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<p>The development of active packaging has increased due to their biodegradability and sustainable food packaging. In the present study, polycaprolactone (PCL)-tapioca starch based composite film containing gallic acid (GA) and grapefruit seed extract (GSE) was developed for food packaging applications and its quality characteristics were evaluated. The effect of GA-GSE addition on the structural, morphology, colour, barrier property, antioxidant, antimicrobial properties and biodegradability of the developed films were evaluated. The effectiveness of the active composite film was also assessed by real packaging application of Chhana podo, a baked sweet cottage cheese during 21 days storage at 5 ± 1&#xa0;°C. GA-GSE addition did not alter the water vapour permeability, solubility and puncturing strength of the films while increase in thickness of film, elongation at break, L* value and migration level and decrease in tensile strength was observed. Addition of GA-GSE to the PCL-starch based film inhibited the growth of <i>Escherichia coli</i> O157:H7 and <i>Staphylococcus aureus</i>. GA-GSE conferred antioxidant properties to composite film as determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Biodegradation was assessed via soil burial test based on weight loss at specific intervals from days 0 to 50. Degradability was faster in the active composite film with weight loss of 66.51% was observed on 50th day. The free fatty acid content, peroxide value and antioxidant properties indicated that active composite film improved the oxidative stability and shelf life of Chhana podo. PCL-starch/GA-GSE composite film showed potential as food packaging because they are biodegradable, possess antioxidant and antimicrobial activity. The active composite film can help extend the shelf life of Chhana podo by effectively delayed their oxidative degradation and microbial growth.</p>

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Effect of polycaprolactone-starch based biodegradable film containing gallic acid and grapefruit seed extract on quality characteristics of Chhana podo during storage

  • 期刊论文

  • 发表日期：

    2026年5月21日

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  • B Ashritha,
  • Sivakumar Shanmugam,
  • Veena Nagarajappa,
  • P C Viji

摘要

The development of active packaging has increased due to their biodegradability and sustainable food packaging. In the present study, polycaprolactone (PCL)-tapioca starch based composite film containing gallic acid (GA) and grapefruit seed extract (GSE) was developed for food packaging applications and its quality characteristics were evaluated. The effect of GA-GSE addition on the structural, morphology, colour, barrier property, antioxidant, antimicrobial properties and biodegradability of the developed films were evaluated. The effectiveness of the active composite film was also assessed by real packaging application of Chhana podo, a baked sweet cottage cheese during 21 days storage at 5 ± 1 °C. GA-GSE addition did not alter the water vapour permeability, solubility and puncturing strength of the films while increase in thickness of film, elongation at break, L* value and migration level and decrease in tensile strength was observed. Addition of GA-GSE to the PCL-starch based film inhibited the growth of Escherichia coli O157:H7 and Staphylococcus aureus. GA-GSE conferred antioxidant properties to composite film as determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Biodegradation was assessed via soil burial test based on weight loss at specific intervals from days 0 to 50. Degradability was faster in the active composite film with weight loss of 66.51% was observed on 50th day. The free fatty acid content, peroxide value and antioxidant properties indicated that active composite film improved the oxidative stability and shelf life of Chhana podo. PCL-starch/GA-GSE composite film showed potential as food packaging because they are biodegradable, possess antioxidant and antimicrobial activity. The active composite film can help extend the shelf life of Chhana podo by effectively delayed their oxidative degradation and microbial growth.