Formulation and functional performance of edible chitosan films incorporating Clausena lansium leaf essential oil

Edible composite films were developed by incorporating Clausena lansium leaf essential oil (CLEO) into chitosan (CS) matrix to enhance the functionality of food-contact films. The optimal formulation (2.0% CS, 1.5% glycerol and 0.4% CLEO) was determined using principal component analysis and response surface methodology. The optimized films exhibited favorable physicochemical, mechanical, and barrier properties. Fourier transform infrared spectroscopy and SEM verified successful CLEO incorporation into the polymer matrix without compromising structural integrity. Furthermore, CLEO significantly enhanced antioxidant and antibacterial activities, with DPPH and ABTS⁺ scavenging rates of 49.15 ± 1.25 and 52.25 ± 3.33%, respectively, and inhibition rates of 72.84 to 98.63% against tested pathogenic bacteria. Preliminary biological evaluation indicated good cytocompatibility, with cell viability above 90%; however, this does not constitute a comprehensive food safety assessment. Overall, CLEO represents a promising natural functional additive for chitosan-based edible films, although further validation in real food systems is required to confirm practical preservation efficacy.

The online version contains supplementary material available at 10.1007/s10068-026-02184-y.