Development of Antioxidant Film Based on Blends of Stenochlaena palustris Flour and Poly(Vinyl Alcohol)

Abstract

The aim of this work is to develop antioxidant films based on blends of Stenochlaena palustris flour and poly(vinyl alcohol) (PVA). Four different PVA types were tested. All films produced were analyzed for their antioxidant activity by diphenyl-picrylhydrazyl radical scavenging (DPPH) method. This study found that S. palustris flour-88% HD PVA blends film contains the highest antioxidant activity. The efficiency study of the film shows the EC50, TEC50 and Antioxidant Efficiency value of 20 mg/ml, 55 min and 0.91×10-3 respectively. The use of low concentration PVA and addition of glycerol made the film more flexible with greater elongation at break but low tensile strength. The formation of hydrogen bonds between the blend components was confirmed by the FTIR spectra analysis. The thermogravimetric analysis shows the thermal degradation of the film produced.