| Title: | Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials |
| Author(s): | Moalla S; Ammar I; Fauconnier ML; Danthine S; Blecker C; Besbes S; Attia H; |
| Address: | "Laboratory of Analysis, Valorization and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Soukra Road, 3038 Sfax, Tunisia. Electronic address: salma.moallaa@gmail.com. Laboratory of Analysis, Valorization and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Soukra Road, 3038 Sfax, Tunisia. General and Organic Chemistry-Volatolomics, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes 2, 5030 Gembloux, Belgium. Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liege, Avenue de la faculte 2-B, 5030 Gembloux, Belgium" |
| DOI: | 10.1016/j.ijbiomac.2021.04.113 |
| ISSN/ISBN: | 1879-0003 (Electronic) 0141-8130 (Linking) |
| Abstract: | "Active food packaging films based on chitosan and enriched with Artemisia campestris hydroalcoholic extract (ACHE), aqueous extract (ACAE) and essential oil (ACEO) were developed. The effects of incorporating A. campestris were investigated on the physical, mechanical, thermal and antioxidant characteristics of the films. The structural properties of the films were evaluated using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that adding ACHE and ACEO improved the water resistance of chitosan films. The FTIR spectroscopy analysis revealed covalent interaction and hydrogen bonding between chitosan and ACHE. The XRD and SEM analyses indicated that interactions occurred between the film matrix and A. campestris active compounds, which could be reflected by the physical and mechanical properties of composite films. Incorporating ACHE and ACAE in the chitosan matrix decreased the tensile strength. The film extensibility was reduced when ACHE and ACEO were added. All films exhibited great thermal stability as the degradation occurred above 300 degrees C. The addition of A. campestris active compounds, particularly extracts, to chitosan films notably increased the antioxidant and UV-Vis barrier properties. Chitosan films enriched with the A. campestris antioxidant compounds could be applied as food packaging alternatives" |
| Keywords: | "Antioxidants/*chemistry Artemisia/*chemistry Chitosan/*chemistry Food Packaging/methods Oils, Volatile/*chemistry Polyphenols/*chemistry Active film Antioxidant Artemisia campestris Chitosan Essential oil Polyphenols;" |
| Notes: | "MedlineMoalla, Salma Ammar, Imene Fauconnier, Marie-Laure Danthine, Sabine Blecker, Christophe Besbes, Souhail Attia, Hamadi eng Netherlands 2021/04/24 Int J Biol Macromol. 2021 Jul 31; 183:254-266. doi: 10.1016/j.ijbiomac.2021.04.113. Epub 2021 Apr 20" |
