Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract

Yıl 2018, Cilt: 2 Sayı: 1, 19 - 27, 31.08.2018

Ece Söğüt Atıf Can Seydim

Öz

In
this study, the antioxidant chitosan (CH) films were prepared by incorporating
quinoa extract (QE) (5, and 10%, wt) into CH film solutions. The effect of QE
incorporation into CH film was evaluated by physicomechanical, and active
properties (antioxidant, and antimicrobial activity). Active compounds were
extracted from QE by distilled water at 60°C during 6 hours. The total phenolic
content and 2,2-Diphenyl-1-picrylhydrazyl
(DPPH) radical scavenging activity of QE were found as 34.35±0.27 mg
GAE/100 g (dry weight) and 25.61±1.36 %, respectively. QE included CH films
showed higher water vapor permeability values (WVP) and moisture content
(p<0.05). The transmittance and L*
values of film samples decreased with the increasing QE content whereas opacity
and a* values increased (p<0.05).
The elastic modulus and tensile strength of CH films did not change
significantly by the incorporation of QE, however, the elongation at break
values of films increased with the increasing amount of QE. CH films
incorporated with QE extract exhibited 15.60±0.68 and 17.92±1.2% of DPPH
radical scavenging activity for 5% QE and 10% QE incorporation, respectively.
All film samples showed antimicrobial activity against Escherichia coli, and
Listeria monocytogenes but QE incorporation did not promote the antimicrobial
activity of CH films. CH films with active properties could have a potential to
be used as active food packaging films along with conventional packaging films
that could reduce the amount of film used.

Anahtar Kelimeler

Antimicrobial, Antioxidant, Chitosan, Quinoa Extract

Kaynakça

• 1. Alvarez-Jubete L., Wijngaard H., Arendt E. K. & Gallagher E. 2010. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking, Food Chemistry, 119, 770-778.
• 2. Standard test methods for water vapor transmission of materials Standard Designations: E96-95 1995 Annual book of ASTM standards, American Society for Testing and Materials, Philadelphia, PA.
• 3. Standard test method for tensile properties of thin plastic sheeting Standard Designations: D882 2001mAnnual book of ASTM standards, American Society for Testing and Materials, Philadelphia, PA.
• 4. Carciochi R. A., Manrique G. D. & Dimitrov K. 2015. Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds, Journal of Food Science and Technology, 52(7), 4396-4404.
• 5. Coma V., Gros, M. A., Garreau S., Copinet A., Salin F. & Deschamps A. 2002. Edible antimicrobial films based on chitosan matrix, Journal of Food Science, 67(3), 1162–1169.
• 6. Duan J. L. & Zhang S. Y. 2013. Application of chitosan based coating in fruit and vegetable preservation: A review, Food Processing & Technology, 4, 227.
• 7. Dutta P. K., Dutta J. & Tripathi V. S. 2004. Chitin and chitosan: Chemistry, properties and applications. Journal of Scientific and Industrial Research, 63(1), 20-31.
• 8. Działo M., Mierziak J., Korzun U., Preisner M., Szopa J. & Kulma A. 2016. The Potential of Plant Phenolics in Prevention and Therapy of Skin Disorders, International Journal of Molecular Sciences, 17(2), 160.
• 9. Fernandes L., Pereira J. A., Lopez-Cortes I., Salazar D. M., Ramalhosa E. & Casal, S. 2015. Lipid composition of seed oils of different pomegranate (Puni granatum L.) cultivars, Spain International Journal of Food Studies, 4, 95-103.
• 10. Ferreira A. S., Nunes C., Castro A., Ferreira P. & Coimbra, M. A. 2014. Influence of grape pomace extract incorporation on chitosan films properties, Carbohydrate Polymers, 113, 490–499.
• 11. Friesen K., Chang C. & Nickerson M. 2015. Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties, Food Chemistry, 172, 18-23.
• 12. Hirose Y., Fujita T., Ishii T. & Ueno N. 2010. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan, Food Chemistry, 119, 1300–1306.
• 13. Hosseini M. H., Razavi S.H. & Mousavi M.A. 2009. Antimicrobial, physical and mechanical properties of chitosan based films incorporated with thyme, clove and cinnamon essential oils, Journal of Food Processing and Preservation, 33(6), 727-743.
• 14. Jahed E., Khaledabad M. A., Bari M. R. & Almasi, H. 2017. Effect of cellulose and lignocellulose nanofibers on the properties of Origanum vulgare ssp. gracile essential oil-loaded chitosan films, Reactive and Functional Polymers, 117, 70-80.
• 15. Kanmani P. & Rhim J. W. 2014. Physicochemical properties of gelatin/silver nanoparticle antimicrobial composite films, Food Chemistry, 148, 162–169.
• 16. Kurek M., Scetar M., Voilley A., Galic K. & Debeaufort F. 2012. Barrier properties of chitosan coated polyethylene, Journal of Membrane Science, 403, 162–168.
• 17. Liu J., Liu S., Wu Q., Gu Y., Kan J. & Jin C. 2017. Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film, Food Hydrocolloids, 73, 90-100.
• 18. López Mata M. A., Ruiz Cruz S., Ornelas Paz J. J., Toro Sánchez C. L., Márquez Ríos E., Silva Beltrán N. P., Cira Chávez L. A. & Burruel Ibarra S. E. 2018. Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde, Journal of Polymers and the Environment, 26, 452–461.
• 19. Mei J., Yuan Y., Wu Y. & Li Y. 2013. Characterization of edible starch–chitosan film and its application in the storage of Mongolian cheese, International Journal of Biological Macromolecules, 57, 17–21.
• 20. Moradi M., Tajik H., Razavi Rohani S. M., Oromiehie A. R., Malekinejad H., Aliakbarlu J. & Hadian M. 2012. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract, LWT—Food Science and Technology, 46, 477–484.
• 21. Ojagh S. M., Rezaei M., Razavi S. H. & Hosseini S. M. H. 2010. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water, Food Chemistry, 122(1), 161-166.
• 22. Pagno C. H., Costa T. M. H., Menezes E. W., Benvenutti E. V., Hertz P. F., Matte C. R., Juliano-Tosati V., Monteiro A. R., Rios A. O. & Flôres S. H. 2015. Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity, Food Chemistry, 173, 755–762.
• 23. Pereda M., Dufresne A., Aranguren M. I. & Marcovich N. E. 2014. Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals, Carbohydrate Polymers, 101, 1018–1026.
• 24. Rivero S., García M. A. & Pinnoti A. 2010. Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films, Innovative Food Science and Emerging Technologies, 11(2), 369–375.
• 25. Rubentheren V., Ward T. A., Chee C. Y. & Nair P. 2015. Physical and chemical reinforcement of chitosan film using nanocrystalline cellulose and tannic acid, Cellulose, 22, 2529-2541.
• 26. Rubilar J. F., Cruz R. M., Silva H. D., Vicente A. A., Khmelinskii I. & Vieira M. C. 2013. Physico-mechanical properties of chitosan films with carvacrol and grape seed extract, Journal of Food Engineering, 115, 466-474.
• 27. Sanchez-Moreno, C. 2002. Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems, Food Science and Technology International, 8(3), 121–137.
• 28. Singleton V. L., Orthofer R. & Lamuella-Raventos R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent, Methods in Enzymology, 299, 152-178.
• 29. Sun X., Wang Z., Kadouh H., & Zhou K. 2014. The antimicrobial, mechanical, physical and structural properties of chitosan-gallic acid films, LWT-Food Science and Technology, 57, 83-89.
• 30. Wang L., Dong Y., Men H., Tong J. & Zhou J. 2013. Preparation and characterization of active films based on chitosan incorporated tea polyphenols, Food Hydrocolloids, 32, 35-41.