title: Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts.
abstract: The aim of this study was to analyse the antioxidant activity of different polymeric matrices based on chitosan and starch, incorporating a thyme extract (TE) rich in polyphenols. TE provided the films with remarkable antioxidant activity. When mixed with chitosan, the polyphenols interacted with the polymer chains, acting as crosslinkers and enhancing the tensile behaviour of films. The opposite effect was observed when incorporated into the starch matrix. All the films became darker, more reddish and less transparent when TE was incorporated. These colour changes were more marked in starch matrices, which suggests that TE compounds were poorly encapsulated. The use of chitosan-based matrices carrying TE polyphenols is recommended as a means of obtaining antioxidant films, on the basis of their tensile response and greater antioxidant activity, which could be associated with the development of polyphenol-chitosan interactions, contributing to a better protection of the functionality of polyphenols during film formation and conditioning.
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain. Electronic address: emtalar@etsid.upv.es.
authors.forename: Emma
authors.initials: E
authors.lastname: Talón
authors.affiliation: Faculty of Technology and Metallurgy, Department of Chemical Engineering, University of Belgrade, Serbia.
authors.forename: Kata T
authors.initials: KT
authors.lastname: Trifkovic
authors.affiliation: Faculty of Agriculture, Department of Food Thechnology and Biochemistry, University of Belgrade, Serbia.
authors.forename: Viktor A
authors.initials: VA
authors.lastname: Nedovic
authors.affiliation: Faculty of Technology and Metallurgy, Department of Chemical Engineering, University of Belgrade, Serbia.
authors.forename: Branko M
authors.initials: BM
authors.lastname: Bugarski
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Vargas
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain.
authors.forename: Amparo
authors.initials: A
authors.lastname: Chiralt
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain.
authors.forename: Chelo
authors.initials: C
authors.lastname: González-Martínez
mesh_terms: D048271:Chitosan; D018857:Food Packaging; D010539:Permeability; D059808:Polyphenols / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D046930:Thymus Plant / Q000737:chemistry*
chemical_list: D059808:Polyphenols; D013213:Starch; D048271:Chitosan
keywords: Colour; DPPH method; Gloss; Microstructure; Tensile properties