-In the present work, nanocomposite films based on poly(vinyl alcohol) (PVA) containing different amounts of Origanum vulgare essential oil (OEO, 0, 0.5, 1, 1.5 and 2% v/v) were reinforced with 0.5% (w/v) of alphachitin nanocrystals (α-CHNC, from shrimp and from lobster) and prepared by solvent casting. Another set of films was prepared without α –CHNC to assess the effect of the nanocrystals on the final properties of the films. The obtained nanocomposite films were homogeneous and showed better thermal stability and mechanical properties. After exposure the nanocomposite films to ultraviolet radiation, the obtained data revealed that the presence of α-CHNC into the materials has a retarding effect on their loss of mechanical properties. It was also shown that the antioxidant activity and the total phenolic content of the materials increased with the augmentation of OEO and with the antioxidant release time. Interestingly, the nanocomposite films made of chitin nanocrystals from shrimp showed better total phenolic content than the unfilled films and the nanocomposite films made of chitin nanocrystals from lobster over the first 48 h. Henceforward, this study demonstrated the potential of the nanocomposite films based on PVA, OEO and reinforced with α-CHNC for active food-packaging applications.

-在目前的工作中，基于聚乙烯醇（PVA）的纳米复合薄膜包含不同量的牛至用0.5％（w / v）的甲壳素纳米晶体（来自虾和龙虾的α-CHNC）增强精油（OEO，0、0.5、1、1.5和2％v / v），并通过溶剂浇铸制备。制备了另一组不含α-CHNC的薄膜，以评估纳米晶体对薄膜最终性能的影响。所获得的纳米复合膜是均匀的，并且显示出更好的热稳定性和机械性能。将纳米复合膜暴露于紫外线辐射后，获得的数据表明，α-CHNC进入材料对它们的机械性能损失具有阻滞作用。还表明，材料的抗氧化活性和总酚含量随OEO的增加和抗氧化剂释放时间的增加而增加。有趣的是 在最初的48小时内，虾的几丁质纳米晶体制成的纳米复合薄膜的总酚含量比未填充的薄膜和龙虾的几丁质纳米晶体制成的纳米复合薄膜更好。因此，这项研究证明了基于PVA，OEO并用α-CHNC增强的纳米复合薄膜在食品包装方面的潜力。