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Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation

Summary

Researchers developed a new type of edible film made from soybean protein and gelatin infused with Artemisia oil to preserve mangoes longer after harvest. This natural, biodegradable packaging film helps prevent mango spoilage by blocking light, reducing water loss, and stopping fungal growth that causes rot. When used to wrap mangoes, the film significantly extended shelf life and maintained freshness better than unwrapped fruit, offering an environmentally friendly alternative to conventional plastic packaging.

Background

Mango is a tropical fruit with high nutritional value but suffers from rapid post-harvest deterioration including weight loss, texture softening, and fungal diseases like anthracnose. Active food packaging using biocompatible films with natural compounds offers a promising approach for fruit preservation while avoiding synthetic chemicals.

Objective

To develop a novel active packaging film by incorporating Artemisia oil (AO) into soybean protein isolate (SPI) and gelatin (Gel) composite films, and evaluate its effectiveness for mango preservation and its physicochemical properties.

Results

AO-containing films exhibited increased surface roughness, thickness, and hydrophobicity with higher AO concentrations. The films showed enhanced light-blocking ability, antioxidant activity, and antifungal properties against Colletotrichum gloeosporioides. During mango storage, AO-containing films significantly reduced weight loss and delayed color change compared to control films.

Conclusion

SPI-Gel films incorporated with Artemisia oil demonstrate excellent physicochemical and biological properties suitable for active food packaging. The films effectively preserve mango freshness and quality during storage, providing a biodegradable and environmentally friendly alternative to synthetic packaging materials.
  • Published in:Foods,
  • Study Type:Experimental Research,
  • Source: PMID: 37569238, DOI: 10.3390/foods12152969
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