Nigella sativa seedcake phenolic extract (NSE), as compared to tannic acid (TA), was evaluated for its effect on film-forming ability of chitosan. These films were evaluated for their tensile strength, elongation, water vapor permeability (WVP), type of bonding, color, surface morphology, polyphenol and in vitro antioxidant activity release profile. At 7.5% (v/v of film-forming solution), NSE led to 42% decrease in tensile strength but improved the elongation by 66%, contradicting the effect of TA in chitosan films. WVP and crystallinity decreased with increasing NSE concentration. Changes in absorbance intensity by FTIR indicated structural modification. The calorimetric analysis showed changes in melting point and degree of crystallinity due to NSE. The release of total polyphenols and subsequent antioxidant activity in the water, 50% ethanol, and 95% ethanol media indicated potential application in active-packaging. This study shall help valorization of N. sativa seedcake after oil extraction for packaging, pharmaceutical, and allied applications.

紫苜蓿与单宁酸（TA）相比，评估了籽饼酚醛提取物（NSE）对壳聚糖成膜能力的影响。对这些膜的抗张强度，伸长率，水蒸气渗透性（WVP），键合类型，颜色，表面形态，多酚和体外抗氧化活性释放曲线进行了评估。在7.5％（成膜溶液的v / v）下，NSE导致抗张强度降低42％，但伸长率提高了66％，这与TA在壳聚糖膜中的作用相反。WVP和结晶度随NSE浓度的增加而降低。FTIR吸收强度的变化表明结构发生了变化。量热分析显示由于NSE引起的熔点和结晶度的变化。在水中，50％乙醇，95％的乙醇介质表明其在主动包装中的潜在应用。这项研究将有助于评估提取油后的紫花苜蓿种子饼用于包装，制药和相关应用。