Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings

Nasreddine Benbettaieb 1, 2 Cadhla Tanner 2, 3 Philippe Cayot 1 Thomas Karbowiak 1 Frédéric Debeaufort 2, 1, *
* Auteur correspondant
1 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
2 Département Génie biologique [IUT de Dijon/Auxerre - université de Bourgogne]
3 Department of Microbiology and Environmental Research Institute (Cork, Ireland)
Abstract : This work deals with the study of the release kinetics of some natural antioxidants (ferulic acid, caffeic acid and tyrosol) from chitosan-fish gelatin edible films immersed ethanol at 96%, as well as the kinetics of their antioxidant activity using the DPPH assay. The aim was to determine how film functional properties influence the release kinetic and antioxidant activity. The addition of antioxidants to chitosan-fish gelatin matrix decreased the water vapour permeability by more than 30%. The tensile strength (TS) increased up to 50% after the incorporation of antioxidants. Some molecular interactions between polymer chains and antioxidants were confirmed by FTIR where spectra displayed a shift of the amide-III peak. Films containing caffeic acid or a caffeic-ferulic acid mixture exhibited the highest radical scavenging activity, leading to a 90% antioxidant activity at equilibrium but the release rate controlled the efficacy of the system.
Keywords : Chitosan-fish gelatin film Functional and structural properties Release properties Free radical scavenging activity Active packaging
Type de document :
Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01667306
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mardi 19 décembre 2017 - 11:41:31
Dernière modification le : vendredi 24 mai 2019 - 09:50:09

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UNIV-BOURGOGNE | AGROSUP-DIJON | AGROSUP-PAM | PAM

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Nasreddine Benbettaieb, Cadhla Tanner, Philippe Cayot, Thomas Karbowiak, Frédéric Debeaufort. Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings. Food Chemistry, Elsevier, 2018, 242, pp.369 - 377. ⟨10.1016/j.foodchem.2017.09.065⟩. ⟨hal-01667306⟩

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