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The present work deals with the preparation and characterization of the chitosan and poly-ε-caprolactone (PCL) solution-casted blended films in various proportions (chitosan-PCL ratio 90:10, 80:20, and 70:30). The films were casted and dried at 55°C, which were characterized based on the mechanical, barrier, thermal, and microscopic properties. The film prepared from chitosan to PCL ratio 80:20 resulted in increase percentage elongation by 20.56% as compared to pure chitosan film. Fourier transform infrared spectrum indicated a shift in peak of absorption from 1743.9 to 1724.8 cm −1 due to carbonyl group of PCL indicating the miscibility and interaction between the PCL and chitosan. Scanning electron microscopy revealed that PCL appeared as a co-continuous phase with chitosan for ratio 80:20, confirmed the interaction between chitosan and PCL. The above study indicated that the properties of chitosan films can be modified with the addition of PCL and may find its versatile use in food packaging.

Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7–10 days in unpacked condition. Studies have been carried out on packaging and storage aspects of coconut burfi to extend its shelf life. The samples were packed in flexible pouches of multilayer films consisting of (1) polyester/polyethylene; and (2) polyester/aluminum foil/polypropylene under the following conditions: (1) normal packing; (2) 99% vacuum packaging; and (3) in‐package heat processing, and were stored at 27C temperature and 65% relative humidity and periodically withdrawn to monitor changes in chemical, microbiological and sensory qualities. A maximum of 75 days shelf life was obtained for heat‐processed samples as against <15 and 45 days for air and vacuum packed samples respectively in both packaging materials. PRACTICAL APPLICATIONS By this study, the shelf life of coconut burfi has been extended to two and a half months, which enables to increase the marketability and sale of the product and make the nutritious product conveniently available for everybody.

Effect of storage conditions and packaging materials on quality parameters of curcuminoids infused coconut and raw banana slices were studied. Moisture sorption study was conducted for the developed products in selected packaging materials namely polypropylene (PP), polyethylene terephthalate (PET)/low density polyethylene terephthalate (LDPE) and metallized PET/LDPE, under ambient and accelerated storage conditions for 90 days. The changes in physical, chemical and sensory parameters of the products were studied during the storage period. The results indicated that 40% relative humidity was critical for storage of products, above which the products required a good moisture barrier to achieve the enhanced shelf-life of the products. In accelerated storage conditions, the moisture content exceeded the critical moisture content for coconut and raw banana slices within 30 days and 15 days, respectively leading to product deterioration. At the end of the storage period the coconut samples packed in PP and PET/LDPE crossed the critical moisture content (3.05%) at ambient storage conditions, whereas, the moisture content of raw banana samples was within the moisture tolerance limit (11.5%). The curcuminoids retention, chroma and total color difference (DE) were significantly higher with better sensory attributes for products packed in metallized PET/LDPE compared to PET/LDPE and PP. Among all the packaging materials studied metallized PET/LDPE was found to be a suitable packaging material for both products. PRACTICAL APPLICATIONSThe present work deals with the effect of packaging material on physical, chemical and sensory parameters on the products (curcuminoids impregnated coconut and raw banana slices) infused with bioactive compounds. The study reveals the criteria for the selection of packaging materials as well as storage conditions for curcuminoids impregnated coconut and raw banana slices for the higher retention of bioactive compounds, besides fulfilling consumer desire, satisfying industry requirement and maintaining food safety.