Abstract Active edible coatings and films produced by addition of plant extracts and antimicrobial compounds are of interest for food packaging. The aim of this work was to develop and characterize film-forming solution and film based on blends of cassava starch/chitosan (CS/CH) incorporated with pitanga (Eugenia uniflora L.) leaf extract (PE) and/or natamycin (NA), produced by casting, and studying their effect on selected physical properties, and antioxidant and anti-fungal activities of films. The addition of PE did not affect the film mechanical properties, whereas NA significantly decreased the flexibility of films due to changes in biopolymer behavior from ductile to brittle. Structural analyses by FTIR and XRD indicated interaction among the components particularly with presence of new C O vibration peaks and shift in the characteristic CS/CH blend wave numbers. The antioxidant activity of films increased significantly with PE although the combination of additives resulted in activity reduction. Positive anti-fungal effect of NA containing films was observed against Aspergillus flavus and Aspergillus parasiticus, indicating potential for active food packaging applications.

中文翻译：

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pitanga (Eugenia uniflora L.) 叶提取物和/或游霉素对木薯淀粉/壳聚糖活性薄膜特性的影响

摘要 通过添加植物提取物和抗微生物化合物生产的活性可食用涂层和薄膜对食品包装很有吸引力。这项工作的目的是开发和表征基于木薯淀粉/壳聚糖 (CS/CH) 与 pitanga (Eugenia uniflora L.) 叶提取物 (PE) 和/或游霉素 (NA) 混合物的成膜溶液和薄膜，通过浇铸生产，并研究它们对选定物理特性的影响，以及薄膜的抗氧化和抗真菌活性。PE的添加不影响薄膜的机械性能，而由于生物聚合物行为从韧性变为脆性的变化，NA显着降低了薄膜的柔韧性。FTIR 和 XRD 的结构分析表明组分之间存在相互作用，特别是存在新的 CO 振动峰和特征 CS/CH 混合波数的偏移。尽管添加剂的组合导致活性降低，但薄膜的抗氧化活性随着 PE 显着增加。观察到含有 NA 的薄膜对黄曲霉和寄生曲霉具有积极的抗真菌作用，表明其具有活性食品包装应用的潜力。