Evaluation of antioxidant films of chitosan with Aquilaria agallocha extract as packaging material

Abstract

AbstractIn this study, the bark of the Aquilaria agallocha was extracted, and the phenolic content of A. agallocha extract was determined using high‐performance liquid chromatography–diode array detector. The A. agallocha extract–chitosan edible films were prepared by using a different amount of A. agallocha extract (0, 1, 4, and 8 mL) and chitosan solution. Some physical properties of A. agallocha extract–chitosan edible films, water vapor permeability, solubility, swelling ratio, humidity ratio, thickness, scanning electron microscopy, and Fourier transform infrared spectroscopy analysis were investigated. The antibacterial activities, total phenolic content, and antioxidant capacity analysis of the A. agallocha extract–chitosan edible films were performed. The total phenolic content (0, 1, 4, and 8 mL of A. agallocha extract–chitosan edible films 0.92 ± 0.09, 1.34 ± 0.04, 2.94 ± 0.10, and 4.62 ± 0.10 mg gallic acid equivalent (GAE)/g film, respectively) and antioxidant capacity (0, 1, 4, and 8 mL of A. agallocha extract–chitosan edible films 52.61 ± 2.85, 104.28 ± 4.78, 304.30 ± 18.23, and 592.11 ± 0.67 mg Trolox equivalent (TE)/g film, respectively) of A. agallocha extract–chitosan edible films increased with the increase in the amount of extract. At the same time, the increase in the amount of antioxidant capacity improved the physical features of the films. The results of the antibacterial activity studies showed that all of the A. agallocha extract–chitosan edible films prevented bacterial growth from Escherichia coli and Staphylococcus aureus considering controlling group.Practical ApplicationsTo investigate the activity of antioxidant extract–biodegradable film, the A. agallocha extract–chitosan edible film had prepared. The results showed that A. agallocha extract–chitosan edible film was antioxidant and antibacterial properties and was used as food packaging material successfully.