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

Alginate films plasticized with glycerol and enriched in raspberry and/or black currant seed oils were prepared via casting solution techniques. The intention was to create active films for food packaging where antioxidants in a film would deactivate oxidants in a packed product or its surroundings,...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2024-05, Vol.29 (9), p.2012
Main Authors: Kowalonek, Jolanta, Łukomska, Bogna, Łukomska, Olga, Stachowiak-Trojanowska, Natalia
Format: Article
Language:English
Subjects:
alginate film
Alginates - chemistry
Antioxidants - chemistry
Antioxidants - pharmacology
Biopolymers
black currant oil
Carotenoids
Chlorophyll
Fatty acids
Food
Food packaging
Food Packaging - methods
Glycerol
infrared spectroscopy
Mechanical properties
Moisture content
Plant Oils - chemistry
Plastics
raspberry oil
Ribes - chemistry
Rubus - chemistry
Seeds
Seeds - chemistry
Spectrum analysis
Steam
Triglycerides
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Summary:Alginate films plasticized with glycerol and enriched in raspberry and/or black currant seed oils were prepared via casting solution techniques. The intention was to create active films for food packaging where antioxidants in a film would deactivate oxidants in a packed product or its surroundings, improving conditions inside packaging and extending the shelf life of such a product. The prepared materials were characterized by physicochemical, spectroscopic, mechanical, water vapor transmission (WVTR), and antioxidant activity analysis. Infrared spectra of the alginate films with oils were similar to those without the additive; the band with a maximum at about 1740 cm stood out. The prepared materials with oils were thicker, contained less water, were more yellow, and were less permeable to water vapor. Moreover, the presence of the oil in the films resulted in a slightly lower Young's modulus and lower stress at break values but higher strain at break. The antioxidant capacity of raspberry seed oil itself was about five times higher than that of black currant seed oil, and a similar trend was noticed for films modified with these oils. The results indicated that both oils could be used as active substances with antioxidant properties in food packaging.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules29092012