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

• Published in: International journal of biological macromolecules 2023-03, Vol.232, p.123499-123499, Article 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: Article
• Language: English
• Subjects: Anti-Infective Agents - pharmacology; Antimicrobial; antimicrobial properties; Antioxidant; antioxidant activity; antioxidants; Antioxidants - pharmacology; carotenoids; chemical interactions; chitosan; Chitosan - pharmacology; cost effectiveness; Escherichia coli; Food packaging; Food Packaging - methods; Mechanical properties; oxidation; oxygen; polyethylene; Polyethylenes - pharmacology; polypropylenes; Polyvinyl Alcohol - pharmacology; schiff bases; shelf life; solvents; spoilage; Staphylococcus aureus; tensile strength; Vanillic acid; Vanillic Acid - pharmacology
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2023.123499

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).