Akyüz, LalehanKaya, MuratMujtaba, Muhammadİlk, SedefSargın, İdrisSalaberria, Asier M.Labidi, JalelÇakmak, Yavuz Selim.İşlek, Cemil13.07.20192019-07-2913.07.20192019-07-2920180141-81301879-0003https://doi.org/10.1016/j.ijbiomac.2018.04.040https://hdl.handle.net/20.500.12451/6071In the current study, capsaicin, a plant alkaloid with high antioxidative, anti-inflammatory, antiobesity, anticancer and analgesic properties, was used in the film technology for the first time. In the same regard, chitosan (as a versatile animal-based polymer) was blended with capsaicin at three different concentrations to obtain edible films. The produced films were characterized by FT-IR, SEM, and DSC. Mechanical, transmittance, hydrophobicity, anti-quorum sensing, antimicrobial and antioxidant properties were also examined. Incorporation of 0.6 mg of capsaicin into the chitosan matrix (200 mg dissolved in 1% acetic acid solution) was observed as an optimal concentration for boosting up three film properties including mechanical, optical and surface morphology. A continuous improvement was recorded in anti-quorum sensing and antimicrobial activities, antioxidative and hydrophobicity with increasing concentration of capsaicin in the film. In further studies, chitosan-capsaicin blend films can be used as a food packaging material as well dermal and wound healing patches. (C) 2018 Elsevier B.V. All rights reserved.eninfo:eu-repo/semantics/closedAccessChitosanCapsaicinTransparent FilmCharacterizationArticle11543844610.1016/j.ijbiomac.2018.04.04029680504Q1WOS:000438662500050N/A