Edible coating with Burdock root extract
Researchers have developed eco-friendly cellulose acetate films incorporated with Burdock (Arctium lappa L.) root extract.
In the present work, a new active film based on cellulose acetate (CA) and Burdock (Arctium lappa L.) root extract (BE) was developed and the effect of different BE concentrations (0, 0.3, 0.6 and 0.9 wt%) on the mechanical, physic-chemical, thermal, antimicrobial and optical properties of CA film were investigated. Results indicated that the antimicrobial activity of CA against Aspergillus niger, Candida albicans, Staphylococcus aureus and Escherichia coli improved with increasing BE concentration. Also, there was an increase in free radical scavenger activity, total phenol content, elongation to break, contact angle, colour difference and water vapor transmission rate with BE concentration increasing. While, Young’s modulus, tensile strength, solubility, Water content, and swelling decreased compared to control film (0 % BE).
Environmentally friendly edible film
The porous and non-uniform surface in the films was observed with increasing BE concentration by a scanning electron microscope. Fourier transform infrared spectroscopic analysis showed that by BE adding to CA film, insignificant changes occurred compared to control film. Differential Scanning Calorimetry results indicated that melting temperature and the glass transition temperature of CA films were decreased with BE increase. CA Film with 0.9 % BE had a 99 % weight loss after 60 days. The current research concludes that CA film containing BE can be used as an active, biodegradable and environmentally friendly edible film for food packaging.
The study has been published in Progress in Organic Coatings, Volume 186, January 2024.
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