A green metrics approach toward antibacterial chitosan/starch‐based films reinforced with garlic oil for extending the shelf‐life of Capsicum annum

Abstract

SummaryThe study aimed to develop chitosan (Ch)/starch‐based films for the preservation process of Capsicum annum, and further consider the green metrics approach for sustainability. Three types of starches derived from Dioscorea sp. were used: Dioscorea alata (Da), Dioscorea esculenta (De) and Dioscorea hispida (Dh). To further enhance the coating performance, garlic oil (GO) was incorporated, resulting in improvements in physical and mechanical properties, antioxidant and antibacterial activity. A comprehensive characterisation was conducted to assess the impact of GO on the Ch/starch environment. The presence of GO increased hydrophobicity, improved mechanical properties and thermal stability. Moreover, Ch/starch/GO films exhibited antioxidant and antibacterial activity compared to Ch/starch films. Finally, the application of the Ch/starch/GO on C. annum demonstrated an improvement in visual appearance, bacterial growth and extended its shelf life during storage. These findings highlight the potential of Ch/starch/GO as an effective approach for enhancing the properties and preservation of agricultural products.