Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein

Abstract

In this study, biocomposite edible films of gamma-aminobutyric acid (GABA)-rich fermented soy protein (GABA-RFSP) with different chitosan concentrations (2, 2.5, and 3%) were prepared. The GABA-rich edible films based on 2.5 % chitosan had the highest a*, b*, browning index, and absorbance at 420 nm compared to other films, indicating the occurrence of Maillard reaction during film-formation period. The Maillard reaction fabricated 2.5 % chitosan-based edible films with high tensile strength and elongation at break, in conjugation with a more smooth, compact, and homogeneous surface with less pores or cracks, which was confirmed by Field emission scanning electron microscopy. The films also showed considerable antioxidant and antimicrobial activities. The covalent linkages between chitosan and GABA-RFSP, and the presence of GABA in the edible films were confirmed by Fourier transform infrared spectroscopy. The results suggested the potential use of GABA-RFSP and chitosan to fabricate novel bioactive-loaded edible films for food packaging purposes.

Keywords: Antimicrobial effect; Antioxidant activity; Chitosan; Edible films; GABA; Mechanical properties.