A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana

Abstract

Abstract This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan (CS) and persimmon peel extract (PPE). Scanning electron microscopy analysis showed that PPE was evenly distributed in the CS matrix and Fourier transform infrared spectroscopy analysis showed that CS and PPE interacted to form hydrogen bonds, demonstrating good compatibility. Simultaneously, the addition of PPE also significantly improved the physical properties and antioxidant activity of the CS film. Among them, the CS film containing 10% PPE (CS-PPE 10) showed the optimal mechanical properties, water vapor barrier properties and oxygen barrier properties. The CS film containing 15% PPE (CS-PPE 15) exhibited the best thermal stability, UV-Vis barrier properties and antioxidant activity. In the experiment on banana preservation, CS-PPE 10 film obtained optimal performance on decreasing senescence spots, weight loss, fruit softening, and cell wall degradation, inhibiting the activities of polyphenol oxidase and cell wall-degrading enzymes and maintaining the content of total soluble sugar and ascorbic acid during the storage period. Consequently, CS-PPE 10 film was expected to be a novel edible packaging material to maintain banana quality and prolong shelf life.