Rosehip Seed Oil-Incorporated Chitosan Films for Potential Fruit Packaging Applications
Abstract
:Featured Application
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Rosehip Seed Oil Emulsion
2.3. Preparation of Chitosan Films Loaded with Rosehip Seed Oil Emulsion
2.4. Film Morphology
2.5. Mechanical Testing
2.6. Color Parameters
2.7. Water Sorption Isotherms
2.8. Water Vapor Permeability and Transmission Rate
2.9. Water Contact Angle Measurement
2.10. Film Phase State and Thermal Stability
- Cooling down from 25 °C to −70 °C with a cooling rate of 2 K/min;
- Isothermal step at −70 °C for 15 min;
- Heating from −70 °C up to 100 °C with a heating rate of 10 K/min.
2.11. Total Phenolics Content
2.12. Film Antioxidant Activity
2.13. Testing the Surface Resistance of Film Samples to Fungi
2.14. Statistical Analysis
3. Results and Discussion
3.1. Chitosan/RSO Film Morphology
3.2. Physico-Mechanical Properties of Chitosan/RSO Edible Films
3.3. Color Parameters of Chitosan/RSO Edible Films
3.4. Chitosan/RSO Edible Films’ Water Affinity
3.5. Thermal Properties and Stability of Chitosan/RSO Edible Films
3.6. Total Phenolics Content and Antioxidant Properties of Chitosan/RSO Edible Films
3.7. Testing the Surface Resistance of Chitosan/RSO Edible Film Samples to Fungi
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Perceived Difference | |
---|---|
0–0.5 | Trace level |
0.5–1.5 | Slight |
1.5–3.0 | Noticeable |
3.0–6.0 | Appreciable |
6.0–12.0 | Large |
>12 | Very obvious |
RSO Emulsion Concentration, % | Pore Size Diameter, µm |
---|---|
1 | 5.60 ± 0.17 a |
2 | 6.30 ± 0.20 b |
3 | 6.70 ± 0.21 c |
4 | 7.20 ± 0.22 d |
5 | 8.10 ± 0.24 e |
R | 0.9905 |
RSO cc, % | Tensile Strength, MPa | Strain at Break, % | Tensile Energy, N·mm | Tensile Modulus, GPa | Puncture Force, N | Deformati-on at Break, mm | Puncture Energy, N·mm | Puncture Modulus, N/mm |
---|---|---|---|---|---|---|---|---|
0 | 62.27 ± 6.75 c | 2.87 ± 0.33 a | 4.22 ± 0.62 a | 1.016 ± 0.547 c | 20.53 ± 1.17 d | 0.70 ± 0.09 a | 14.46 ± 1.76 a | 5.46 ± 0.78 c |
1 | 19.27 ± 1.90 b | 6.89 ± 0.21 b | 12.85 ± 2.68 b | 0.588 ± 0.432 b | 16.99 ± 0.61 c | 1.09 ± 0.17 b | 18.53 ± 2.36 b | 4.77 ± 0.72 c |
2 | 19.08 ± 3.36 b | 9.15 ± 1.54 c | 16.00 ± 2.57 bc | 0.556 ± 0.913 ab | 15.89 ± 1.06 b | 1.24 ± 0.15 c | 19.38 ± 3.82 b | 4.03 ± 0.42 b |
3 | 19.74 ± 2.21 b | 11.58 ± 1.89 d | 18.82 ± 3.19 c | 0.544 ± 0.725 ab | 15.59 ± 0.82 b | 1.47 ± 0.22 d | 23.30 ± 3.00 c | 3.84 ± 0.54 ab |
4 | 17.23 ± 1.88 b | 11.07 ± 1.24 cd | 23.56 ± 4.33 d | 0.488 ± 0.552 a | 15.32 ± 0.82 b | 1.78 ± 0.17 e | 27.29 ± 2.32 d | 3.91 ± 0.33 ab |
5 | 11.93 ± 1.33 a | 12.52 ± 2.34 d | 27.43 ± 0.30 e | 0.470 ± 0.852 a | 13.02 ± 1.67 a | 2.21 ± 0.27 f | 28.78 ± 3.82 d | 3.30 ± 0.37 a |
R | −0.7420 | 0.9344 | 0.9838 | −0.7987 | −0.9245 | 0.9892 | 0.9889 | −0.9423 |
cc, % | L* | C* | WI | Opacity | Difference | |
---|---|---|---|---|---|---|
0 | 42.49 ± 0.66 a | 1.26 ± 0.16 d | 14.20 ± 0.74 b | 15.2 ± 0.00 b | ||
1 | 41.96 ± 0.63 a | 1.27 ± 0.15 d | 14.00 ± 0.50 b | 15.7 ± 0.3 b | 0.66 ± 0.16 a | slight |
2 | 41.60 ± 0.77 a | 0.76 ± 0.12 ab | 13.49± 0.50 b | 15.1 ± 0.4 b | 0.97 ± 0.14 b | slight |
3 | 41.37 ± 0.22 a | 0.67 ± 0.07 a | 13.30 ± 0.30 b | 14.8 ± 0.1 b | 1.24 ±0.17 c | slight |
4 | 40.65 ± 1.07 a | 0.85 ± 0.12 b | 13.22 ± 0.33 b | 13.8 ± 1.4 ab | 1.87 ± 0.20 d | noticeable |
5 | 35.93 ± 6.60 b | 1.04 ± 0.13 c | 12.04 ± 1.59 a | 11.5 ± 1.8 a | 6.56 ± 0.82 e | very obvious |
RSO Emulsion Concentration, % | Antioxidant Activity DPPH, μmolTE/100 g | Total Polyphenol Content mgGAE/100 g |
---|---|---|
0 | 0.717 ± 0.012 a | 10.300 ± 0.100 a |
1 | 106.453 ± 0.595 b | 65.480 ± 0.660 b |
2 | 221.577 ± 0.611 c | 107.833 ± 1.216 c |
3 | 325.663 ± 0.883 d | 181.867 ± 0.952 d |
4 | 428.693 ± 0.594 e | 238.447 ± 6.456 e |
5 | 543.720 ± 1.357 f | 271.423 ± 0.810 f |
R | 0.9999 | 0.9959 |
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Marudova, M.; Zsivanovits, G.; Viraneva, A.; Gechev, B.; Rusinova-Videva, S. Rosehip Seed Oil-Incorporated Chitosan Films for Potential Fruit Packaging Applications. Appl. Sci. 2024, 14, 7669. https://doi.org/10.3390/app14177669
Marudova M, Zsivanovits G, Viraneva A, Gechev B, Rusinova-Videva S. Rosehip Seed Oil-Incorporated Chitosan Films for Potential Fruit Packaging Applications. Applied Sciences. 2024; 14(17):7669. https://doi.org/10.3390/app14177669
Chicago/Turabian StyleMarudova, Maria, Gabor Zsivanovits, Asya Viraneva, Biser Gechev, and Snezhana Rusinova-Videva. 2024. "Rosehip Seed Oil-Incorporated Chitosan Films for Potential Fruit Packaging Applications" Applied Sciences 14, no. 17: 7669. https://doi.org/10.3390/app14177669