Evaluation of antioxidant films of chitosan with Aquilaria agallocha extract as packaging material

In this study, the bark of the Aquilaria agallocha was extracted, and the phenolic content of A. agallocha extract was determined using high‐performance liquid chromatography–diode array detector. The A. agallocha extract–chitosan edible films were prepared by using a different amount of A. agalloch...

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Bibliographic Details
Published in:	Journal of food science Vol. 88; no. 6; pp. 2571 - 2582
Main Authors:	Karkar, Büşra, Şahin, Saliha, Bekiz, Dilara, Akça, Bekir, Özakın, Cüneyt
Format:	Journal Article
Language:	English
Published:	United States Wiley Subscription Services, Inc 01-06-2023
Subjects:	Antibacterial activity antimicrobial activity antioxidant Antioxidants Aquilaria Aquilaria agallocha Biodegradation Chitosan E coli edible chitosan film Equivalence Food packaging Fourier analysis Fourier transforms Gallic acid Infrared analysis Infrared spectroscopy Liquid chromatography Packaging materials Permeability Phenolic compounds Phenols Physical properties Scanning electron microscopy Swelling ratio Thickness Vitamin E Water vapor Aquilaria agallocha antioxidant antimicrobial activity edible chitosan film
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Summary:	In this study, the bark of the Aquilaria agallocha was extracted, and the phenolic content of A. agallocha extract was determined using high‐performance liquid chromatography–diode array detector. The A. agallocha extract–chitosan edible films were prepared by using a different amount of A. agallocha extract (0, 1, 4, and 8 mL) and chitosan solution. Some physical properties of A. agallocha extract–chitosan edible films, water vapor permeability, solubility, swelling ratio, humidity ratio, thickness, scanning electron microscopy, and Fourier transform infrared spectroscopy analysis were investigated. The antibacterial activities, total phenolic content, and antioxidant capacity analysis of the A. agallocha extract–chitosan edible films were performed. The total phenolic content (0, 1, 4, and 8 mL of A. agallocha extract–chitosan edible films 0.92 ± 0.09, 1.34 ± 0.04, 2.94 ± 0.10, and 4.62 ± 0.10 mg gallic acid equivalent (GAE)/g film, respectively) and antioxidant capacity (0, 1, 4, and 8 mL of A. agallocha extract–chitosan edible films 52.61 ± 2.85, 104.28 ± 4.78, 304.30 ± 18.23, and 592.11 ± 0.67 mg Trolox equivalent (TE)/g film, respectively) of A. agallocha extract–chitosan edible films increased with the increase in the amount of extract. At the same time, the increase in the amount of antioxidant capacity improved the physical features of the films. The results of the antibacterial activity studies showed that all of the A. agallocha extract–chitosan edible films prevented bacterial growth from Escherichia coli and Staphylococcus aureus considering controlling group. Practical Applications To investigate the activity of antioxidant extract–biodegradable film, the A. agallocha extract–chitosan edible film had prepared. The results showed that A. agallocha extract–chitosan edible film was antioxidant and antibacterial properties and was used as food packaging material successfully.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/1750-3841.16613