Chitosan nanocomposite films incorporating cellulose nanocrystals and grape pomace extracts

Abstract

Chitosan nanocomposite films incorporating grape pomace extract (GPE), either Cabernet Franc (CF; a red variety) or Viognier (a white variety), and cellulose nanocrystal (CNC) were prepared using a solvent casting method. Mechanical properties, water vapour permeability, color and opacity, crystalline structure, thermal properties, total phenolic content, and antioxidant activity of the films were characterized. Incorporating CNC alone significantly ( P < .05) increased tensile strength of the films and decreased their percent elongation at break and water vapour permeability. Grape pomace extract had an opposite effect on mechanical properties by decreasing tensile strength but increasing percent elongation at break. Film color was mainly influenced by the presence and type of GPE. Films containing CF extract exhibited the darkest appearance with increased reddish and bluish hues. Addition of CNC significantly increased film opacity and the alignment of chitosan chains, while the effect of GPE was not significant. Thermal analysis showed that chitosan and CNC were partially miscible and that the addition of CNC did not significantly change decomposition temperature of the films. Incorporation of GPE significantly ( P < .05) increase total phenolic content and antioxidant activity. Films containing CF had higher DPPH• radical scavenging capacity than their counterparts with Viognier. Film incorporating both CNC and CF shows greater potential for food packaging application because of a combination of improved physical properties and high antioxidant activity.