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Carbohydr Polym. 2017 Feb 10;157:1153-1161. doi: 10.1016/j.carbpol.2016.10.080. Epub 2016 Oct 29.

Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts.

Author information

1
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain. Electronic address: emtalar@etsid.upv.es.
2
Faculty of Technology and Metallurgy, Department of Chemical Engineering, University of Belgrade, Serbia.
3
Faculty of Agriculture, Department of Food Thechnology and Biochemistry, University of Belgrade, Serbia.
4
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain.

Abstract

The aim of this study was to analyse the antioxidant activity of different polymeric matrices based on chitosan and starch, incorporating a thyme extract (TE) rich in polyphenols. TE provided the films with remarkable antioxidant activity. When mixed with chitosan, the polyphenols interacted with the polymer chains, acting as crosslinkers and enhancing the tensile behaviour of films. The opposite effect was observed when incorporated into the starch matrix. All the films became darker, more reddish and less transparent when TE was incorporated. These colour changes were more marked in starch matrices, which suggests that TE compounds were poorly encapsulated. The use of chitosan-based matrices carrying TE polyphenols is recommended as a means of obtaining antioxidant films, on the basis of their tensile response and greater antioxidant activity, which could be associated with the development of polyphenol-chitosan interactions, contributing to a better protection of the functionality of polyphenols during film formation and conditioning.

KEYWORDS:

Colour; DPPH method; Gloss; Microstructure; Tensile properties

PMID:
27987818
DOI:
10.1016/j.carbpol.2016.10.080
[Indexed for MEDLINE]

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