OLIVE LEAF EXTRACT INCORPORATED CHITOSAN FILMS FOR ACTIVE FOOD PACKAGING

Abstract

Packaging materials serve as a barrier to protect the food from the environment and new approaches with improved properties, such as active packaging, is gaining more attention nowadays. In this study, chitosan films containing olive leaf extract (OLE) as an additive were prepared and characterized in terms of mechanical, structural and biological properties. The addition of OLE improved not only the tensile strength (32 MPa) and elongation (9.3%) of chitosan films but also their barrier properties such as water vapor transmission rate of 657.52 g/m2day and moisture retention capability of 90.41%. Furthermore, chitosan films gained antibacterial properties with the addition of OLE and possessed a dose and time-dependent antioxidant activity compared to their extract-free equivalents. As a consequence, the present study suggests that chitosan films incorporated with OLE are a promising alternative as an active food packaging with enhanced mechanical, barrier, antioxidant and antibacterial properties.