Influence of α-tocopherol on physicochemical properties of chitosan-based films
By J. Martins, M. Cerqueira, António Augusto Vicente. 2012
486 citations recorded by the source corpus.
Chitosan has been exploited as a material for the development of edible films, and additionallycan be used as a carrier of functional compounds such as a-tocopherol. The aim of this work was to evaluate the effects of the incorporation of a-tocopherol in chitosan-based films. FTIR and thermal analyses were performed and showed that the incorporation of a-tocopherol affects the chemical structure of chitosan-based films with the establishment of new chemical bonds and the decrease of crystallinity. Results also showed that theincreaseofa-tocopherolconcentrationpromotesadecrease ofwatercontent(from12.6 to11.4%)of the films. The addition of a-tocopherol to chitosan films leads to a significant reduction (p<0.05) of tensile strength from 34.06 to 16.24 MPa, and elongation-at-break from 53.84 to 23.12%. Film opacity values (ranging from 4.74 to 7.83%) increased when a-tocopherol was incorporated into the film. Antioxidant capacity of chitosan-based films was evaluated and was enhanced when a-tocopherol was present in the film matrix. Results showed that a-tocopherol can be successfully added to the chitosan films enhancing the final quality and shelf-life extension of food products.
Subfields: Biomaterials, Plant Science, Polymers and Plastics
View Paper: https://www.semanticscholar.org/paper/17a6724dcc30e2b6dceb7c4e6a6e2cdf06c365dd
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Citations in the corpus
- Active food packaging prepared with chitosan and olive pomace (2018, background): “According to Martins et al. (2012) and Siripatrawan and Harte (2010), factors such as water sensitivity may also affect the WVP of chitosan films.”