Preparation and characterization of chitosan-rice starch films incorporating Amomum verum Blackw essential oil for grape preservation

Abstract

The preservation of perishable food items presents a significant challenge in the food industry. In this study, we investigated the development and characterization of chitosan-starch films incorporated with A. verum essential oil for application in grape preservation. The films were prepared using a solvent casting method, and their physical and antibacterial properties were thoroughly evaluated. The films demonstrated tensile strength values ranging from 21.28 MPa to 27.64 MPa and elongation at break between 71.24% and 84.23%. The water vapor permeability values for chitosan-starch films were from 2.04 kg/Pa·s·m to 2.51 kg/Pa·s·m. In addition, the antibacterial activity of the films was assessed against Escherichia coli and Staphylococcus aureus. The results revealed notable inhibitory effects, with inhibition zones ranging from 14.41 mm to 21.00 mm. The films' efficacy in grape preservation was evaluated through storage experiments at room temperature for 9 days, comparing them with polypropylene film and unwrapped samples. The chitosan-starch films, particularly those containing 1.0% A. verum essential oil, exhibited superior performance in reducing weight loss and maintaining grape firmness compared to common packaging materials. Moreover, grapes covered with these current active bio-based films demonstrated higher antioxidant activity, indicating potential benefits for extending shelf life and preserving fruit quality. Chitosan-starch films incorporated with A. verum essential oil hold promise as effective and environmentally friendly packaging materials for grape preservation.