Rheological study of the incorporation of grape seed extract in chitosan and gelatin coatings

Abstract

AbstractThis study aims to evaluate the incorporation, addition order and concentration of grape seed extract (Vitis vinifera L.) in chitosan and gelatin solutions, candidates as food coatings due to their excellent antioxidant and barrier properties. This study originally assesses how such variables can affect the rheological parameters of this particular combination of materials. Initially, 1% (w/w) solutions of chitosan (C) and gelatin (G) are mixed at a 1:1 ratio (CG). For grape seed extract addition, ethanolic solutions (50%, v/v) are prepared in different concentrations, with two incorporation orders: 1) addition to CG and 2) addition to the chitosan gel (C), followed by G mixing. The addition order reveals a direct influence on the rheological properties, and low extract concentrations leads to solutions with adequate viscosity for coating applications. The findings of this study confirm that it is essential to standardize the addition procedures during the preparation of the materials.