Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components

Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables.

Automated summary

The developed pectin-based films, blended with bioactive compounds, showed improved antioxidative, antimicrobial activities, and better mechanical properties. The eco-friendly nature of the films was demonstrated by water solubility and soil degradation properties, making them a promising natural alternative for extending the shelf life of fruits and vegetables.