Development of Chitosan/Peptide Films: Physical, Antibacterial and Antioxidant Properties

Chen Li,Jiliu Pei,Xiaohui Xiong,Yukang Song,Feng Xue,Shengyu Zhu

doi:10.3390/coatings10121193

Chen Li, Jiliu Pei + Show 4 more

Open Access

https://doi.org/10.3390/coatings10121193

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Abstract

Chitosan/peptide films were prepared by incorporating peptides (0.4%, w/v) from soy, corn and caseins into chitosan films. The presence of peptides significantly affected the physical, antibacterial and antioxidative properties of chitosan films. Among these films, those containing corn peptide showed the best water vapor barrier properties, and the tensile strength and elongation at break increased to 24.80 Mpa and 23.94%, respectively. Characterization of surface hydrophobicity and thermal stability suggested the strongest intermolecular interactions between corn peptides and chitosan. Moreover, films containing casein peptides showed the highest antibacterial activity and radical scavenging activity. The DPPH scavenging rate of films containing casein peptides reached 46.11%, and ABTS scavenging rate reached 66.79%. These results indicate the chitosan/peptide films may be promising food packaging materials.

Highlights

The plastic packaging materials, as a result of their persistent residues in the environment and unexpected interaction with food, have become a threat to both environment and human health [1]
Peptides (0.4%, w/v) from soy, corn and caseins were incorporated into chitosan films to form
Peptides (0.4%, w/v) from soy, corn and caseins were incorporated into chitosan films to form chitosan/peptide films

Summary

Introduction

The plastic packaging materials, as a result of their persistent residues in the environment and unexpected interaction with food (heavy metals residues from packaging, e.g., cadmium or mercury), have become a threat to both environment and human health [1]. The food packaging industry has been more inclined to develop biodegradable or edible films for food safety and environmental protection. Polysaccharides, such as cellulose, starch, chitosan, pullulan and alginate, are a class of suitable biopolymers in edible coatings and films formulation. Chitosan-based films, among other polysaccharides films, have been widely explored due to their natural antimicrobial characteristics, great mechanical and gas barrier properties [4,5,6]. Through chemical modification and/or loaded with nanoparticles, chitosan-based films were able to act as excellent wound dressings, multifunctional textiles, as well as antibacterial fabrics. There has been increasingly research interest in applying them in food, biomedical and chemical industry [7,8,9,10,11]

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