Characterization of Grapeseed Oil Loaded Chitosan Edible Films

Abstract Essential oil loaded edible films are good alternatives of petroleum‐based polymer packaging materials for extending the shelf‐life of perishable fruits. This work studies the influence of grapeseed oil concentration on the physical and antioxidant properties of chitosan‐based edible films. The multicomponent films are softer and more stretchable than the pure chitosan films. An increase in the oil concentration increases the antioxidant activity and the hydrophobicity of the films, which is expressed in a decrease in the affinity for water uptake and a change in their surface energy. The surface color and the transparency of the films are optimal at low oil concentration. The evaluated physical and physicochemical properties show the potential of these films to reduce the food waste.