Development of Biocomposites with Antioxidant Activity Based on Red Onion Extract and Acetate Cellulose

Abstract

Antioxidant biocomposites have been successfully developed from cellulose acetate, eco-friendly triethyl citrate plasticizer and onion extract as a source of natural antioxidants. First, an onion extraction process was optimized to obtain the extract with highest antioxidant power. Extracts under absolute ethanol and ethanol 85% were the extracts with the highest antioxidant activity, which were the characterized through different methods, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2ʹ-azinobis(3-ethylbenzothiazoline-6-sulphonate)), that measure radical scavenger activity, and polyphenolic and flavonoid content. Afterwards, the extract was incorporated in cellulose acetate as polymer matrix owing to develop an active material intended to oxidative sensitive food products packaging. Different concentrations of onion extract and plasticizer were statistically studied by using response surface methodology in order to analyze the influence of both factors on the release of active compounds and therefore the antioxidant activity of these materials.

Improving polyphenolic thermal stability ofAristotelia Chilensisfruit extract by encapsulation within electrospun cyclodextrin capsules

“…Total phenolic content was estimated colorimetrically by means of the Folin–Ciocalteu method with slight modifications (Lopez de Dicastillo, Navarro, Guarda, & Galotto, ; Singleton, Orthofer, & Lamuela‐Raventós, ). Results were expressed as equivalent mg gallic acid per g of dried sample.…”

Plant antimicrobial polyphenols as potential natural food preservatives

“…It has been acknowledged that the delivery rate of bioactive compounds from films or edible coatings to food is faster when the release is a consequence of their swelling or dissolution, which is conditioned by the nature of the food matrix in direct contact and the polymer matrix of film or coating . Furthermore, the time and temperature of contact, the polymer matrix (promoting or no interaction) with phenolics via functional groups, the properties (chemical structure and polarity) of the phenolic compounds (migrating substances), and their contents in the edible films have been reported to affect the migration rate through coatings to foods in contact . Additionally, the microstructure of the polymer matrix and the way in which the phenolic compounds are oriented with respect to the food based on their hydrophilic or hydrophobic properties strongly affect their migration and thus their effectiveness in protecting foods in contact.…”

“…200 Furthermore, the time and temperature of contact, 204 the polymer matrix (promoting or no interaction) with phenolics via functional groups, 199,201,203 the properties (chemical structure and polarity) 200 of the phenolic compounds (migrating substances), and their contents in the edible films have been reported to affect the migration rate through coatings to foods in contact. 198,199,202,205 Additionally, the microstructure of the polymer matrix 206 and the way in which the phenolic compounds are oriented with respect to the food based on their hydrophilic or hydrophobic properties strongly affect their migration and thus their effectiveness in protecting foods in contact. Edible coating or active packaging design should thus exploit the possibility of tuning the physicochemical interactions between antimicrobial plant phenolics and the polymers, which are the main components of edible coatings/packaging materials, to control their release kinetics.…”

On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications

“…Finally, the antioxidant effectiveness followed comparative tendency to the catechin release, as demonstrates the antioxidant measurements determined by means of the reduction of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical [ 93 ]. The DPPH method is one of the most used to determine the antioxidant activity in the active food packaging field mainly because it is simple, inexpensive and robust technique [ 131 ]. Additionally, it allows monitoring the inhibition of the radical DPPH oxidation, which can be neutralized either by direct reduction via single electron transfer (SET) or by radical quenching via hydrogen atom transfer (HAT), and in nature SET and HAT mechanisms almost occur together [ 132 ].…”