Development and characterization of novel antioxidant films based on chitosan and Maillard reaction products

This study aimed to manufacture antioxidant films based on chitosan (CH) and Maillard reaction products (MRPs) derived from cod skin collagen peptides. The effects of MRPs variation (1%, 5%, 10%, 15%, and 20%) on the physical properties, mechanical properties, light transmittance, antioxidant capacity, and heat resistance of chitosan films were investigated. The results showed that with the incremental amounts of MRPs, the thickness, water solubility, and water vapor permeability (WVP) of chitosan films increased, and the water content, tensile strength, and elongation at break (EAB) decreased. However, the incorporation of 1%, 5%, and 10% MRPs had almost no effect on the WVP and EAB of chitosan films. The CH-15%MRPs and CH-20%MRPs films exhibited excellent UV-vis light barrier properties. Furthermore, the antioxidant capacities of films were remarkably improved with the content of MRPs. Additionally, the analysis of thermogravimetric analysis indicated that the incorporation of 0-10% MRPs had little effect on the thermal stability of chitosan films. These results suggest that CH-MRPs films can be used as promising antioxidant films to prolong the shelf-life of packaged food.

Automated summary

This study aimed to manufacture antioxidant films based on chitosan and Maillard reaction products derived from cod skin collagen peptides. The results showed that with the incremental amounts of MRPs, the thickness, water solubility, and water vapor permeability of chitosan films increased, while water content, tensile strength, and elongation at break decreased. Incorporation of MRPs improved UV-vis light barrier properties and antioxidant capacities of the films, with little effect on thermal stability within the 0-10% range.