Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6405710 | LWT - Food Science and Technology | 2012 | 8 Pages |
Antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) (5 and 10Â g/L) and grape seed extract (GSE) (10Â g/L) alone and in combination. The physico-mechanical, wettability, swelling index, color, total phenol and antioxidant characteristics of the films were investigated. Films without any agents were used as control sample. All films, with the exception of 10Â g/L GSEÂ +Â 10Â g/L ZEO film, exhibited lower strength and elongation values, and only the addition of 10Â g/L ZEO to GSE film improved the water vapor transmission rate of chitosan films. Only GSE containing films had higher swelling index. The incorporation of GSE and ZEO into chitosan film increased the wettability of the surface, total phenol and antioxidant activity. Neat chitosan and ZEO incorporated films had a light yellowish color, whereas GSEÂ +Â ZEO films were gray.
⺠Preparation of antioxidant chitosan film by essential oil and grape seed extract. ⺠Measurement of physic-mechanical and functional properties of films. ⺠Improvement of the flexibility and water vapor transmission rate of chitosan films. ⺠Achievement of films with acceptable antiradical activity.