OLIVE LEAF EXTRACT INCORPORATED CHITOSAN FILMS FOR ACTIVE FOOD PACKAGING

Abstract

Packaging materials serve as a barrier to protect the food from the environment and new approaches with improved properties, such as active packaging, is gaining more attention nowadays. In this study, chitosan films containing olive leaf extract (OLE) as an additive were prepared and characterized in terms of mechanical, structural and biological properties. The addition of OLE improved not only the tensile strength (32 MPa) and elongation (9.3%) of chitosan films but also their barrier properties such as water vapor transmission rate of 657.52 g/m2day and moisture retention capability of 90.41%. Furthermore, chitosan films gained antibacterial properties with the addition of OLE and possessed a dose and time-dependent antioxidant activity compared to their extract-free equivalents. As a consequence, the present study suggests that chitosan films incorporated with OLE are a promising alternative as an active food packaging with enhanced mechanical, barrier, antioxidant and antibacterial properties.

Keywords

• Active packaging
• Antioxidant activity
• Chitosan film
• Mechanical properties
• Olive leaf extract

References

1. J. Wyrwa, and A. Barska, “Innovations in the food packaging market: active packaging,” Eur. Food Res. Technol., vol. 243, no. 10, pp. 1681–1692, 2017.
2. J. Jeevahan and M. Chandrasekaran, “Nanoedible films for food packaging: a review,” J. Mater. Sci., vol. 54, no. 19, pp. 12290–12318, 2019.
3. M. Ozdemir and J. D. Floros, “Active Food Packaging Technologies,” Crit. Rev. Food Sci. Nutr., vol. 44, no. 3, pp. 185–193, May 2004.
4. M. L. Rooney, “Introduction to active food packaging technologies,” Innov. Food Packag., pp. 63–79, Jan. 2005.
5. J. Gómez-Estaca, C. López-de-Dicastillo, P. Hernández-Muñoz, R. Catalá, and R. Gavara, “Advances in antioxidant active food packaging,” Trends Food Sci. Technol., vol. 35, no. 1, pp. 42–51, Jan. 2014.
6. H. Wang, J. Qian and F. Ding, “Emerging Chitosan-Based Films for Food Packaging Applications,” J. Agric. Food Chem., vol. 66, no. 2, pp. 395–413, Jan. 2018.
7. W. Zhang, Y. Zhang, J. Cao, and W. Jiang, “Improving the performance of edible food packaging films by using nanocellulose as an additive,” Int. J. Biol. Macromol., vol. 166, pp. 288–296, Jan. 2021.
8. Y. Orihara and Y. Ebizuk, “Production of Triterpene Acids by Cell-suspension Cultures of Olea europaea,” Olives Olive Oil Heal. Dis. Prev., pp. 341–347, Jan. 2010.

9. N. B. Ray, N. T. Lam, R. Luc, N. P. Bonvino, and T. C. Karagiannis, “Cellular and Molecular Effects of Bioactive Phenolic Compounds in Olives and Olive Oil,” Olive Olive Oil Bioact. Const., pp. 53–91, Jan. 2015.
10. M. A. Nunes, F. B. Pimentel, A. S. G. Costa, R. C. Alves, and M. B. P. P. Oliveira, “Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints,” Innov. Food Sci. Emerg. Technol., vol. 35, pp. 139–148, Jun. 2016.
11. F. Rodrigues, F. B. Pimentel, and M. B. P. P. Oliveira, “Olive by-products: Challenge application in cosmetic industry,” Ind. Crops Prod., vol. 70, pp. 116–124, Aug. 2015.
12. Z. H. Zhang, Z. Han, X. A. Zeng, X. Y. Xiong, and Y. J. Liu, “Enhancing mechanical properties of chitosan films via modification with vanillin,” Int. J. Biol. Macromol., vol. 81, pp. 638–643, Nov. 2015.
13. J. F. Rubilar, R. M. S. Cruz, H. D. Silva, A. A. Vicente, I. Khmelinskii, and M. C. Vieira, “Physico-mechanical properties of chitosan films with carvacrol and grape seed extract,” J. Food Eng., vol. 115, no. 4, pp. 466–474, Apr. 2013.
14. A. Aryaei, A. H. Jayatissa, and A. C. Jayasuriya, “Nano and micro mechanical properties of uncross-linked and cross-linked chitosan films,” J. Mech. Behav. Biomed. Mater., vol. 5, no. 1, pp. 82–89, Jan. 2012.
15. H. Koyu, A. Kazan, S. Demir, M. Z. Haznedaroglu, and O. Yesil-Celiktas, “Optimization of microwave assisted extraction of Morus nigra L. fruits maximizing tyrosinase inhibitory activity with isolation of bioactive constituents,” Food Chem., vol. 248, pp. 183–191.
16. A. Kazan, H. Koyu, I. C. Turu, and O. Yesil-Celiktas, “Supercritical fluid extraction of Prunus persica leaves and utilization possibilities as a source of phenolic compounds,” J. Supercrit. Fluids, vol. 92, pp. 55–59.
17. P. Mustafa et al., “PVA/starch/propolis/anthocyanins rosemary extract composite films as active and intelligent food packaging materials,” J. Food Saf., vol. 40, no. 1, p. e12725, Feb. 2020.
18. Y. E. Agustin and K. S. Padmawijaya, “Effect of glycerol and zinc oxide addition on antibacterial activity of biodegradable bioplastics from chitosan-kepok banana peel starch,” IOP Conf. Ser. Mater. Sci. Eng., vol. 223, no. 1, p. 12046, 2017.
19. F. Brahmi, B. Mechri, S. Dabbou, M. Dhibi, and M. Hammami, “The efficacy of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations,” Ind. Crops Prod., vol. 38, no. 1, pp. 146–152, Jul. 2012.
20. V. G. Kontogianni and I. P. Gerothanassis, “Phenolic compounds and antioxidant activity of olive leaf extracts,” Nat. Prod. Res., vol. 26, no. 2, pp. 186–189, Jan. 2012.
21. K. Kiritsakis, M. G. Kontominas, C. Kontogiorgis, D. Hadjipavlou-Litina, A. Moustakas, and A. Kiritsakis, “Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars,” J. Am. Oil Chem. Soc., vol. 87, no. 4, pp. 369–376, 2010.
22. D. Borjan, M. Leitgeb, Ž. Knez, and M. K. Hrnčič, “Microbiological and Antioxidant Activity of Phenolic Compounds in Olive Leaf Extract,” Molecules, vol. 25, no. 24. 2020.
23. Z. Kalaycıoğlu, E. Torlak, G. Akın-Evingür, İ. Özen, and F. B. Erim, “Antimicrobial and physical properties of chitosan films incorporated with turmeric extract,” Int. J. Biol. Macromol., vol. 101, pp. 882–888, Aug. 2017.
24. N. Banik, A. Hussain, A. Ramteke, H. K. Sharma, and T. K. Maji, “Preparation and evaluation of the effect of particle size on the properties of chitosan-montmorillonite nanoparticles loaded with isoniazid,” RSC Adv., vol. 2, no. 28, pp. 10519–10528, 2012.
25. N. Acosta et al., “Physical Stability Studies of Semi-Solid Formulations from Natural Compounds Loaded with Chitosan Microspheres,” Marine Drugs, vol. 13, no. 9. pp. 5901–5919, 2015.
26. G. A. Nasir, A. K. Mohammed, and H. F. Samir, “Biosynthesis and Characterization of SilverNanoparticles Using Olive Leaves Extractand Sorbitol,” Iraqi J. Biotechnol., vol. 15, no. 1, pp. 22–32, 2016.
27. H. Huang, Q. Yuan, and X. Yang, “Morphology study of gold–chitosan nanocomposites,” J. Colloid Interface Sci., vol. 282, no. 1, pp. 26–31, Feb. 2005.
28. W. Thakhiew, S. Devahastin, and S. Soponronnarit, “Effects of drying methods and plasticizer concentration on some physical and mechanical properties of edible chitosan films,” J. Food Eng., vol. 99, no. 2, pp. 216–224, Jul. 2010.
29. M. G. A. Vieira, M. A. Da Silva, L. O. Dos Santos, and M. M. Beppu, “Natural-based plasticizers and biopolymer films: A review,” Eur. Polym. J., vol. 47, no. 3, pp. 254–263, Mar. 2011.
30. S. Prateepchanachai, W. Thakhiew, S. Devahastin, and S. Soponronnarit, “Mechanical properties improvement of chitosan films via the use of plasticizer, charge modifying agent and film solution homogenization,” Carbohydr. Polym., vol. 174, pp. 253–261, Oct. 2017.
31. E. Musella et al., “Preparation and Characterization of Bioactive Chitosan-Based Films Incorporated with Olive Leaves Extract for Food Packaging Applications,” Coatings, vol. 11, no. 11. 2021.
32. P. Mustafa et al., “Improving functional properties of PVA/starch-based films as active and intelligent food packaging by incorporating propolis and anthocyanin,” Polym. Polym. Compos., vol. 29, no. 9, pp. 1472–1484, Nov. 2020.
33. L. Cui et al., “Preparation and characterization of chitosan membranes,” RSC Adv., vol. 8, no. 50, pp. 28433–28439, 2018.
34. L. Bastarrachea, S. Dhawan, and S. S. Sablani, “Engineering Properties of Polymeric-Based Antimicrobial Films for Food Packaging: A Review,” Food Eng. Rev., vol. 3, no. 2, pp. 79–93, 2011.
35. H. Haghighi et al., “Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications,” Food Hydrocoll., vol. 100, p. 105419, Mar. 2020.