Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf-life extension of bell peppers (Capsicum annuum).

Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists

Chitosan*/pharmacology ; Chitosan*/chemistry ; Anti-Bacterial Agents*/pharmacology ; Food Packaging*/methods ; Plant Extracts*/pharmacology ; Plant Extracts*/chemistry ; Capsicum*/chemistry ; Garlic*/chemistry ; Starch*/chemistry ; Starch*/pharmacology ; Escherichia coli*/drug effects ; Escherichia coli*/growth & development; Food Preservation/methods ; Food Storage/methods ; Molecular Docking Simulation ; Spectroscopy, Fourier Transform Infrared/methods

In this study, garlic extract (GE) was assessed as a potential additive in chitosan/starch (Ch/De) coatings, focusing on phenolic and flavonoid content analyses and antibacterial properties. Using response surface methodology approach, an optimization method was employed to achieve the optimal antibacterial formulation, with Ch, De, and GE identified as key variables in the Design of Experiment. Fourier transform infrared spectroscopy and X-ray diffraction analyses elucidated interactions among these primary components within the films, while thermogravimetric analysis confirmed the enhanced thermal stability of GE-coated film formulations (Ch/De/GE). The Ch/De/GE exhibited antibacterial efficacy against Escherichia coli (ATCC 25922) with an inhibition zone of 7.2 mm at optimized concentrations of 2% w/v Ch, 1.5% w/v starch, and 0.5% v/v GE. In silico molecular docking studies provided insights into GE's inhibitory role as an antibacterial agent. Evaluation of green and yellow bell peppers (Capsicum annuum) over 18 days showed that coated peppers maintained better visual appearance and mass stability, with a weight loss decrease of 40.54%-48.96%, compared to uncoated ones. Additionally, the Ch/De/GE coating effectively inhibited bacterial growth, reducing it by 1-1.23 log CFU, during the storage period. In conclusion, the Ch/De/GE coating effectively extends the shelf-life of bell peppers and maintains their quality, demonstrating its potential for use in food packaging to preserve perishable items. PRACTICAL APPLICATION: The optimized chitosan/starch/garlic extract (Ch/De/GE) film developed in this study shows promising potential for application in the food packaging industry, particularly in extending the shelf life of perishable items like bell peppers. Its enhanced antibacterial properties, along with its ability to maintain visual appearance and reduce weight loss, make it an effective natural preservative that could replace synthetic additives in food packaging. By incorporating this biodegradable film into packaging solutions, producers can offer safer, more sustainable products that meet consumer demand for natural and environmentally friendly options.
(© 2024 Institute of Food Technologists.)

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194.2/UN27.22/PT.01.03/2024 Directorate General of Research, Technology, and Higher Education

Keywords: Escherichia coli; antibacterial mechanism; chitosan film; molecular docking; response surface methodology

9012-76-4 (Chitosan)
0 (Anti-Bacterial Agents)
0 (Plant Extracts)
9005-25-8 (Starch)

Date Created: 20240903 Date Completed: 20241003 Latest Revision: 20241003

20241004

10.1111/1750-3841.17325

39223764