Development of antioxidant films based on anthocyanin microcapsules extracted from purple corn cob and incorporated into a chitosan matrix

Abstract

Biodegradable food packaging films were prepared from chitosan incorporated with microencapsulated anthocyanins powder (MAP) that was extracted from purple corn cob using the casting method. Anthocyanins extracts were microencapsulated with maltodextrin, gum arabic, and soy protein using a spray-drying method. The film based on chitosan and MAP (CHt@MAP) was prepared through citric acid cross-linking and plasticization with glycerol. The structural analysis of the CHt@MAP film revealed a semicrystalline structure by X-ray diffraction. The interactions were mainly via electrostatic and hydrogen bonding, as confirmed by Fourier-transform infrared. Based on scanning electron microscopy, the morphology of the films revealed evidence of the presence of MAP on the surface and cross-section. The microcapsules inside the films produced an increase in thickness (0.18–0.21 mm), lower water vapor permeability (12.4–8.5 × 10⁻¹⁰ g m⁻¹s⁻¹Pa⁻¹), and reduced elongation at break (217% to 165%), as well as tensile strength (1.3 to 0.45 MPa) compared to the chitosan film. Furthermore, the antioxidant activity of CHt@MAP film was high, with a radical scavenging activity of 56%. It also exhibited a strong barrier to UV and visible light. The results indicate that the CHt@MAP film preserves the shelf life of blueberries at room temperature and could be used as an active packaging for foods.