Search

Apricot kernel essential oil (AKEO) was extracted from kernels of bitter apricot which is considered to be a major agricultural seed waste. The chemical composition of AKEO revealed that oleic acid is the major fatty acid present in AKEO. Also, N-methyl-2-pyrrolidone (NMP), which is a strong antioxidant and antimicrobial agent, is present in a significant quantity. Chitosan films incorporated with AKEO in different concentrations were prepared using solvent casting method and were used for active food packaging application for the very first time. Its successful incorporation in the film was confirmed by Fourier Transform-Infra Red (FT-IR) spectra and Field Emission Scanning Electron Microscope (FE-SEM) images. The modified films show an improved water resistance and 41% enhanced water vapor barrier property when CS to AKEO ratio is 1:1. The elongation percentage value increased significantly for the film with oil ratio 0.125 with respect to CS, but thereafter a sharp decrement is observed. However, a continuous increment in tensile strength value was observed with increasing AKEO concentration and a substantial 94% enhancement was observed for the film with AKEO ratio equal to that of CS. The films also show excellent antimicrobial and antioxidant properties as compared to neat chitosan films and successfully inhibited the fungal growth on packaged bread slices. [ABSTRACT FROM AUTHOR]

Chitosan films with cross linker and plasticizer were prepared using solvent casting method for food packaging application. Citric acid was used as the cross linker which enhances the stability of the films. Glycerol was used as plasticizer which imparts flexibility. Successful cross linking was confirmed by Fourier Transform-Infra Red (FT-IR) spectra and incorporation of glycerol was seen clearly in the Field Emission Scanning Electron Microscope (FE-SEM) images. The modified films show an improved water resistance and transparency. An improved moisture barrier was also observed with a 5.5% and 29% reduction in water vapor transmission and water vapor permeability, respectively. Modified films showed drastic 12 times increase in the elongation percentage value, hence enhanced flexibility. However, the tensile strength and Young’s modulus decreased substantially by 82% and 98%, respectively. The films also showed better thermal and antioxidant properties as compared to neat chitosan films and were found to enhance green chilli shelf life. [ABSTRACT FROM AUTHOR]