A Film of Chitosan Blended with Ginseng Residue Polysaccharides as an Antioxidant Packaging for Prolonging the Shelf Life of Fresh-Cut Melon

Abstract

Ginseng residue polysaccharides (GRP) at three levels were excellently blended into chitosan to form antioxidant composite films, which exhibited higher density, opacity and moisture, as well as lower water vapor permeability, tensile strength and elongation ratio than those of neat chitosan film. Thermogravimetry evidenced no difference in stability, and SEM and AFM revealed smooth and dense surfaces with no cracks and micropores, whereas structural analyses disclosed slight changes in films’ structures after adding GRP. A chitosan film containing 0.5% GRP (Chitosan + GRP) was then employed for a fruit preservation study. Fresh-cut melon covered with Chitosan + GRP displayed delayed deteriorating compared with other groups. A possible antioxidant mechanism in fruit preservation was then suggested, and PCA and correlation analyses supported these findings. The results demonstrated that our antioxidant chitosan films incorporated with GRP are quite promising for enabling the food industry to produce eco-friendly and sustainable packaging.