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Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation

Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a hig...

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Main Authors:	Kaur, Navjot, Somasundram, Chandran, Razali, Zuliana, Mourad, Abdel-Hamid I., Hamed, Fathalla, Ahmed, Zienab F. R.
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute (MDPI) 2024
Subjects:	QH301 Biology R Medicine (General) T Technology (General) TJ Mechanical engineering and machinery
Online Access:	http://eprints.um.edu.my/44946/
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spelling	my.um.eprints.449462024-04-29T08:21:47Z http://eprints.um.edu.my/44946/ Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation Kaur, Navjot Somasundram, Chandran Razali, Zuliana Mourad, Abdel-Hamid I. Hamed, Fathalla Ahmed, Zienab F. R. QH301 Biology R Medicine (General) T Technology (General) TJ Mechanical engineering and machinery Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is a promising bio-based material for edible coatings and films; therefore, the present study aimed to investigate the film-forming abilities of AV and Chitosan (CH) combination as a potential active food packaging material. The physicochemical and mechanical characteristics of formed films of various combinations were prepared at different concentrations, i.e., CH (0.5 w/v), AV (100), CH:AV (75:25), and CH:AV (60:40). The results showed significant differences among all the prepared edible films wherein these differences were mainly on account of incorporating AV gel. The rheological and antioxidant properties of the formulations improved with the inclusion of AV gel. The films composed of CH:AV (60:40) positively affected the water solubility, thermal properties, and water vapour permeability of the edible films. The X-ray Diffraction (XRD) and Scanning electron microscopy (SEM) results showed that the films composed of CH:AV, (60:40) were amorphous and had smooth morphology. Further, the edible film solutions were applied to fresh figs (Ficus carica) to investigate their role in preserving fruits during storage. A significant reduction in microbial growth was found in coated fruits after 28 days of cold storage. The films composed of CH and AV showed overall improved results compared to the CH (0.5, w/v). Therefore, the used formulations (CH:AV, 60:40) can form a sustainable film that has the potential to be utilized for fresh product preservation to maintain its quality and shelf life. © 2024 by the authors. Multidisciplinary Digital Publishing Institute (MDPI) 2024 Article PeerReviewed Kaur, Navjot and Somasundram, Chandran and Razali, Zuliana and Mourad, Abdel-Hamid I. and Hamed, Fathalla and Ahmed, Zienab F. R. (2024) Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation. Polymers, 16 (2). ISSN 2073-4360, DOI https://doi.org/10.3390/polym16020242 <https://doi.org/10.3390/polym16020242>. 10.3390/polym16020242
institution	Universiti Malaya
building	UM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaya
content_source	UM Research Repository
url_provider	http://eprints.um.edu.my/
topic	QH301 Biology R Medicine (General) T Technology (General) TJ Mechanical engineering and machinery
spellingShingle	QH301 Biology R Medicine (General) T Technology (General) TJ Mechanical engineering and machinery Kaur, Navjot Somasundram, Chandran Razali, Zuliana Mourad, Abdel-Hamid I. Hamed, Fathalla Ahmed, Zienab F. R. Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation
description	Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is a promising bio-based material for edible coatings and films; therefore, the present study aimed to investigate the film-forming abilities of AV and Chitosan (CH) combination as a potential active food packaging material. The physicochemical and mechanical characteristics of formed films of various combinations were prepared at different concentrations, i.e., CH (0.5 w/v), AV (100), CH:AV (75:25), and CH:AV (60:40). The results showed significant differences among all the prepared edible films wherein these differences were mainly on account of incorporating AV gel. The rheological and antioxidant properties of the formulations improved with the inclusion of AV gel. The films composed of CH:AV (60:40) positively affected the water solubility, thermal properties, and water vapour permeability of the edible films. The X-ray Diffraction (XRD) and Scanning electron microscopy (SEM) results showed that the films composed of CH:AV, (60:40) were amorphous and had smooth morphology. Further, the edible film solutions were applied to fresh figs (Ficus carica) to investigate their role in preserving fruits during storage. A significant reduction in microbial growth was found in coated fruits after 28 days of cold storage. The films composed of CH and AV showed overall improved results compared to the CH (0.5, w/v). Therefore, the used formulations (CH:AV, 60:40) can form a sustainable film that has the potential to be utilized for fresh product preservation to maintain its quality and shelf life. © 2024 by the authors.
format	Article
author	Kaur, Navjot Somasundram, Chandran Razali, Zuliana Mourad, Abdel-Hamid I. Hamed, Fathalla Ahmed, Zienab F. R.
author_facet	Kaur, Navjot Somasundram, Chandran Razali, Zuliana Mourad, Abdel-Hamid I. Hamed, Fathalla Ahmed, Zienab F. R.
author_sort	Kaur, Navjot
title	Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation
title_short	Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation
title_full	Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation
title_fullStr	Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation
title_full_unstemmed	Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation
title_sort	aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation
publisher	Multidisciplinary Digital Publishing Institute (MDPI)
publishDate	2024
url	http://eprints.um.edu.my/44946/
_version_	1797906860171329536
score	13.211869

Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation

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