Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts

[EN] The aim of this study was to analyse the antioxidant activity of different polymeric matrices based on chitosan and starch, incorporating a thyme extract (TE) rich in polyphenols. TE provided the films with remarkable antioxidant activity. When mixed with chitosan, the polyphenols interacted with the polymer chains, acting as crosslinkers and enhancing the tensile behaviour of films. The opposite effect was observed when incorporated into the starch matrix. All the films became darker, more reddish and less transparent when TE was incorporated. These colour changes were more marked in starch matrices, which suggests that TE compounds were poorly encapsulated. The use of chitosan-based matrices carrying TE polyphenols is recommended as a means of obtaining antioxidant films, on the basis of their tensile response and greater antioxidant activity, which could be associated with the development of polyphenol-chitosan interactions, contributing to a better protection of the functionality of polyphenols during film formation and conditioning.The authors acknowledge the financial support provided by the Spanish Ministerio de Ciencia e Innovación (Project AGL2010-20694). Author E. Talon thanks Universitat Politecnica Valencia (UPV) for a FPI Grant (99/2011). The authors also thanks Oscar Gil and Amparo Ribes from Institute of Materials Technology (UPV) for the support and assistance in the use of the infrared spectrometer.Talón Argente, E.; Trifkovic, KT.; Nedovic, VA.; Bugarski, BM.; Vargas Colás, MD.; Chiralt, A.; González Martínez, MC. (2017). Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts. CARBOHYDRATE POLYMERS. 157:1153-1161. https://doi.org/10.1016/j.carbpol.2016.10.0801153116115