Optimization, characterization and evaluation of papaya polysaccharide-corn starch film for fresh cut apples

In this study, we prepared corn starch (CS) and papaya polysaccharide (PPs) films using the solution casting technique. A Box-Behnken experimental design was used to determine the effect of ethanol concentration, extraction duration, and material concentration during PPs extraction. The resulting films were characterized in terms of structural changes, physical, optical, mechanical, Fourier-transform infrared (FTIR) spectroscopy, and thermal properties. The results show that PPs-CS composite films have good antioxidant and moisturizing properties and general antibacterial performance. These results revealed that after adding PPs, the films exhibited a significant increase in swelling and tensile strength, while depicted a reduction in thickness, transparency, and solubility. SEM images revealed that PPs and CS are highly compatible; moreover, FTIR spectroscopy showed that intermolecular hydrogen bonding existed between CS and PPs, forming a compact film structure. Finally, the incorporation of PPs and CS influenced the shelf-life of fresh cut apples, with the edible film incorporated with PPs positively improving sensory acceptance of combined materials.