Influence of α-tocopherol on physicochemical properties of chitosan-based films

Abstract

Chitosan has been exploited as a material for the development of edible films, and additionally can be used as a carrier of functional compounds such as a-tocopherol. The aim of this work was to evaluate the effects of the incorporation of a-tocopherol in chitosan-based films. FTIR and thermal analyses were performed and showed that the incorporation of a-tocopherol affects the chemical structure of chitosan-based films with the establishment of new chemical bonds and the decrease of crystallinity. Results also showed that the increase of a-tocopherol concentration promotes a decrease of water content (from 12.6 to 11.4%) of the films. The addition of a-tocopherol to chitosan films leads to a significant reduction (p < 0.05) of tensile strength from 34.06 to 16.24 MPa, and elongation-at-break from 53.84 to 23.12%. Film opacity values (ranging from 4.74 to 7.83%) increased when a-tocopherol was incorporated into the film. Antioxidant capacity of chitosan-based films was evaluated and was enhanced when a-tocopherol was present in the film matrix. Results showed that a-tocopherol can be successfully added to the chitosan films enhancing the final quality and shelf-life extension of food products.

Effect of caraway essential oil on the antioxidant and antimicrobial activity of chitosan film

“…A peak at 1646 cm -1 is assigned to the presence of carbonyl group (C=O) in chitosan film (Martins et al, 2012;Zemljič et al, 2013). Since the grade of chitosan used in the present study was around 80% deacetylated, the C=O stretching (amide I) peak at 1650 cm -1 and N-H bending (amide II) peak at 1580 cm -1 were observed.…”

“…Chitosan is a semi natural polymer obtained by deacetylation of chitin, and it has interesting properties such as excellent film forming ability and gas and aroma barrier properties at dry conditions, which makes it a suitable material in designing food coatings and packaging structures (Portes et al, 2009;Martins et al, 2012; Ruiz-Navajas et al, 2013). Pure chitosan films were described as generally cohesive, compact with smooth surface without pores or cracks (Hromiš et al, 2014).…”

Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules

“…When adding a-tocopherol in chitosanbased films Martins et al (2012) observed a significant decrease (p \ 0.05) in the TS was observed (from 34.06 MPa (0 %) to 16.24 MPa (0.2 %) with the increased concentration of antioxidant; however there was a similarly observed significant reduction (p \ 0.05) of EB with the addition of a-tocopherol from 53.84 % (0 %) to 23.12 % (0.2 %).…”

“…Several studies have report the development of active packaging with antioxidants incorporated to improve food preservation, such as a-tocopherol (Gomez-Estaca et al 2014;Martins et al 2012), plant extracts (Li et al 2014;Silva-Weiss et al 2013), essences oils from herbs (Salarbashi et al 2014;Silva-Weiss et al 2013), curcumin (López-de-Dicastillo et al 2012, eugenol (Burt 2004), among others. However, to date, there is limited work in the literature on the development of active films with the addition of antioxidants such as bixin.…”

Gelatin capsule waste: new source of protein to develop a biodegradable film

“…In the UV region at 210 nm, the films showed high values, indicating a high absorption, demonstrating that these films have a high ability to protect against UV radiation, which causes the oxidative deterioration of packaged foods, leading to nutrient losses, discoloration and off-flavors [36] . This result is in agreement with previous reports on gelatinbased films [2,37] .…”