Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules
Jin Liang, Hua Yan, Jiuya Zhang, Wenzhong Dai, Xueling Gao, Yibin Zhou, Xiaochun Wan∗, Pradeep Puligundla
Carbohydrate Polymers 171 (2017) 300–306
Antioxidant edible films based on chitosan hydrochloride (CHC) and epigallocatechin gallate (EGCG)-loaded nanocapsules (NCs) were developed. The CHC films incorporated with NCs were prepared by a casting method in three different proportions. The obtained films were characterized using the techniques including scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction. Meanwhile, the mechanical and color properties, optical transmittance, EGCG release profile and antioxi-dant activity were also determined. The addition of NCs to CHC films increased their tensile strength (TS) and the percent elongation at break (%E). Lightness was significantly decreased in the NCs embedded films compared to controls, which in turn led to high antioxidant activity and excellent barrier prop-erties against visible light. EGCG was rapidly released into food simulant although the concentration fluctuates over time. Therefore, these films can prevent the oxidation of fatty food stuffs.