Development and structural characterization of edible films for improving fruit quality

The antimicrobial films and coatings can play an important role in reducing postharvest losses and boosting packaging industry. Gluten based films were prepared by incorporating pomegranate peel and curry leaf extracts. Proximate analysis of edible films revealed no unfavorable changes in its characteristics after incorporation of antimicrobial agents. Minimum inhibitory concentration (MIC) values of curry leaves powder extract against Staphylococcus aureus and Micrococcus luteus were 7.81 mg/mL and 15.62 mg/mL, respectively. High performance liquid chromatography (HPLC) analysis showed higher gallic acid in pomegranate peel extract (0.31 ± 0.01 μg/mg) than murraya leaves extract (0.29 ± 0.03 μg/mg). Scanning electron microscope studies did not show significant differences in cross linking. The films of curry leaves and pomegranate extract are good in its structural stability and best for food products. The main significance of these bioactive extracts can be used to make edible films to increase shelf life of fruits and vegetables.