Biodegradable Rice Starch/Carboxymethyl Chitosan Films with Added Propolis Extract for Potential Use as Active Food Packaging

Abstract

Active films from rice starch/carboxymethyl chitosan (RS/CMCh) incorporated with propolis extract (ppl) were developed and characterized. The effect of the ppl content (0–10% w/w based on RS/CMCh) on the developed films’ properties were determined by measuring the optical, mechanical, thermal, swelling, barrier, antimicrobial, and antioxidant attributes. The thermal stability and biodegradability of the films were also investigated. As the ppl content increased, free radical scavenging and a* and b* color values increased, whereas luminosity (L*) and swellability of the films decreased. The active films with 5–10% ppl possessed antimicrobial ability against Gram-positive bacteria (Staphylococcus aureus and Bacillus cereus). The active film with 10% ppl displayed increased flexibility and thermal stability, without a change in oxygen permeability. The results indicated that incorporation of ppl into RS/CMCh film could enhance the films’ antioxidant and antimicrobial properties.

Characterization of Chitosan Film Incorporated with Curcumin Extract

“…The FTIR spectra of chitosan films ( Figure 7 a) and the infrared spectra of chitosan incorporated with 0.16 mg/mL of curcumin extract ( Figure 7 b) should be obtained at peaks between 3500 and 3000 cm −1 . The characteristic peaks of chitosan are at 3455 cm −1 (O–H stretching), 2867 cm −1 (C–H stretching) [ 29 , 30 ], 1647 cm −1 (N–H bending), 1319 cm −1 (C–N stretching or amide II) [ 31 , 32 ], and 1023 cm −1 (C–O stretching) [ 17 , 33 ]. This shows that the stretching vibration of free hydroxyl and the symmetric stretching of the N–H bonds (amide A) [ 34 ] in an amino group are stronger in the control films when compared to the chitosan incorporated with curcumin extract [ 30 ].…”

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

“…The microstructure of films has an important effect on the physical properties of the films. The addition of RHE damaged the cross‐section microstructure of the films and weakened the bonding between the film components, resulting in a decrease in TS and increase in EB . Also, the WVP increased because more cracks on the surface of film made water evaporation easier …”

Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review

“…The intermolecular interactions are key factors affecting the barrier, mechanical, and thermal properties of the films (Figure 4). Different from the films without propolis extract, the films containing propolis extract commonly exhibit two changes in the FT‐IR spectra: (1) the absorption bands of the films (e.g., O−H/N−H stretching around 3,300 cm −1 and C−O stretching at 1,200 to 1,000 cm −1 ) shift and/or broaden after the addition of propolis extract, which is associated with the formation of intermolecular bonding bond, hydrophobic force, and electrostatic interactions between the functional groups of film matrix and propolis extract (Borges & de Carvalho, 2015; Borges et al., 2016; Chang‐Bravo et al., 2014; Correa‐Pacheco et al., 2019; Hajinezhad et al., 2020; Matei et al., 2015; Siripatrawan & Vitchayakitti, 2016; Suriyatem et al., 2018; Villalobos et al., 2017); (2) the characteristic bands of polyphenol‐rich propolis extract (e.g., C = O stretching around 1,700 cm −1 and C = C stretching at 1,400 to 1,650 cm −1 ) can be observed in the films (Ahi et al., 2019; Correa‐Pacheco et al., 2019; Hajinezhad et al., 2020; Siripatrawan & Vitchayakitti, 2016; Suriyatem et al., 2018; Ulloa et al., 2019). Significant FT‐IR spectral changes can be clearly detected when the content of polyphenolic compounds excesses a certain level (Correa‐Pacheco et al., 2019; Siripatrawan & Vitchayakitti, 2016).…”