Khin Su Su Hlaing, Mouhamed Fall, Nerissa Arviana Tristanto, Nanfack V.D. Carole, Victor Christian Kaharso, Hazem Golshany, Mahbuba Siddiquy, Dawei Yu, Xu Yanshun, Jiang Qixing, Wenshui Xia
This study aimed to design an innovative antioxidant and antibacterial film for functional and health-promoting food packaging materials using food-grade polysaccharides incorporated with polyphenol-rich roselle leaf extracts (RLE). The films were fabricated using the casting method of pectin (P), carboxymethyl chitosan (CMC), and RLE. Six sets of films; 3 control films such as pectin (P-0), carboxymethyl chitosan (CMC-0), pectin plus carboxymethyl chitosan (PCMC-0), and 3 treated films such as pectin (PR-3), carboxymethyl chitosan (CMCR-3), (PCMCR-3) with 3 % RLE were prepared respectively to study the effects of RLE on the properties and function of prepared films. The water vapor permeability of the films ranged from 4.16 ± 0.04 g mm/h·m2·kPa to 6.93 ± 0.07 g mm/h·m2·kPa, with RLE-incorporated samples exhibiting lower permeability than the control sample. The maximum tensile strength (53.00 ± 1.07 MPa) and elongation of break (85.83 ± 2.81 %) were observed at PCMCR-3 containing 3 % RLE. The highest water contact angle (109.4 ± 0.16) was also noted in the PCMCR-3 film. The incorporation of RLE decreased the roughness of the film microstructure. The addition of RLE film CMC-R and PCMCR-3 notably enhanced the antibacterial and antioxidant properties of the edible film. Overall, the PCMCR-3 films extended the shelf life of fresh fish preserved at 4 ± 1 °C, offering promising innovative food preservation packaging materials for preserving perishable food products. © 2025
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Jiangsu, Wuxi, 214122, China; SoHao Fd-Tech Co., Ltd., Shandong, Qingdao, 266700, China; School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China; Department of Food Technology, Widya Mandala Surabaya Catholic University, Indonesia