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Development of tea extracts and chitosan composite films for active packaging materials
1Department of Food Science and Technology, School of Agriculture and Biology, Bor Luh Food Safety Centre, Shanghai Jiao Tong University, Shanghai, China.
International Journal of Biological Macromolecules
|April 23, 2013
Summary
Incorporating green tea extracts (GTE) and black tea extracts (BTE) into chitosan films enhances their antioxidant properties and reduces water vapor permeability. GTE films demonstrated superior antioxidant activity across various food simulants.
Area of Science:
- Food Science and Technology
- Materials Science
- Polymer Chemistry
Background:
- Chitosan films are widely explored for active packaging applications due to their biodegradability and film-forming capabilities.
- Incorporating natural antioxidants into chitosan matrices can enhance their functional properties and extend shelf life.
- Tea extracts, rich in polyphenols, are potential candidates for imparting antioxidant activity to packaging materials.
Purpose of the Study:
- To investigate the impact of green tea extracts (GTE) and black tea extracts (BTE) on the physical, structural, and antioxidant properties of chitosan films.
- To evaluate the efficacy of GTE and BTE as active agents in chitosan-based active packaging.
- To compare the performance of GTE and BTE in enhancing chitosan film characteristics.
Main Methods:
- Chitosan films were prepared with varying concentrations (0.5%, 1%, 2%) of GTE and BTE.
- Water vapor permeability, antioxidant activity (DPPH radical scavenging), and structural properties (DSC, FTIR) were analyzed.
- Film performance was assessed in different food simulants (0%, 20%, 75%, 95% ethanol).
Main Results:
- The addition of GTE and BTE significantly reduced water vapor permeability and enhanced the antioxidant capacity of chitosan films.
- GTE-containing films exhibited stronger DPPH radical scavenging activity than BTE films across all tested food simulants.
- Differential Scanning Calorimetry (DSC) and Fourier-Transform Infrared Spectroscopy (FTIR) indicated strong interactions within the composite film matrix, influencing physical and mechanical properties.
Conclusions:
- Incorporation of tea extracts, particularly GTE, yields active chitosan films with improved antioxidant properties and reduced water vapor permeability.
- These findings suggest that tea extract-modified chitosan films offer promising new formulation strategies for antioxidant active packaging.
- The study highlights the potential of natural additives to create functional food packaging materials with enhanced performance.
