# Influence of Deep Eutectic Solvents and Polyphenolic Extracts on the Structure and Functional Properties of Sodium Alginate Films

## TL;DR

This study explores how adding deep eutectic solvents and polyphenolic extracts improves the strength, stability, and antimicrobial properties of sodium alginate films for sustainable food packaging.

## Contribution

The novel combination of NADES and polyphenolic extract enhances alginate films with antimicrobial, antioxidant, and controlled-release properties for food packaging.

## Key findings

- NADES and polyphenolic extract increased tensile strength and flexibility through hydrogen bonding.
- The A4E2 film showed the best balance of mechanical, thermal, and antimicrobial performance.
- Phenolic compounds were released gradually in different food simulants, showing suitability for packaging.

## Abstract

The growing demand for biodegradable and functional packaging has driven research toward polysaccharide-based materials with improved performance. In this study, sodium alginate films were modified using natural deep eutectic solvents (NADES) and acorn polyphenolic extract to enhance their antimicrobial, mechanical, and thermal properties. The films were acquired by solvent casting and characterized through mechanical, spectroscopic, thermal, and microbiological analyses. Both NADES and the polyphenolic extract enhanced tensile strength and flexibility through additional hydrogen bonding within the alginate network, while the extract also introduced antioxidant functionality. Among all tested formulations, the A4E2 film exhibited the most balanced performance. FTIR spectra revealed hydrogen bonding between the film components, and thermogravimetric analysis showed an approximately 15 °C (F-EXT) and 20 °C (F-DES) shift in the main DTG degradation peak, indicating enhanced thermal stability. Controlled-release experiments demonstrated the gradual diffusion of phenolic compounds in aqueous, acidic, and fatty simulants, with an initial release phase within the first 6 h followed by sustained release up to 48 h, confirming the films’ suitability for various food environments. The combined modification reduced the growth of Escherichia coli and Staphylococcus aureus by 30–35%, with inhibition zone diameters reaching 27.52 ± 2.87 mm and 25.68 ± 1.52 mm, respectively, evidencing synergistic antimicrobial activity. These results highlight the potential of NADES- and extract-modified alginate films as sustainable materials for active food packaging applications.