Effect of Saffron on the Functional Property of Edible Films for Active Packaging Applications

An edible chitosan/pullulan (Chi/Pul)-based functional film incorporated with saffron was prepared using a solution casting method. The Chi/Pul film was pale yellow and highly transparent, but a bright yellow transparent film with strong UV protection (98%) was produced when saffron was added. The obtained results showed that the blended film's water vapor and oxygen barrier properties were improved by 22 and 52%, respectively, while adding saffron did not affect the film's physical performance. The saffron-added film showed very strong antioxidant functionality, indicating 90 and 70% activity against ABTS and DPPH methods, respectively, parallel to that of saffron. Furthermore, the composite film showed a somewhat improved antibacterial effect against Escherichia coli and Listeria monocytogenes compared to the neat Chi/Pul film. In conclusion, our results suggested that the saffron-added Chi/Pul-based edible film with enhanced UV, water vapor, and oxygen barrier properties and antioxidant activity might be used for food preservation as edible active packaging.

Automated summary

An edible chitosan/pullulan-based functional film incorporated with saffron was prepared and showed improved UV protection, antioxidant activity, water vapor, and oxygen barrier properties compared to the neat film. The saffron-added film also exhibited a slight enhancement in antibacterial effect.