Chitosan-based films enriched with anthocyanin compounds for potential use as food packaging

Area of Science:

• Materials Science
• Food Science
• Polymer Science

Background:

• Growing environmental concerns regarding synthetic plastic waste necessitate sustainable food packaging solutions.
• Chitosan, a biopolymer derived from chitin, presents a biodegradable and biocompatible base for developing active packaging films.
• Anthocyanins, natural pigments found in grape skins, possess antioxidant properties beneficial for food preservation.

Purpose of the Study:

• To develop and characterize chitosan-based films incorporated with microparticles of anthocyanin-rich extract from grape skins (CFA).
• To evaluate the physical, mechanical, thermal, structural, morphological, and antioxidant properties of the developed films.

Main Methods:

• Chitin extraction and conversion to chitosan; isolation of anthocyanin-rich extract from grape skins.
• Preparation and characterization of film-forming emulsions (particle size, zeta potential, PDI).
• Film casting, followed by comprehensive analysis of film properties (thickness, mechanical, thermal, structural, morphological, color, antioxidant activity).

Main Results:

• Incorporation of grape skin extract reduced particle size and maintained favorable zeta potential and PDI values.
• Chitosan-anthocyanin films (CFA) exhibited enhanced thickness, tensile strength, elongation at break, and water vapor permeability.
• FTIR and thermal analyses confirmed intermolecular interactions and improved thermal stability with increasing extract concentration.
• SEM revealed more irregular surfaces in CFA, and antioxidant activity peaked around 15 days, indicating controlled release of phenolic compounds.

Conclusions:

• Enriching chitosan films with grape skin anthocyanins significantly improves their functional properties.
• These developed chitosan-anthocyanin films represent a promising sustainable alternative for food packaging applications.
• The controlled release of antioxidants suggests potential for extended food preservation benefits.