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Fruit Vinegars as Natural and Bioactive Chitosan Solvents in the Production of Chitosan-Based Films

cris.virtual.author-orcid0000-0002-1863-5122
cris.virtual.author-orcid0000-0002-0120-2734
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cris.virtual.author-orcid0000-0003-4113-1595
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cris.virtual.author-orcid0000-0003-3026-5192
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cris.virtualsource.author-orcid6a8b732a-4d41-4035-915d-4faca811a0d6
cris.virtualsource.author-orcid44370511-a743-43d2-9522-1c489f4cabcf
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cris.virtualsource.author-orcide5b3bdcc-fb9a-4a83-9a35-c24812d69ccd
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cris.virtualsource.author-orcidaf1b0375-c966-4ceb-a9cc-69bf4ed40a81
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enNatural 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 Pseudomonas aeruginosa (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 P. aeruginosa 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.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Chemii
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorStefanowska, Karolina
dc.contributor.authorWoźniak, Magdalena
dc.contributor.authorDobrucka, Renata
dc.contributor.authorSip, Anna
dc.contributor.authorMrówczyńska, Lucyna
dc.contributor.authorWaśkiewicz, Agnieszka
dc.contributor.authorRatajczak, Izabela
dc.date.access2025-01-17
dc.date.accessioned2025-03-19T07:30:17Z
dc.date.available2025-03-19T07:30:17Z
dc.date.copyright2024-12-25
dc.date.issued2025
dc.description.abstract<jats:p>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 Pseudomonas aeruginosa (inhibition zone &gt; 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 P. aeruginosa in the range of 19 mm from the inhibition zone to &gt;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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number1
dc.description.points140
dc.description.versionfinal_published
dc.description.volume17
dc.identifier.doi10.3390/polym17010011
dc.identifier.eissn2073-4360
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2598
dc.identifier.weblinkhttps://www.mdpi.com/2073-4360/17/1/11
dc.languageen
dc.relation.ispartofPolymers
dc.relation.pagesart. 11
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enantimicrobial effect
dc.subject.enantioxidant activity
dc.subject.enmechanical properties
dc.titleFruit Vinegars as Natural and Bioactive Chitosan Solvents in the Production of Chitosan-Based Films
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume17