Antioxidant activity and physicochemical properties of rice starchchitosan-based films containing green tea extract


  • Kanrawee Mangmee Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai
  • Wantida Homthawornchoo Tea Institute, Mae Fah Luang University, Chiang Rai



Rice starch film, Chitosan, Green tea extract, Antioxidant activity


Rice starch-chitosan-based films were developed with the addition of green tea extract (GTE) of 10 percent (weight of dried green tea leaves per volume) at different levels (0, 2 and 5 g). The antioxidant activity and the physicochemical properties were investigated along with the mechanical properties to determine their potential uses for food packaging applications. The average film thickness of 0.170±0.006 mm was obtained. The results suggested that incorporation of GTE into the rice starch-chitosan-based films significantly (p<0.05) improved the total phenolic content (TPC), the antioxidant activity, the tensile strength (TS) and the water vapor permeability (WVP) with an increase of GTE content. However, the elongation at break (E) and the water solubility (WS) of the films added with GTE were decreased. Furthermore, the film integrated with GTE appeared darker as confirmed by the decreasing in the L* values. The changes in the Fourier Transform Infrared (FTIR) spectra of the film incorporated with GTE indicated that there were some molecular interactions between the components in the films. The results from this study suggested that the rice starch-chitosan-based films containing GTE hold a considerable promise for future food packaging applications.


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How to Cite

Mangmee, Kanrawee, and Wantida Homthawornchoo. 2017. “Antioxidant Activity and Physicochemical Properties of Rice Starchchitosan-Based Films Containing Green Tea Extract”. Food and Applied Bioscience Journal 4 (3):126-37.



Food Processing and Engineering