Antioxidant and Antifungal Packaging Film for Extending the Shelf-Life of Fresh-Cut Apples Publisher



Ebrahimi A ; Khezerlou A ; Sani M A ; Sablani S S
Source: Future Foods Published:2026

Abstract

This study employs an ultrasound emulsification method to produce quercetin nanoemulsion (QuNE), acting as a bioactive molecule for improving the functional properties of food packaging films. The QuNE was incorporated into the chitosan/κ-carrageenan (Ch/κ-C) matrix at different amounts (1%, 3%, and 5% v/v) to produce antioxidant films (AFs) via a casting method. The tensile strength (TS) and elongation at break (EAB) of Ch/κ-C AFs containing 1% QuNE increased from 40.7 MPa and 5.55% to 63.0 MPa and 19.6%, respectively. Compared to Ch/κ-C film, Ch/κ-C/5%QuNE film showed the highest water contact angle (WCA) of 67.8° and DPPH radical scavenging of 85.5%. Furthermore, the Ch/κ-C/5%QuNE film showed significant ( P < 0.05) inhibitory effects on the mycelial growth and spore germination of A. flavus and P. aculeatum , resulting in colony growth inhibition zones of 21 mm and 20 mm, respectively. When the Ch/κ-C/5%QuNE film was applied to preserve fresh-cut apples, the system decreased the browning index and extended their storage time. In conclusion, the results clearly demonstrate that incorporating QuNE into the Ch/κ-C matrix is an effective strategy for producing AFs, which can be effectively used to increase the shelf life of oxygen-sensitive food products like fresh-cut fruits. © 2026 The Authors.