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KMID : 1007520230320020157
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Food Science and Biotechnology
2023 Volume.32 No. 2 p.157 ~ p.167
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Characterization and antioxidant properties of chitosan/ethyl-vanillin edible films produced via Schiff-base reaction
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Jianfei Zhu
Xiaomei Chen
Tingting Huang
Dongling Tian
Ruiping Gao
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Abstract
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In this paper, chitosan/ethyl-vanillin (CS-EV) Schiff-base edible films with CS and EV at different concentrations and ratios were successfully prepared. The optical barrier properties, water contact angle, mechanical performance, water vapor transmission, antioxidant properties, thermal properties, and morphological structure of the films were compared. The results suggested that the tensile strength (TS) attained a maximum value of 64.63 MPa at a concentration of 4% EV. Moreover, water diffusion was prevented through the compact structure of the CS-EV edible film. Additionally, the two sides of the CS-EV film show different textures due to their different hydrophilicity/hydrophobicity. In particular, the films of CS possessed superior thermal stability, while those of CS-EV exhibited higher antioxidant activity.
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KEYWORD
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Chitosan, Ethyl-vanillin, Film, Schiff base, Edible
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