Composite biofilm chitosan-microcrystalline cellulose for tomato preservation

Abstract

The demand for packaging has caused a surge in non-biodegradable plastic waste. To tackle this issue, biofilms provide a safe and effective alternative for packaging and preservation. This research focused on combining chitosan and microcrystalline cellulose (MCC) to produce composite biofilms to preserve fresh fruits. The study involved adding varying quantities of MCC, ranging from 0g to 11g, to chitosan using a glycerol plasticizer. The results showed that adding MCC reduced the adhesion of the chitosan-based film, resulting in a more intact film. The surface morphology of the film showed uniform dispersion of MCC particles. The water adsorption and solubility of the MCC-added films increased while biodegradability decreased. The best biofilm for preservation application was the chitosan film supplemented with 3g of MCC. This film helped limit weight loss, vitamin C content, total acid content, and soluble solids loss in tomatoes during storage. Essentially, the chitosan-MCC film helped to reduce water evaporation, respiration, metabolism with the external environment, and penetration of microorganisms on tomatoes, thus extending their shelf life.