In this study, ethanol extract of grape pomace (EEGP) was incorporated into chitosan (CS) film to develop active packaging.The properties of CS-EEGP films with different EEGP contents (0%, 1.0%, 3.0% and 5% on CS basis) were determined.The goal of this work was to prepare CS-based films for food packaging and to explore the effects of the amount of EEGP on the physicochemical, mechanical, molecular structure, antioxidant and antibacterial activities of CS films.The oxygen barrier and antioxidant ability of the CS-EEGP blend film were evaluated by a simulated oil oxidation experiment.In addition, their antibacterial activity was studied as active food packaging materials.Fourier transform infrared spectroscopy showed that polyphenols in EEGP could interact with CS through intermolecular hydrogen bonds.X-ray diffraction analysis revealed that the crystallinity of CS-EEGP films was lower than that of CS film.SEM showed that the addition of EEGP did not significantly change the microstructure of CS film, and CS-EEGP films still presented smooth and dense.This is also the reason for the decrease of WVP in CS-EEGP films.When the addition of EEGP increased from 0 to 3%, the WVP of CS membrane increased from (6.15±0.49)×10-12 g/(m·s·Pa) decreased to (3.54 ± 0.67)×10-12 g/(m·s·Pa)。This shows that the addition of EEGP can significantly improve the water vapor barrier performance of CS film.The addition of EEGP significantly increased the thickness [from(0.047±0.000 6) mm to (0.093±0.002 0) mm] of CS film (P<0.05).This is another reason for the decrease of WVP in CS-EEGP films.In CS film, due to the structure and color of anthocyanins in EEGP changed, the L* and WI of CS film decreased significantly, a*, b*, Δ E and YI increased significantly.Thus, the UV-vis light barrier of CS film was improved, and the opacity was increased by 48.65% (P<0.05).The ability of CS film to scavenge DPPH and ABTS free radicals was (12.62±0.99)% and (15.91±0.61)%, respectively.Compared to CS film, the ability of CS-EEGP5 film to scavenge DPPH and ABTS free radicals was increased by 20.54% and 28.92% (P<0.05), respectively.With the increase of EEGP content, the inhibition zone diameter of CS-EEGP films against Bacillus subtilis and Staphylococcus aureus gradually increased from 12.27 mm and 11.27 mm to 13.23 mm and 16.83 mm, respectively.However, the addition of EEGP significantly reduced the water content [from (47.71±0.13)% to (30.88±0.47)%] and water solubility [from (16.81±2.57)% to (13.13±1.31)%].The addition of EEGP significantly reduced the tensile strength [from (35.68±0.93) MPa to (15.72±0.28) MPa] and elongation at break [from (40.34±0.46)% to (23.01±0.92)%] of CS film (P<0.05).In addition, CS-EEGP3 film packaging effectively reduced the peroxide value of lard by 88.27% during storage.These results show that CS-EEGP film can be used as active packaging to improve the oxidation stability of food.
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