<p>Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes</p>

Bangar S. P., Whiteside W. S. D., Ozogul F., Dunno K. D., Cavender G. A., Dawson P.

FOOD BIOSCIENCE, vol.47, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47
  • Publication Date: 2022
  • Doi Number: 10.1016/j.fbio.2022.101621
  • Journal Name: FOOD BIOSCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Keywords: Packaging material, Nanocomposites, Cellulose nanocrystals, Red grapes, Shelf life, CINNAMON ESSENTIAL OIL, ANTIMICROBIAL ACTIVITY, COMPOSITE FILMS, QUALITY
  • Çukurova University Affiliated: Yes


Packaging material has an important role in extending the shelf-life of fruits. This study investigated the effectiveness of cellulose nanocrystals (CNCs) derived from Kudzu (Pueraria montana) vine to reinforce to starch based films. In addition, the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications. Different packaging materials, including the pearl millet starch (PMS), PMS reinforced with Kudzu CNCs, and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil (CBO), was used to develop biodegradable nanocomposite films. The films were investigated for their thermal, morphological, mechanical, and barrier properties. In addition, the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5 C. PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5 C by maintaining the weight, firmness, and soluble solids in grapes for a longer duration during storage. The study suggests that PMS + Kudzu CNCs + EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes.