Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol

摘要: Abstract New trends in edible films focus on the improvement of their functionality through incorporation active compounds, such as antimicrobial or antioxidant agents. Resveratrol is a natural found variety plant species, grapes, and could be used for minimizing preventing lipid oxidation food products, retarding formation maintaining nutritional quality prolonging shelf life. The aim this work was to develop characterize two different polymeric composite (made with chitosan (CH) methylcellulose (MC)) containing amounts resveratrol. This compound incorporated efficiently into both films, but provoke structural changes matrices, which became less stretchable (65–70% reduction deformation at break greatest resveratrol content) resistant fracture (26 54% tensile MC CH, respectively, more opaque (significant internal transmittance) glossy (about 60–65% gloss content). Film barrier properties were hardly improved by presence resveratrol; water vapour oxygen permeability tend slightly decrease when polymers. Composite showed activity, proportional concentration film. None activity against Penicillium italicum Botrytis cinerea. Thus, these applied products are sensitive oxidative processes prolong