Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Starch is extracted from rye and used as a film base material to develop a new biodegradable film. Different concentrations (0.4, 0.7, and 1.0 g per 100 mL) of rosehip extract (RHE) are incorporated as active materials to enhance the physicochemical properties of rye starch films. As the RHE concentration increases, the tensile strength of rye starch films decreases and elongation at break increases, resulting in improved flexibility of the films. The optical properties of the films are also enhanced by increasing opacity and decreasing light transmittance. Ultraviolet light is completely blocked. The antioxidant activities of the films are determined by evaluating 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activities. The highest ABTS and DPPH radical scavenging activities are observed for 1.0% RHE films (96.87% and 80.22%, respectively). Chicken breast samples wrapped with the 1.0% RHE film have lower peroxide and thiobarbituric acid reactive substances values than samples wrapped with film not containing RHE as well as the non‐packaged control, suggesting that lipid oxidation in the chicken breast is inhibited by the inclusion of RHE. The results indicate that rye starch films incorporated with RHE can be used as an active packaging material to retard lipid oxidation in foods. A novel antioxidant film is developed from rye starch and rosehip extract. The developed film delays lipid oxidation in the chicken breast during storage. Rye starch films containing rosehip extract are potential as an active biodegradable packaging material.