Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films.

Content Provider	Europe PMC
Author	Morales-Olán, Gema Ríos-Corripio, María Antonieta Hernández-Cázares, Aleida Selene Zaca-Morán, Placido Luna-Suárez, Silvia Rojas-López, Marlon
Copyright Year	2022
Abstract	SUMMARYResearch backgroundAmaranth (Amaranthus hypochondriacus) flour produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor compared to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidant agents into the films. The objective of this work is to optimize the formulation for the preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using response surface methodology (RSM).Experimental approachChitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6%), glycerol (25-35%) and chitosan nanoparticles loaded with the chia extract (0-0.75%). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus and elongation), barrier (water vapor permeability, moisture and water solubility) and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point.Results and conclusionsSecond and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91–1.0). The water vapor permeability of the films was 0.82−2.39·10-7 (g·mm)/(Pa·s·m2), tensile strength was 0.33−1.63 MPa and antioxidant activity 2.24−5.65%. The variables had different effects on the films: glycerol negatively affected their properties, and the permeability values increased with increased amaranth flour content. The nanoparticles improved the mechanical, barrier and antioxidant properties of the films compared to the films without nanosystems. The optimal formulation was 4% amaranth flour, 25% glycerol and 0.36% chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)) and moderate antioxidant activity (6.43%).Novelty and scientific contributionThe results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.
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ISSN	13309862
Journal	Food Technology and Biotechnology [Food Technol Biotechnol]
Volume Number	60
DOI	10.17113/ftb.60.01.22.7144
PubMed Central reference number	PMC8990987
Issue Number	1
PubMed reference number	35440877
e-ISSN	13342606
Language	English
Publisher	University of Zagreb Faculty of Food Technology and Biotechnology
Publisher Date	2022-03-01
Access Restriction	Open
Rights License	This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Subject Keyword	active films biodegradable films Amaranthus hypochondriacus Salvia hispanica L. chitosan particles response surface methodology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Food Science Biotechnology