Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials

Active food packaging films based on chitosan and enriched with Artemisia campestris hydroalcoholic extract (ACHE), aqueous extract (ACAE) and essential oil (ACEO) were developed. The effects of incorporating A. campestris were investigated on the physical, mechanical, thermal and antioxidant characteristics of the films. The structural properties of the films were evaluated using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that adding ACHE and ACEO improved the water resistance of chitosan films. The FTIR spectroscopy analysis revealed covalent interaction and hydrogen bonding between chitosan and ACHE. The XRD and SEM analyses indicated that interactions occurred between the film matrix and A. campestris active compounds, which could be reflected by the physical and mechanical properties of composite films. Incorporating ACHE and ACAE in the chitosan matrix decreased the tensile strength. The film extensibility was reduced when ACHE and ACEO were added. All films exhibited great thermal stability as the degradation occurred above 300 degrees C. The addition of A. campestris active compounds, particularly extracts, to chitosan films notably increased the antioxidant and UV-Vis barrier properties. Chitosan films enriched with the A. campestris antioxidant compounds could be applied as food packaging alternatives. (c) 2021 Elsevier B.V. All rights reserved.

Automated summary

Active food packaging films based on chitosan enriched with Artemisia campestris extract were developed, improving the physical, mechanical, thermal, and antioxidant properties of the films. The addition of ACHE and ACEO enhanced water resistance but reduced tensile strength and film extensibility. Incorporating A. campestris extract notably increased the antioxidant and UV-Vis barrier properties of the chitosan films, making them potential alternatives for food packaging.