Alginate Films Enriched in Raspberry and/or Black Currant Seed Oils as Active Food Packaging

Area of Science:

• Food Science and Technology
• Materials Science
• Polymer Science

Background:

• Active food packaging aims to extend shelf life by incorporating functional components.
• Alginate films are biodegradable and biocompatible, making them suitable for food applications.
• Seed oils contain antioxidants that can protect packaged foods from oxidation.

Purpose of the Study:

• To develop and characterize active alginate films plasticized with glycerol and enriched with raspberry and/or black currant seed oils.
• To evaluate the potential of these films as active food packaging materials with antioxidant properties.

Main Methods:

• Alginate films were prepared using casting solution techniques with glycerol as a plasticizer and raspberry/black currant seed oils.
• Physicochemical, spectroscopic (FTIR), mechanical, water vapor transmission rate (WVTR), and antioxidant activity analyses were performed.
• Comparative analysis of films with and without seed oils, and between raspberry and black currant seed oils.

Main Results:

• Alginate films with seed oils showed changes in physical properties: increased thickness, reduced water content, higher yellowness, and lower water vapor permeability.
• Mechanical properties were slightly affected: lower Young's modulus and stress at break, but higher strain at break.
• Raspberry seed oil exhibited higher antioxidant capacity than black currant seed oil, a trend reflected in the modified alginate films.

Conclusions:

• Glycerol-plasticized alginate films enriched with raspberry and/or black currant seed oils demonstrate potential as active food packaging.
• The incorporated seed oils provide antioxidant properties, contributing to improved food preservation.
• These active films can help extend the shelf life of packaged food products.