Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging. (16th July 2014)

• Record Type: Journal Article
• Authors: Wang, Qian; Tian, Fangyuan; Feng, Ziqian; Fan, Xueying; Pan, Zetong; Zhou, Jiang
• Is Part Of: International journal of food science & technology. Volume 50:Number 2(2015:Feb.)
• Page Start: 458
• Page End: 464
• Publication Date: 2014-07-16
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12623
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12623-abs-0001"> <title>Summary</title> <p>Active packaging film was developed by incorporating <italic>Lycium barbarum</italic> fruit extract (LFE) into chitosan. The effects of LFE on physicochemical properties of the chitosan/LFE films were evaluated. When the weight ratio of LFE to chitosan was increased from 0:1 to 1:1, DPPH (2, 2‐diphenyl‐1‐picrylhydrazyl) free radical scavenging activity of the chitosan/LFE films increased near ten‐folds and reached up to 35.8%; water vapour permeability of the chitosan/LFE films decreased 43.0% from 5.67 g m mm⁻² day⁻¹ kPa⁻¹_, and water solubility decreased from 100% to 24.52% because of interactions between LFE and hydrophilic groups of chitosan confirmed by FTIR. However, the chitosan/LFE films became darker after LFE was incorporated. The pure chitosan film showed better tensile strength (23.19 MPa) and elongation at break (22.29%) than the chitosan/LFE films (15.52 MPa and 9.58% for the one with weight ratio of LFE to chitosan of 0.6:1).</p> </abstract>