AI Article Synopsis

  • - Alginate films were created using 2% solutions with various amounts of citric acid and grape seed extract, which improved their strength and reduced water vapor transmission when citric acid was added.
  • - Crosslinking with citric acid and grape seed extract not only increased tensile strength and decreased water vapor transmission but also enhanced antioxidant activity and antimicrobial effects, especially against Gram-positive bacteria.
  • - Adjusting the pH of the film-making solution changed its color and absorption properties, indicating that combining citric acid and grape seed extract can significantly improve alginate films for smart food packaging applications.

Article Abstract

Alginate films (2% w·v) were prepared with varying concentrations (5-20% /) of citric acid and aqueous grape seed extract (GSE) filtrate (11.66 ± 1.32 g GAE/L) using the solvent-evaporation method. Crosslinking alginate via ester bonds (FTIR analysis) with citric acid up to 10% (/) led to a 33% increase in tensile strength, a 34% reduction in water vapor transmission rate (WVTR), and had no impact on elongation at break. Crosslinking alginate with citric acid in the presence of GSE increased the tensile strength by 17%, decreased WVTR by 21%, and significantly improved DPPH scavenging activity. Moreover, after incubation for 24 h at 37 °C, the film-forming solutions exhibited increased antimicrobial activity, resulting in 0.5- and 2.5-log reductions for and , respectively, compared to the values obtained without the addition of GSE. The stronger inhibitory effect observed against Gram-positive bacteria can be attributed to the unique composition and structure of their cell walls, which creates a barrier that restricts the penetration of polyphenols into the cells. The pH adjustment of the GSE film-forming solution from 2.0 to 10.0 shifted the UV/VIS absorption spectra, resulting in a colour change from yellow to red. The findings of this study have showcased the potential of combining GSE and citric acid to enhance the functionality and bioactivity of alginate films for applications in smart food packaging.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385157PMC
http://dx.doi.org/10.3390/polym15143118DOI Listing

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