Seasonal Changes in Chemical Profile and Antioxidant Activity of Padina pavonica Extracts and Their Application in the Development of Bioactive Chitosan/PLA Bilayer Film

Abstract

Seaweeds are a potentially sustainable source of natural antioxidants that can be used in the food industry and possibly for the development of new sustainable packaging materials with the ability to extend the shelf-life of foods and reduce oxidation. With this in mind, the seasonal variations in the chemical composition and antioxidant activity of brown seaweed (Padina pavonica) extracts were investigated. The highest total phenolic content (TPC) and antioxidant activity (measured by ferric reducing/antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and oxygen radical absorbance capacity (ORAC)) were found for P. pavonica June extract. The TPC of 26.69 ± 1.86 mg gallic acid equivalent/g, FRAP of 352.82 ± 15.41 µmole Trolox equivalent (TE)/L, DPPH of 52.51 ± 2.81% inhibition, and ORAC of 76.45 ± 1.47 µmole TE/L were detected. Therefore, this extract was chosen for the development of bioactive PLA bilayer film, along with chitosan. Primary or quaternary chitosan was used as the first layer on polylactic acid (PLA) films. A suspension of chitosan particles with entrapped P. pavonica extract was used as the second layer. X-ray photoelectron spectroscopy confirmed the presence of layers on the material surface. The highest recorded antioxidant activity of the newly developed films was 63.82% inhibition. The developed functional films exhibited antifogging and antioxidant properties, showing the potential for application in the food industry.

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

“…From tropical to temperate seas, Padina pavonica is extensively distributed because of its accessibility and ecological characteristics [25]. P. pavonica could be used in the production of food [26], and P. pavonica (Linnaeus) brown algae with antioxidant, antibacterial, and anticancer properties, is frequently used in soups, salads, and other foods [27]. Hormophysa cuneiformis has been shown to have a specific phenolic content, antioxidant properties, and antibacterial properties.…”

Seasonal Monitoring of Volatiles and Antioxidant Activity of Brown Alga Cladostephus spongiosus

“…The extracts from C. spongiosus have been reported to exhibit antioxidant, antibacterial, anticandidal, cytoprotective, insecticidal, and amoebicidal activities [4][5][6][7][8]. It has been previously reported that the bioactivity of the extracts could be affected by the season of algal harvest and extraction method [9][10][11]. However, to our knowledge, no studies on these effects have been performed for C. spongiosus.…”

Marine Algae Bioactives: Isolation, Characterization, and Potential Application

“…In this context, this SI consists of six original research papers [ 1 , 2 , 3 , 4 , 5 , 6 ] and two review papers [ 7 , 8 ] that address recent advances and current knowledge in the proposed field.…”

“…In addition to the direct addition of algae to various foods, scientists are now also researching the incorporation of bioactive algal extracts into functional food packaging, which can extend the shelf life of foods and ensure greater product safety and quality. In this Special Issue, Čagalj et al [ 6 ] published a paper in which they investigated seasonal variations in the composition and antioxidant activity of the brown alga Padina pavonica . They used microwave-assisted extraction to prepare the extracts.…”

“…They used microwave-assisted extraction to prepare the extracts. The extract with the highest phenolic content and antioxidant activity (algal material harvested in June) was used in combination with chitosan for the development of a bioactive polylactic acid film that showed anti-fogging and antioxidant effects, suggesting that extracts from P. pavonica could be used for the development of active food packaging solutions [ 6 ].…”