Abstract
The aim of this work was to develop green and bioactive films with sodium alginate incorporating guava leaf extracts. Seven formulations were performed with a different sodium alginate: Guava leaf water extract (WE)/ethanolic extract (EE) proportions (100:0, 90:10, 85:15, 80:20), and glycerol were used as a plasticizer. The HPLC-PDA analysis showed the main phenolic compounds in WE were gallic acid, ellagic acid, quercetin-3-O-β-D-xylopyranoside, avicularin and quercetin. The main polyphenols in EE were rutin, isoquercitrin, quercetin-3-O-β-D-xylopyranoside, avicularin, quercitrin, quercetin and kaempferol. Guava leaf extracts could greatly enhance the antioxidant activity, antibacterial activity, tensile strength and water solubility of the sodium alginate film as well as the water barrier property, while inducing a decrease in the moisture content and elongation at the break. The FTIR and SEM analyses indicated that intermolecular hydrogen bonding between the guava leaf extract and sodium alginate resulted in a more compact structure in the composite films. These results indicated that sodium alginate-guava leaf extract films might be developed into antiradical and antimicrobial food packaging materials.
Highlights
Worldwide, 8.3 billion tons of plastics have been produced, of which 6.3 billion tons have become plastic waste, causing serious environmental pollution [1]
Polyphenols in and guava leaf extracts further by gallic acid equivalent, guava leaf were further by high performance liquid chromatography (HPLC)
Werework identified retention time, UV-Vis andprincipal mass spectra together were our detected at thework wavelength phenolic compounds in the guava leafwere water extract with previous
Summary
8.3 billion tons of plastics have been produced, of which 6.3 billion tons have become plastic waste, causing serious environmental pollution [1]. Biodegradable and edible food packaging materials have become a research hotspot due to the serious white pollution and health concerns [2,3]. Biopolymers, such as polysaccharides, protein and lipid have been developed into food packaging materials [4,5,6]. The main factors of food spoilage are oxidation and microorganisms. Active packaging should include antioxidants and bacteriostats to prevent unfavorable factors
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