Stefanowska Karolina, Woźniak Magdalena, Dobrucka Renata, Sip Anna, Mrówczyńska Lucyna, Waśkiewicz Agnieszka, Ratajczak Izabela
Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznan, Poland.
Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61875 Poznan, Poland.
Polymers (Basel). 2024 Dec 25;17(1):11. doi: 10.3390/polym17010011.
Natural fruit vinegars, derived from various fruits, enhance culinary experience and offer potential health benefits due to their bioactive compounds. In this study, fruit vinegars (apple, blackcurrant, and cherry) were used as natural solvents for producing chitosan films, introducing an environmentally friendly approach. Fruit vinegars and chitosan-based solutions were examined for their antioxidant and antimicrobial properties. In turn, the obtained chitosan films were characterized by their antimicrobial, mechanical, and structural properties. Both fruit vinegars and film-forming chitosan solutions showed antioxidant activity, and chitosan-cherry vinegar solutions exhibited the highest antiradical and ferrous ion-chelating effect. All solvents and chitosan-based solutions were characterized by antimicrobial properties, especially against (inhibition zone > 28 mm). Antimicrobial activity was also preserved in the case of chitosan-based film, especially when produced with cherry vinegar, which showed activity against the broadest spectrum of bacteria. The largest zone of inhibition for all samples was observed for in the range of 19 mm from the inhibition zone to >28 mm, depending on the type of vinegar used as a solvent. The conducted tests showed that the type of vinegar used also affects the mechanical parameters of the films obtained, such as elongation at break, for which values were recorded from 3.97 to 4.93 MPa, or tensile strength, for which the values were recorded from 48.48 to 70.58 MPa. The results obtained demonstrate that natural fruit vinegars, serving as chitosan solvents, can be an alternative to traditionally used acidic solvents, yielding films with favorable properties.
天然水果醋由各种水果制成，因其生物活性成分而提升烹饪体验并具有潜在的健康益处。在本研究中，水果醋（苹果醋、黑加仑醋和樱桃醋）被用作制备壳聚糖薄膜的天然溶剂，引入了一种环保方法。对水果醋和壳聚糖基溶液的抗氧化和抗菌性能进行了研究。相应地，对所得壳聚糖薄膜的抗菌、机械和结构性能进行了表征。水果醋和成膜壳聚糖溶液均表现出抗氧化活性，壳聚糖 - 樱桃醋溶液表现出最高的抗自由基和亚铁离子螯合效果。所有溶剂和壳聚糖基溶液均具有抗菌性能，尤其是对（抑菌圈>28毫米）。壳聚糖基薄膜也保留了抗菌活性，特别是用樱桃醋制备的薄膜，对最广泛的细菌谱表现出活性。根据用作溶剂的醋的类型，所有样品对的最大抑菌圈在距抑菌圈19毫米至>28毫米的范围内观察到。进行的测试表明，所用醋的类型也会影响所得薄膜的机械参数，如断裂伸长率，其值记录为3.97至4.93兆帕，或拉伸强度，其值记录为48.48至70.58兆帕。所得结果表明，用作壳聚糖溶剂的天然水果醋可以替代传统使用的酸性溶剂，得到具有良好性能的薄膜。
