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Barrier and mechanical properties of chitosan films with grape seed extract

By-products collected from food processing waste, such as fruit pomaces or grape seeds that are rich in still valuable antioxidant compounds, could be applied for the production of novel functional products thus improving their quality. This research is aimed to optimize the formulation of edible films made from chitosan (CS) and grape seed extract (GSE). Films are aimed to be furtherly used as antioxidant coatings, thus GSE was chosen for its known high phenolic content. Influence of chitosan concentration (2, 2.5 and 3 % w/v) and presence of GSE (0.3 % w/v) on mechanical, optical and barrier properties was tested. Knowledge on these parameters is important to tailor good coating design. By increasing CS concentration, lightness L* and b* decreased indicting green film taint. Presence of GSE significantly changed L*, a* and b* colour parameters. a* increased and b decreased indicating film reddish-blue taint, due to the presence of anthocyanins in grape seed extract. Films with added GSE component were more permeable to oxygen and water vapour than films with CS only. GSE probably changed the cohesiveness of CS chains, so barrier performance was decreased. In addition, CS films were more elastic than CS/GSE films while no significant changes on elasticity occurred after addition of GSE at all concentrations.

edible films, chitosan, grape seeds extracts, barrier properties

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