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KMID : 1134820200490111268
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 11 p.1268 ~ p.1274
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Characterization of Biodegradable Antioxidant Films Based on Maca Root Polysaccharides and Chestnut Inner Shell Extract
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Yang Hee-Su
Song Kyung-Bin
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Abstract
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In this study, a biodegradable film combining maca root polysaccharides (MRP) and chestnut inner shell extract (CISE), a food processing by-product with antioxidant properties, was developed and the physicochemical properties were analyzed. As the CISE concentrations increased, the elongation at break and water vapor permeability of the prepared MRP films increased and the tensile strength and young’s modulus decreased. Further, the L* value of the films decreased with increasing CISE content, whereas the a*, b*, and opacity increased. Moreover, owing to the presence of phenolic compounds such as caffeic acid in the CISE, the total phenolic content, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities, and ferric reducing antioxidant power of the MRP films increased with increasing CISE content. However, a thermogravimetric analysis showed that the addition of CISE did not affect the thermal stability of the MRP films. These results indicate that MRP films containing CISE have potential as antioxidant packaging material in the food industry.
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KEYWORD
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antioxidant activity, biodegradable film, chestnut inner shell extract, maca root polysaccharides
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