A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana

Abstract

This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan (CS) and persimmon peel extract (PPE). Scanning electron microscopy (SEM) analysis showed PPE was evenly distributed in the CS matrix and Fourier transform infrared (FT-IR) spectroscopy analysis showed CS and PPE interacted to form hydrogen bonds, demonstrating good compatibility. Simultaneously, the addition of PPE also significantly improved CS film's physical properties and antioxidant activity. Among them, the CS film containing 10% PPE (CS-PPE 10) showed the optimal mechanical properties, water vapor barrier properties and oxygen barrier properties. The CS film containing 15% PPE (CS-PPE 15) exhibited the best thermal stability, UV-Vis barrier properties and antioxidant activity. In the experiment of banana preservation, CS-PPE 10 film obtained optimal performance on decreasing senescence spots, weight loss, fruit softening, cell wall degradation, inhibiting the activities of polyphenol oxidase and cell wall degrading enzymes and maintaining the content of total soluble sugar and ascorbic acid during the storage period. Consequently, CS-PPE 10 film was expected to be a novel edible packaging material to maintain banana quality and prolong shelf life.

Production of bio-based paper coating made with the addition of eggshell powder

“…Chitosan is semi-crystalline in the solid phase, and its dissolution requires a dilute organic acid medium [11]. The barrier properties such as oxygen and water vapour permeability and mechanical properties of chitosan are weak [10,12].…”

Active Coatings Development Based on Chitosan/Polyvinyl Alcohol Polymeric Matrix Incorporated with Thymol Modified Activated Carbon Nanohybrids

“…This enzymatic browning reduces bananas' preservation time, deters consumers from purchasing them, and increases banana waste [33]. Last year's studies showed that CS-based active coatings could extend bananas' preservation period and protect them from enzymatic browning [34].…”