Combined Effect of Citric Acid and Polyphenol-Rich Grape Seed Extract towards Bioactive Smart Food Packaging Systems

Alginate films (2% w·v ) were prepared with varying concentrations (5-20% / ) of citric acid and aqueous grape seed extract (GSE) filtrate (11.66 ± 1.32 g GAE/L) using the solvent-evaporation method. Crosslinking alginate via ester bonds (FTIR analysis) with citric acid up to 10% ( / ) led to a 33%...

Full description

Saved in:

Bibliographic Details
Published in:	Polymers Vol. 15; no. 14; p. 3118
Main Authors:	Pažarauskaitė, Akvilė, Noriega Fernández, Estefanía, Sone, Izumi, Sivertsvik, Morten, Sharmin, Nusrat
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 21-07-2023 MDPI
Subjects:	Absorption spectra active packaging Alginates Analysis Antimicrobial agents Antioxidants Biological activity Biopolymers Citric acid Crosslinked polymers Crosslinking E coli Elongation Escherichia coli Food Food packaging grape seed extract Grapes Instrument industry Mechanical properties Packaging industry Packaging machinery Permeability Polyphenols Scavenging Sodium sodium alginate Software Tensile strength Water vapor United States Norway Germany United Kingdom > UK citric acid sodium alginate active packaging grape seed extract
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Alginate films (2% w·v ) were prepared with varying concentrations (5-20% / ) of citric acid and aqueous grape seed extract (GSE) filtrate (11.66 ± 1.32 g GAE/L) using the solvent-evaporation method. Crosslinking alginate via ester bonds (FTIR analysis) with citric acid up to 10% ( / ) led to a 33% increase in tensile strength, a 34% reduction in water vapor transmission rate (WVTR), and had no impact on elongation at break. Crosslinking alginate with citric acid in the presence of GSE increased the tensile strength by 17%, decreased WVTR by 21%, and significantly improved DPPH scavenging activity. Moreover, after incubation for 24 h at 37 °C, the film-forming solutions exhibited increased antimicrobial activity, resulting in 0.5- and 2.5-log reductions for and , respectively, compared to the values obtained without the addition of GSE. The stronger inhibitory effect observed against Gram-positive bacteria can be attributed to the unique composition and structure of their cell walls, which creates a barrier that restricts the penetration of polyphenols into the cells. The pH adjustment of the GSE film-forming solution from 2.0 to 10.0 shifted the UV/VIS absorption spectra, resulting in a colour change from yellow to red. The findings of this study have showcased the potential of combining GSE and citric acid to enhance the functionality and bioactivity of alginate films for applications in smart food packaging.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2073-4360 2073-4360
DOI:	10.3390/polym15143118