensive and toxic Cr(VI) from wastewater.

Inspired by the natural epidermis of animals and plants with antioxidant and antibacterial properties, the aim of this research was to characterize and analyze the effects of the chitosan concentrations on properties of glycerol plasticized chitosan (GPC) film and to investigate the suitability of sensory evaluation and bionic electronic nose (b-electronic nose) detection to assess the freshness of ground beef packaged in the GPC film. The increase in chitosan concentration resulted in an increase in solubility value, total color differences and color intensity of chitosan films. The water vapor permeability (WVP) of the GPC films decreased with the increasing of the chitosan concentration and then increased at higher chitosan concentrations. Longer storage time led to poorer freshness of the ground beef and the GPC film could keep beef samples fresher and delay the deterioration of the beef. Both the traditional sensory evaluation and b-electronic nose technology were fit for evaluating the quality and shelf-life of ground beef, which could advantageously be applied in the future for analyzing other bionic food packaging materials.