Active edible sugar palm starch-chitosan films carrying extra virgin olive oil: Barrier, thermo-mechanical, antioxidant, and antimicrobial properties

Starch-chitosan blend films are considered promising raw materials for producing active food packaging film, especially by adding active compounds such as essential oil. Active edible sugar palm starch (SPS)-chitosan (CH) films carrying extra virgin olive oil (EVOO) were fabricated. Tensile strength (TS) and elongation at break (EB), thermal stability, barrier properties, antioxidant and antimicrobial activity of the CH/SPS-EVOO blend films are reported in this study. The structure of produced films associated with compatibility caused by interaction of film components were evaluated by Fourier transforminfrared (FTIR) spectroscopy and X-ray diffraction. The increase in concentration of EVOO (extra virgin olive oil) in CH/SPS-EVOO blend films increased the thermal stability and antioxidant activity whereas reduction was observed on surface roughness. The addition of EVOO (2.0% w/w) in CH/SPS matrix increased the tensile strength (158.1%) and elongation at break (224.6%). The formation of hydrogen bonds between CH-SPS and EVOO blend was confirmed by the FTIR spectra. Experimental results indicated that the optimum EVOO content for the CH/SPS-based film was 2% w/w, so that the film possesses the potential for the intended application as an active biocomposite film and can replace the use of pure CH/SPS film. (C) 2020 Elsevier B.V. All rights reserved.