Chitosan films activated with phytochemicals extracted from carrot by‐product encapsulated in TPP chitosomes

Abstract

SummaryThe main objective of this study was to extract phytochemicals from carrot by‐product, encapsulate them in TPP chitosomes (consisting of liposome vesicles coated with chitosan cross‐linked with sodium tripolyphosphate) and incorporate them into chitosan (Ch) films. Physicochemical, antioxidant and antimicrobial properties of films were evaluated. Three concentrations of TPP chitosome suspension were studied: 50%, 60% and 70%, designated TPPCh50, TPPCh60 and TPPCh70 respectively. Microscopy analyses showed that the particles modified the surface and internal structures of the Ch films, providing films with higher average roughness (Control: 12.6 ± 1.8 nm vs. TPPCh70: 96.1 ± 8.0 nm) and decreased gloss (Control: 34.1 ± 3.9 GU vs. TPPCh70: 5.6 ± 1.0 GU). Furthermore, the TPPCh films displayed decreased Ch intermolecular interactions, which produced less mechanically resistant (TS = 15.3 MPa), more elongable (EB = 47.9%), slightly more water‐soluble (SI = 14.7%) and more water‐vapour permeable (WVP = 7.54*10−9 g/msPa) films, mainly at high phytochemical concentration (TPPCh70) as compared to the Control. TPPCh addition in the Ch film improved its antioxidant capacity (3.6 times greater) and UV/Vis light barrier property, but no significant antimicrobial activity was observed. In conclusion, TPPCh films could be used as packaging to preserve foods that are sensitive to oxidation.