Preparation and characterization of multifunctional films based on pectin and carboxymethyl chitosan: Forming microchambers for high-moisture fruit preservation

Abstract

Active packaging tends to maintain high quality and effectively control the spoilage of fruits. In this study, composite films were prepared with carboxymethyl chitosan (CMCS), pectin, blueberry anthocyanins (ACNs) and clove oil as raw materials. The effects of microchambers formed from films prepared by different composite ratios of pectin and CMCS on the quality of high-moisture fruits were highlighted. The hydrogen bonding and electrostatic interactions existed and maintained the network structures of films, which reached the most stable when the ratio of pectin and CMCS was 1:4. Meanwhile, the water vapor permeability and antioxidant activities reached maximum values of 36.93 ± 2.22 g m−1 d−1 Pa−1 and 38.17 ± 0.36%. Moreover, packaged strawberries stored in this condition still had good morphological structure after 7 days of storage. Overall, the fabricated active films played a positive role in delaying the spoilage of post-harvest fruits and prolonging their shelf life.