Development of an edible active chitosan film loaded with Nigella sativa L. extract to extend the shelf life of grapes

Abstract

Environmentally friendly approaches such as orientation towards natural products and zero waste, which consumers have started to adopt in recent years, have also started to cause new explores in food packaging. The ability of edible films produced from natural polymers to be functionalized with active ingredients, not generate waste, and be useable as an alternative to traditional food packaging has led us to develop Nigella sativa extract (ethanolic and methanolic) loaded chitosan active edible film. The films were characterized by FTIR, SEM, physical properties, total phenolic content, and total antioxidant capacity, in vitro digestion profiles were examined. The grapes were covered with films and physical changes were examined. The total phenolic content of the ethanolic and methanolic film was 384.73 & PLUSMN; 0.59, and 424.67 & PLUSMN; 14.71 mg GAE/100 g film respectively. The total antioxidant capacity of the ethanolic and methanolic film was 255.85 & PLUSMN; 0.10, 293.72 & PLUSMN; 0.44 mg TE/100 g film respectively. Thickness of ethanolic and methanolic film was 0.30 & PLUSMN; 0.21, 0.36 & PLUSMN; 0.06 mm, solubility 16.84 & PLUSMN; 1.54, 23.22 & PLUSMN; 0.31 (w/ w %), moisture ratio 4.45 & PLUSMN; 0.61, 7.58 & PLUSMN; 1.98 (%), swelling ratio 5.65 & PLUSMN; 2.06, 14.74 & PLUSMN; 0.78 (%), water vapor permeation 2.39 & PLUSMN; 1.63, 4.94 & PLUSMN; 4.45 (x10-10g/ms kPa) respectively. FTIR and SEM analysis showed that preparation of the films with Nigella sativa extract did not cause any change in the structure of chitosan. As a result of the observations, it was seen that the uncovered grapes spoilage and the grapes covered with films were not spoilage indicating that the developed films can be used as an alternative to food packaging.