Effects of peanut shell and skin extracts on the antioxidant ability, physical and structure properties of starch-chitosan active packaging films

Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials

“…The reduction in the apparent viscosity of FFS added with extracts could be due to the weak hydrogen bonding within polymer chains, resulting from the interaction between polyphenols and chitosan. Moreover, the difference in viscosity between CH-ACHE and CH-ACAE FFS could be ascribed to the different compositions of each extract [9]. Comparatively, Peng et al [28] reported the same behavior J o u r n a l P r e -p r o o f when chitosan FFS were enriched with tea extracts.…”

“…The enhanced solid content in the CH-ACHE film could also promote the increase in the film thickness. The reduction in film thickness resulting from the addition of ACAE could, by contrast, be ascribed to the reduction in the obstruction of the molecular chain and the drastic decrease in the viscosity of film-forming solutions [9]. In this context, Meng et al [9] reported that peanut shell extracts decreased film thickness while the peanut skin extract did not affect it.…”

“…Considering the potential health risks associated with the consumption of synthetic additives, recent researches have focused on the integration of natural antioxidants which are not related to toxicological effects, particularly plant extracts and essential oils, into bio-based J o u r n a l P r e -p r o o f Journal Pre-proof packaging materials. Various plant extracts and essential oils including grape seed extract [8], peanut extracts [9], apple peel extract [10], bergamot essential oil [11], citronella essential oil, cedarwood essential oil [2] and Perilla frutescens (L.) essential oil [12] have recently been incorporated into chitosan films. These ingredients have been shown to enhance the antioxidant properties of the films.…”

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

“…By means of appropriate physical and chemical processing methods, they can be extracted from various types of plant stems, roots, leaves and fruits [10]. Antioxidant activity is determined by compounds such as polyphenols, flavonoids, alkaloids and terpene substances [11,12]. Pomegranate peel contains punicalagin, which is an active component contributing to the antioxidant capacity of this fruit [13].…”

“…The antioxidant capacity of peanut extracts was greater than that of peanut shells, which may be associated with the presence of polyphenols and flavonoids, in particular, linolenic acid, rutin and 4-O-caffeoulquinic acid. The inclusion of these compounds caused a high DPPH • (2,2-diphenyl-1-picryl-hydrazyl) and ABTS + (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging rate [11]. Chinese hawthorn fruit extract was added to chitosan-gelatin films.…”