Characterization of Antioxidant Chitosan Film Incorporated with Pomegranate Peel Extract

Fan, Jie; Zhang, Zhi Hong; Qin, Yu; Zhao, Tian; Cheng, Chun Sheng

doi:10.4028/www.scientific.net/amr.706-708.24

Cited by 8 publications

(12 citation statements)

References 12 publications

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“…Other studies have reported that pomegranate peel extract enhanced the antioxidant capacity of chitosan-based edible films [40]. Similar data were reported by Yuan et al [41], Yuan et al [42], Kannat et al [79], and Fan et al [98], who found that the incorporation of pomegranate peel extract improved the antioxidant activity of chitosan-and PVA-based films.…”

Section: Antioxidant Activity (Dpph) Of Edible Filmsupporting

confidence: 76%

“…These results are in a good agreement with previous studies by Qin et al [40] and Mabrouk et al [97], who reported that the addition of pomegranate peel extract increased the phenolic activity of chitosan-and pectin-based films. In this context, Fan et al [98] showed a 13-fold increase in the phenolic activity (from 3.21 ± 0.12 to 43.07 ± 0.07 mg/g) of a chitosan-based film with the incorporation of 3% pomegranate peel extract.…”

Section: Phenolic Content and Antioxidant And Antimicrobial Activity ...mentioning

confidence: 99%

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Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

et al. 2021

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In the present study, pomegranate peel extract was used as a reinforcing agent in developing chitosan-based edible film. Different concentrations (0.2 g/mL, 0.4 g/mL, 0.6 g/mL, 0.8 g/mL, and 1.0 g/mL) of pomegranate peel extract were incorporated in chitosan-based edible film. A neat chitosan film was used as a control. This work covers the effect of pomegranate peel extract on the physical, biological, mechanical, thermal, and barrier properties of enriched chitosan-based edible film. The results showed that the thickness (0.142–0.159 mm), tensile strength (32.45–35.23 MPa), moisture (11.23–15.28%), opacity (0.039–0.061%), water (1.32–1.60 g·mm/m2), gas barrier properties (93.81–103.45 meq/kg), phenolic content (5.75–32.41 mg/g), and antioxidant activity (23.13–76.54%) of the films increased with increasing volume fraction of pomegranate peel extract. A higher concentration of incorporated pomegranate peel extracts significantly (p < 0.05) reduced the thermal stability of the film, along with its transparency, solubility, swelling, and color. This work revealed that the incorporation of a higher portion of pomegranate peel extract in chitosan film holds significant (p < 0.05) potential for the increase in biological activities of such films in terms of antioxidant and antimicrobial behavior. The properties of pomegranate peel extract-enriched chitosan films could be an excellent cure for free radicals, whereas they could also inhibit the growth of the foodborne pathogens during the processing and preservation of the food. Further studies are needed for the application of pomegranate peel extract-enriched edible films on food products such as fruits and vegetables in order to extend their storage life and improve the quality and safety of preserved food products.

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Section: Antioxidant Activity (Dpph) Of Edible Filmsupporting

confidence: 76%

Section: Phenolic Content and Antioxidant And Antimicrobial Activity ...mentioning

confidence: 99%

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

et al. 2021

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“…A significant increase in TPC of chitosan‐based films was also observed due to the incorporation of pomegranate peel extract (Fan et al., 2013). Other researchers have also reported a remarkable increase in the TPC of biopolymer‐based films due to the incorporation of PPP and pomegranate peel extract (Kumar et al., 2021).…”

Section: Resultsmentioning

confidence: 97%

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Esfahani

Nafchi

Baghaei

et al. 2022

Food Science & Nutrition

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Nowadays, the development of pH‐sensitive smart edible films using biopolymers and natural plant extracts (especially those rich in anthocyanins) has attracted much attention. Therefore, in this study, the intelligent edible film was produced and characterized using cassava starch and pomegranate peel powder (PPP) and the possibility of using production films to monitor the freshness of lamb meat. The smart films were prepared using different concentrations of PPP (2, 4, 6, and 8% w/w) and the solvent casting method. The results showed that the incorporation of PPP had a significant effect on the mechanical parameters of the starch films. With increasing the levels of PPP, the color of the films became darker and redder. Increasing the PPP levels also led to an increase in total phenol content (TPC) (from 0 to 13 mg GAE (gallic acid equivalent)/g) and antioxidant activity (from 0% to 70% DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical scavenging) of the produced films (p < .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatile basic nitrogen (TVB‐N) in the meat could be detected by color changes of the intelligent films. Finally, this study demonstrated that the film based on cassava starch and PPP could be used as an intelligent and pH‐sensitive film to monitor the freshness of meat and meat products.

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“…Eleven known compounds were identified to be crepidatin 4 [24], moscatilin 5 [25], 4,5,4′-trihydroxy-3,3′-dimethoxybibenzyl 6 [26], 4′,5-dihydroxy-3,3′-dimethoxybibenzyl 7 [27], tristin 8 [28], batatasin III 9 [27], 3,5,3′-hydroxybibenzyl 10 [29], aphyllals C 11 [15], densiflorol A 12 [30], dihydroconiferyl dihydro- p -coumarate 13 [31], p -hydroxyphenethyl trans -ferulate 14 [32] by spectroscopic analysis and comparing their spectral data with literature.…”

Section: Resultsmentioning

confidence: 99%

Phenolic Constituents with Antioxidative, Tyrosinase Inhibitory and Anti-aging Activities from Dendrobium loddigesii Rolfe

Liu

Bai

et al. 2019

Nat. Prod. Bioprospect.

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Aqueous ethanol extracts of powdered stems of Dendrobium loddigesii afforded three new phenolics including threo-7-O-ethyl-9-O-(4-hydroxyphenyl)propionyl-guaiacylglycerol (1), (R)-4,5,4ʹ-trihydroxy-3,3ʹ,α-trimethoxybibenzyl (2) and (S)-5,5′,7-trihydroxy-3′,4′-dimethoxyflavanone (3), together with eleven known analogues. Their structures were determined by extensive spectroscopic analysis. To identify natural antioxidants, whitening, and anti-aging agents, the abilities of these phenolics were assessed to scavenge the 1,2-diphenyl-2-picrylhydrazyl (DPPH) radical, their abilities to inhibit tyrosinase production, and their abilities to stimulate collagen production by human dermal fibroblasts-adult (HDFa) assay. It was found that compounds 1, 4–8, 13 and 14 exhibited significant DPPH radical scavenging activities, compound 10 exhibited tyrosinase inhibitory activity (IC50 37.904 μg/mL), and compound 9 showed significant collagen production with an EC50 value of 3.182 μg/mL. These results suggest that phenolic constituents from D. loddigesii may be candidate antioxidants, skin-whitening and/or anti-aging agents.Graphic Abstract Electronic supplementary materialThe online version of this article (10.1007/s13659-019-00219-y) contains supplementary material, which is available to authorized users.

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Characterization of Antioxidant Chitosan Film Incorporated with Pomegranate Peel Extract

Cited by 8 publications

References 12 publications

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Phenolic Constituents with Antioxidative, Tyrosinase Inhibitory and Anti-aging Activities from Dendrobium loddigesii Rolfe

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