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Influence of α-tocopherol on physicochemical properties of chitosan-based films

Open access
Martins, Joana T., Cerqueira, Miguel A., Vicente, António A.·2012·Food Hydrocolloids

Abstract

Chitosan has been exploited as a material for the development of edible films, and additionallycan be used as a carrier of functional compounds such as a-tocopherol. The aim of this work was to evaluate the effects of the incorporation of a-tocopherol in chitosan-based films. FTIR and thermal analyses were performed and showed that the incorporation of a-tocopherol affects the chemical structure of chitosan-based films with the establishment of new chemical bonds and the decrease of crystallinity. Results also showed that theincreaseofa-tocopherolconcentrationpromotesadecrease ofwatercontent(from12.6 to11.4%)of the films. The addition of a-tocopherol to chitosan films leads to a significant reduction (p<0.05) of tensile strength from 34.06 to 16.24 MPa, and elongation-at-break from 53.84 to 23.12%. Film opacity values (ranging from 4.74 to 7.83%) increased when a-tocopherol was incorporated into the film. Antioxidant capacity of chitosan-based films was evaluated and was enhanced when a-tocopherol was present in the film matrix. Results showed that a-tocopherol can be successfully added to the chitosan films enhancing the final quality and shelf-life extension of food products.

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Crossref · 10.1016/j.foodhyd.2011.06.011

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Metadata

Authors
Martins, J. T., Cerqueira, M. A., & Vicente, A. A.
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2012-05
Volume
27
Issue
1
Pages
220-227
ISSN
0268-005X (ISSN-L)
OpenAlex
W2158739040
Cited by
482
References
41
FWCI
6.30
Type
journal article
Language
en
Open access
bronze

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CoChat. (2026). Citation check: Influence of α-tocopherol on physicochemical properties of chitosan-based films. https://app.cochat.ai/papers/10.1016/j.foodhyd.2011.06.011
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Martins, J. T., Cerqueira, M. A., & Vicente, A. A. (2012). Influence of α-tocopherol on physicochemical properties of chitosan-based films. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2011.06.011

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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