Development of chitosan-based edible film incorporated with purified flavonoids from Moringa oleifera: Structural, thermal, antibacterial activity and application

Purified flavonoids (PF) from Moringa oleifera leaves were incorporated in chitosan (CS) polymer at different concentrations (0.5–4%) to produce a novel edible film. The physical, structure, mechanical, and bio-functional characterizations of the film were evaluated. The incorporation of PF signific...

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Bibliographic Details
Published in:Food chemistry 2024-11, Vol.457, p.140059, Article 140059
Main Authors: Hamed, Yahya S., Hassan, Khloud R., Ahsan, Hafiz Muhammad, Hussain, Muhammad, Abdullah, Wang, Jian, Zou, Xian-Guo, Bu, Tingting, Rayan, Ahmed M., Yang, Kai
Format: Article
Language:English
Subjects:
Animals
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - isolation & purification
Anti-Bacterial Agents - pharmacology
Bacteria - drug effects
Beef burger preservation
Bio-functional properties
Biodegradable films
Cattle
Chitosan - chemistry
Chitosan - pharmacology
Edible Films
Flavonoids - chemistry
Flavonoids - isolation & purification
Flavonoids - pharmacology
Food Packaging - instrumentation
Moringa oleifera
Moringa oleifera - chemistry
Pathogenic bacteria
Permeability
Plant Extracts - chemistry
Plant Extracts - isolation & purification
Plant Extracts - pharmacology
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Summary:Purified flavonoids (PF) from Moringa oleifera leaves were incorporated in chitosan (CS) polymer at different concentrations (0.5–4%) to produce a novel edible film. The physical, structure, mechanical, and bio-functional characterizations of the film were evaluated. The incorporation of PF significantly (p 
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140059