Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract

Ece SÖĞÜT; Atıf Can SEYDİM

Article Details

Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract

Authors:

Ece SÖĞÜT | Atıf Can SEYDİM

Publisher:

İlknur BAĞDATLI

Journal:

Eurasian Journal of Food Science and Technology 2018 Vol.2 Issue 1, pp.19-27

Document Type:

Article

Publication Date:

8/2018

Document Language:

English

Document ID (Org No.):

2000422360

eISSN:

2667-4890

Abstract:

 


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.

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Article Details

Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract

Authors: Ece SÖĞÜT | Atıf Can SEYDİM

Publisher: İlknur BAĞDATLI

Journal: Eurasian Journal of Food Science and Technology 2018 Vol.2 Issue 1, pp.19-27

Document Type: Article

Publication Date: 8/2018

Document Language: English

Document ID (Org No.): 2000422360

eISSN: 2667-4890

Issues

Authors:

Ece SÖĞÜT | Atıf Can SEYDİM

Publisher:

İlknur BAĞDATLI

Journal:

Eurasian Journal of Food Science and Technology 2018 Vol.2 Issue 1, pp.19-27

Document Type:

Article

Publication Date:

8/2018

Document Language:

English

Document ID (Org No.):

2000422360

eISSN:

2667-4890