Enhanced Antioxidant Activity Of Fish Gelatine-chitosan Edible Films Incorporated With Procyanidin

Since currently there are a number of problems in the nature arising from non-biologically degradable synthetic polymer materials, the development of biologically degradable as well as edible packaging films is being carried out to diminish problems with environmental waste. Due to the well biological compatibility of natural materials such as gelatine and chitosan, as well as their excellent capability to make a film and the lack of toxicity, therefore they can be considered hopeful applicants for food packaging. For further improvement of the food protective capacity of fish gelatine-chitosan films,procyanidin (PC), as an antioxidant agent, can be used for the food safety. This thesis aim is to prepare a novel fish gelatine-chitosan edible film supplemented with procyanidin and evaluate its properties.First, film-forming solution based on gelatine and chitosan were prepared.Afterwards, procyanidin at 0.50 mg/mL was supplemented into that solution,which enhanced its antioxidant activity which is good for shelf life prolongation of food. And this allowed us to prepare a novel film, continue studying of its properties, and use it as a food packaging in this paper.Second, prepared solutions showed good antioxidant activity by means of four antioxidant assays. The results suggested that the supplementation of procyanidin made the fish gelatine-chitosan film possess the highest ABTS radical scavenging activity up to 95.63% at 1.00 mg/mL concentration. At meantime, solutions possessed antibacterial activity against two bacteria Staphylococcus aureus and Escherichia coli due to the presence of chitosan.Third, in relation to mechanical properties, drop in TS (27.17±2.35%) and gain in EAB (33.42±2.48%) were found for film with 1.00 mg/mL of procyanidin. Moreover, addition of PC into the fish gelatine-chitosan edible film enhanced its light barrier property against UV light compared with control. As for film solubility and swelling percentage, they were slightly decreased and reached up to 25.19% and 45.79%, respectively. At the same time FTIR was used to assess interactions between fish gelatine, chitosan and procyanidin, indicating that there were only physical interactions, such as hydrogen or covalent bonds.Fourth, all composite films including control sample demonstrated compacted, sleek and uniform surfaces neither with porous nor granulated structures by SEM. However, the cross-sections of fish gelatine-chitosan edible films incorporated with PC showed non-uniform surfaces at 1.00 mg/mL. In relation to AFM topographies of film surfaces, it was found that the supplementation of PC into fish edible films led to minor increment in roughness.