Chia Flour Nanocomposite Films Boosted by Antioxidant Chitosan Nanoparticles

Nanocomposite films based on chia flour seeds incorporating antioxidant chitosan nanoparticles have garnered attention for their potential in food packaging applications. Chia seeds, native to Mexico and Guatemala, are rich in biopolymers that can be utilized to develop films with desirable properties. While chia mucilage has been extensively studied for film-forming properties, films made from chia seed flour have received less attention. Previous studies have shown that chia flour-based films exhibit excellent barrier properties but lack mechanical strength, limiting their applications.

To address this limitation, researchers have explored the incorporation of nanoparticles into natural polymers to enhance film properties. Chitosan, a biocompatible polymer derived from chitin, can form nanoparticles through ionic gelation and has been shown to improve the mechanical and barrier properties of films. Chitosan nanoparticles can also serve as carriers for bioactive compounds, creating active packaging materials with antioxidant properties. Chia seeds contain important phenolic compounds with antioxidant capacity, making them a valuable source of natural antioxidants for food applications.

In a recent study, researchers evaluated the influence of chia flour content, glycerol concentration, and chitosan nanoparticles loaded with chia extract on the physical, mechanical, barrier, structural, and antioxidant properties of chia flour nanocomposite films. The study involved synthesizing chitosan nanoparticles loaded with antioxidant chia extract and incorporating them into the films. The films were then subjected to various analyses, including thickness measurement, water vapor permeability assessment, tensile strength testing, and antioxidant activity evaluation.

The results of the study demonstrated that the chia flour concentration, glycerol content, and chitosan nanoparticles had distinct effects on the properties of the films. Increasing the chia flour content improved the tensile strength and antioxidant capacity of the films but negatively impacted water vapor permeability. Glycerol concentration influenced the film’s brittleness, while the nanoparticles enhanced the mechanical and antioxidant properties without affecting barrier properties significantly. The study highlighted the potential of chitosan nanoparticles loaded with antioxidants to improve the properties of chia flour films and create active nanocomposite packaging materials.

Overall, the research showcases the feasibility of producing nanocomposite films with antioxidant capacity from chia seed flour by incorporating chitosan nanoparticles loaded with antioxidants. These findings offer insights into the development of sustainable and functional packaging solutions for the food industry, aligning with the growing demand for natural antioxidants and eco-friendly packaging materials.