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Development of chitosan/gelatin/starch composite edible films incorporated with pineapple peel extract and aloe vera gel: Mechanical, physical, antibacterial, antioxidant, and sensorial analysis

This study focused on incorporating pineaaple peel and aloe vera gel extracts as antioxidant agents into the chitosan/gelatin/starch polymer composites. The physical, mechanical, antibacterial and antioxidant properties of the films were studied. PPE and AVG incorporated films showed slightly antibacterial activity against pathogens. Moreover antioxidant properties were improved.In this study, chitosan (C)/gelatin(G)/starch(S) composites incorporated pineapple peel extract (PPE) and aloe vera gel (AVG) were prepared by the casting method as antioxidant agents. Mechanical, water vapor permeability (WVP), moisture content, solubility, opacity, and color properties of the effects of PPE and AVG at different concentrations (0%, 10%, and 30%) were investigated. The prepared films were characterized by Fourier transform infrared spectroscopy in attenuated total reflection (ATR?FTIR), X?ray diffraction (XRD), Thermal gravimetric analysis (TGA), Scanning electron microscope (SEM), mechanical, water barrier, opacity, and color. PPE and AVG extract incorporated edible films improved thermal stability of edible films. Tensile strength decreased with the addition of extracts; the maximum tensile strength was 8.15?MPa for CGS film. The WVP of the films increased with the increasing PPE and AVG concentration. As a biological activity, the films inhibited the growth of gram?positive (Staphylococcus aureus) and gram?negative bacteria (Escherichia coli). With the addition of PPE and AVG to the CGS film, its antioxidant properties were enhanced. In addition, the prepared films were applied for strawberry coating both in the refrigerator and at room temperature. Consequently, these edible?coated films can be used for active food packaging/coating to extend the shelf life of fruits.

Publication date: 29/12/2022

Polymer Engineering and Science


This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837761.