Evaluation of mechanical, antimicrobial, and antioxidant properties of vanillic acid induced chitosan/poly (vinyl alcohol) active films to prolong the shelf life of green chilli

Evaluation of mechanical, antimicrobial, and antioxidant properties of vanillic acid induced chitosan/poly (vinyl alcohol) active films to prolong the shelf life of green chilli

Vanillic acid incorporated chitosan/poly(vinyl alcohol) active films were prepared by employing a cost-effective solvent casting technique. FTIR investigation validated the intermolecular interaction and formation of Schiff's base (C=N) between functional groups of vanillic acid, chitosan, and...

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Bibliographic Details
Published in:International journal of biological macromolecules Vol. 232; p. 123499
Main Authors: Eelager, Manjunath P., Masti, Saraswati P., Chougale, Ravindra B., Hiremani, Vishram D., Narasgoudar, Shivayogi S., Dalbanjan, Nagarjun Prakash, S.K., Praveen Kumar
Format: Journal Article
Language:English
Published: Netherlands Elsevier B.V 31-03-2023
Subjects:
Anti-Infective Agents - pharmacology
Antimicrobial
Antioxidant
Antioxidants - pharmacology
Chitosan - pharmacology
Escherichia coli
Food packaging
Food Packaging - methods
Mechanical properties
Polyethylenes - pharmacology
Polyvinyl Alcohol - pharmacology
Staphylococcus aureus
Vanillic acid
Vanillic Acid - pharmacology
Antimicrobial
Mechanical properties
Vanillic acid
Food packaging
Antioxidant
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Summary:Vanillic acid incorporated chitosan/poly(vinyl alcohol) active films were prepared by employing a cost-effective solvent casting technique. FTIR investigation validated the intermolecular interaction and formation of Schiff's base (C=N) between functional groups of vanillic acid, chitosan, and poly(vinyl alcohol). The addition of vanillic acid resulted in homogenous and dense morphology, as confirmed by SEM micrographs. The tensile strength of active films increased from 32 to 59 MPa as the amount of vanillic acid increased and the obtained values are more significant than reported polyethylene (2231 MPa) and polypropylene (31–38 MPa) films, widely utilized in food packaging. Active film's UV, water, and oxygen barrier properties exhibited excellent results with the incorporation of vanillic acid. Around 40 % of degradation commences within 15 days. Synergistic impact against S. aureus, E. coli, and C. albicans pathogens caused the expansion of the inhibition zone, evidenced by the excellent antimicrobial activity. The highest antioxidant capacity, 73.65 % of CPV-4 active film, proved that active films could prevent the spoilage of food from oxidation. Green chillies packaging was carried out to examine the potential of prepared active films as packaging material results in successfully sustaining carotenoid accumulation and prolonging the shelf life compared to conventional polyethylene (PE) packaging. •Chitosan/poly (vinyl alcohol) blend film properties were enhanced by the inclusion of vanillic acid.•Active films are prepared by the cost-effective solvent casting method.•The tensile strength of active films is more predominant than commercially available polyethylene and polypropylene films.•Active films demonstrated excellent antimicrobial and antioxidant activity.•Active films have the capability to preserve food and extend its Shelf life (green Chilli).
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ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2023.123499