Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials

Active food packaging films based on chitosan and enriched with Artemisia campestris hydroalcoholic extract (ACHE), aqueous (ACAE) essential oil (ACEO) were developed. The effects of incorporating A. investigated the physical, mechanical, thermal antioxidant characteristics films. structural properties evaluated using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) scanning electron microscopy (SEM). results showed that adding ACHE ACEO improved water resistance FTIR spectroscopy analysis revealed covalent interaction hydrogen bonding between ACHE. XRD SEM analyses indicated interactions occurred film matrix active compounds, which could be reflected by physical mechanical composite Incorporating ACAE in decreased tensile strength. extensibility was reduced when added. All exhibited great stability as degradation above 300 °C. addition particularly extracts, to notably increased UV–Vis barrier properties. Chitosan compounds applied alternatives.