Preparation of Edible Films Made from Chitosan with Pomegranate Peel Extract and Study Its Barrier, Mechanical and Antioxidant Properties

Abstract

The goal of this work was to evaluate the effect of adding extract of Pomegranate peels (PPE) on the mechanical, reservation and antioxidant properties of edible chitosan films. The findings showed that the chitosan film, supported by pomegranate peels, possessed distinctive properties, as the thickness, tensile strength, elongation, oxygen permeability, and permeability of water vapor and solubility were 60 µm, 27.6 (Mpa),18.3%,30.13(ml / m2* day), 2.91(g.mm/day.m2KPa), 23.12% respectively, whereas in the control film they were 30 µm, 19.2 (Mpa),10.6%, 60.47(ml / m2* day), 2.30(g.mm/day.m2KPa), 26.50% respectively. Edible films incorporated with Pomegranate peels extract showed an antioxidant activity of 66.42% compared to the standard antioxidant BHA (Butylated hydroxyl anisole) and Ascorbic acid which were 27.44% and 80.54%, respectively.In respect to the optical proprieties the ?E value of control film samples was 8.7%,and (L, a, b) (26.46,40.01, 2.02) respectively, while for the supported Sample ?E was 26.37% (L, a, b) (72.24,1.09,5.30) respectively.

Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

“…The ethanolic extract rich in flavonoids, anthocyanins, catechins, tannins (punicalin ((20), Figure 5), pedunculagin ((21), Figure 5), punicalagin (( 22), Figure 5)), gallic and ellagic ((13), Figure 5) acids showed good antioxidant properties compared to BHA, which is slight lower when compared to ascorbic acids. Pomegranate extract also improved the mechanical properties of chitosan films and reduced the oxygen permeability [118], preventing lipidic oxidation reactions.…”

Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)

“…Jagadeesh et al [31], water solubility was due to the concentration of gelatin in the formation of intermolecular interactions between hydrogen in hydroxyl groups (starch) with hydrogen from amino groups (gelatin) thus reducing the hydrophilicity of the resulting film. This was reinforced by Abdul-Rahman et al [32] stated that chitosan polymers cause hydrogen bonds between hydroxyl groups (chitosan) to interact with hydroxyl groups of other materials, thus preventing the film from dissolving easily in water.…”