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    Characterization and antioxidant properties of chitosan/ethyl-vanillin edible films produced via Schiff-base reaction

    Journal: Food Sci. Biotechnol.

    Authors: Zhu, Jianfei; Chen, Xiaomei; Huang, Tingting; Tian, Dongling; Gao, Ruiping

    Organizations: Natural Science Foundation of Chongqing Technology and Business University [2019ZKYYA059]

    Keywords: Chitosan; Ethyl-vanillin; Film; Schiff base; Edible

    In this paper, chitosan/ethyl-vanillin (CS-EV) Schiff-base edible films with CS and EV at different concentrations and ratios were successfully prepared. The optical barrier properties, water contact angle, mechanical performance, water vapor transmission, antioxidant properties, thermal properties, and morphological structure of the films were compared. The results suggested that the tensile strength (TS) attained a maximum value of 64.63 MPa at a concentration of 4% EV. Moreover, water diffusion was prevented through the compact structure of the CS-EV edible film. Additionally, the two sides of the CS-EV film show different textures due to their different hydrophilicity/hydrophobicity. In particular, the films of CS possessed superior thermal stability, while those of CS-EV exhibited higher antioxidant activity.
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