Optimization, extraction and encapsulation of anthocyanin pigments of eggplant peel and its application in the preparation of active food packaging based on biopolymers

Abstract

transversely. Finally, glycerol was added as a softener to all films in the amount of 30% by weight of the total polymer. Findings: The findings indicated that the extraction efficiency (based on the value of TPC, TAC and AP) with the eutectic method is significantly higher than extraction with the conventional method. Adding anthocyanin extract to the film leads to improvement of antioxidant, antimicrobial, UV-Vis barrier, thickness and color indicator sensitive to pH changes. However, it has a negative effect on the tensile strength, permeability to water vapor and solubility of the film, which was also confirmed by examining the microstructure, thermal properties, interaction between biopolymers and the degree of crystallinity of the film. Conclusion: This study showed that the composite film based on chitosan containing anthocyanin extract of eggplant skin has a good inhibitory effect in inhibiting the growth of Escherichia coli, Staphylococcus aureus and DPPH free radicals, and due to having a color indicator sensitive to pH changes, it has the ability It has the detection of food spoilage, but because the addition of anthocyanin extract has a negative effect on the mechanical properties of the film, it seems that this anthocyanin extract plays a role as a color indicator in food packaging. Keywords: Extraction, Anthocyanins, Smart packaging