Biopolymeric matrices made of carrageenan and corn starch for the antioxidant extracts delivery of Cuban red propolis and yerba mate

Applications of propolis-based materials in wound healing

Due to its excellent antiseptic efficacy and antimicrobial properties, propolis has shown attractive advantages in wound dressings. However, an inclusive review of the propolis-based materials as a wound dressing is still lacking. The current short review summarizes the skin wound healing process, relates evaluation parameters, and then reviews the refined propolis-based materials dressings such as antimicrobial property, adhesion and hemostasis, anti-inflammatory and substance delivery. The approaches implemented to achieve these functions are classified and discussed. Furthermore, applications of propolis wound dressing for treating different types of wounds such as heal wounds, burns, and ulcers are presented. The future directions of propolis-based wound dressings for wound healing are further proposed. This review showed that propolis-based materials might be a promising new dressing for wound occlusion and tissue repairing.

Xanthoceras sorbifolia Husk Extract Incorporation for the Improvement in Physical and Antioxidant Properties of Soy Protein Isolate Films

With the increasing awareness of ecological and environmental protection, the research on eco-friendly materials has experienced a considerable increase. The objective of our study was to explore a novel soy protein isolate (SPI) film functionalized with antioxidants extracted from Xanthoceras sorbifolia husk (XSHE) as bio-based active packaging films. The films were evaluated in light of their structure, physical machinery, and antioxidant performance using advanced characterization techniques. The FTIR and microscopy results revealed the hydrogen-bond interaction between the SPI and XSHE and their good compatibility, which contributed to the improvement in various properties of the composite films, such as tensile strength (TS), UV blocking, and the water barrier property. As the XSHE content increased to 5%, the TS of the films dramatically increased up to 7.37 MPa with 47.7% and the water vapor permeability decreased to 1.13 × 10-10 g m m-2 s-1 Pa-1 with 22.1%. Meanwhile, the introduction of XSHE caused further improvement in the antioxidant capacity of films, and the release of active agents from films was faster and higher in 10% ethanol than it was in a 50% ethanol food simulant. Overall, SPI-based films functionalized with XSHE demonstrated promising potential applications in food packaging.

Review on Propolis Applications in Food Preservation and Active Packaging

Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.

Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin

The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS-Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improved the thermal stability of the film. A test of curcumin release behavior showed controlled release of curcumin from the film matrix. ZS-Cur films displayed remarkable pH responsiveness, strong antioxidant properties, and inhibitory effects on E. coli. Therefore, the insoluble active food packaging prepared in this study provides a new strategy for the development of functional edible films and also provides a possibility for the application of edible films to extend the shelf life of fresh food.

Thermal, flammability, and antimicrobial properties of arrowroot (Maranta arundinacea) fiber reinforced arrowroot starch biopolymer composites for food packaging applications

Using the solution casting method, a novel biodegradable thermoplastic arrowroot (Maranta arundinacea) starch (TPAS) films containing arrowroot fiber (AF) at different concentrations (0, 2, 4, 6, 8, and 10 wt%) were developed and characterized in terms of thermal, antibacterial activity, water vapor permeability (WVP), biodegradability, and light transmittance properties. The TPAS/AF-10 biocomposite film revealed a higher degradation temperature (313.02 °C) than other biocomposite films, indicating better thermal stability. Furthermore, increasing AF concentration led to a significant (p < 0.05) reduction in the linear burning rate and WVP of the biocomposite films from 248.9 to 115.2 mm/min and 8.18 × 10^-10 ×g. s^-1.m^-1. Pa^-1 to 5.20 × 10^-10 ×g. s^-1.m^-1. Pa^-1, respectively. The addition of fibers in the surface structure had a significant impact on remarkable drop in opacity (91.1 to 74.1%). In addition, the incorporation of AF and control film showed an insignificant effect against three pathogenic bacteria, including Staphylococcus aureus (ATCC 43300), Escherichia coli (ATCC 25922), and Bacillus subtilis (B29). The soil burial findings demonstrated that the weight loss of TPAS/AF biocomposite films was significantly higher than TPAS film. Overall, the reinforcement of arrowroot fiber with TPAS film improved the properties of biocomposites for environmentally friendly food packaging applications.

Preparation and Performance Characterization of a Composite Film Based on Corn Starch, κ-Carrageenan, and Ethanol Extract of Onion Skin

Using corn starch (CS) and κ-carrageenan(κC) as the raw material and active composite, respectively, films containing different concentrations of ethanol extract of onion skin were prepared. The effects of different concentrations of ethanol extract of onion skin (EEOS) on the physicochemical properties, as well as the antioxidant and antibacterial properties, of CS/κC films were also discussed. The addition of ethanol extract of onion skin inhibited the recrystallization of starch molecules in the composite films. It affected the microstructure of the composite films. The color of the composite films was deepened, the brightness was reduced, and the opacity was increased. Water vapor permeability increased, tensile strength decreased, and elongation at the break increased. The glass-transition temperature decreased. The clearance of DPPH radicals and ABTS cation radicals increased. Moreover, when the concentration of EEOS was 3%, the antioxidant effect of the films on oil was greatly improved and could effectively inhibit Staphylococcus aureus and Escherichia coli. The above results showed that adding ethanol extract of onion skin improved the physicochemical properties and biological activities of the CS/κC composite films, so CS/κC/EEOS composite films can be used as an active packaging material to extend food shelf-life. These results can provide a theoretical basis for the production and application of corn starch/κ-carrageenan/ethanol extract of onion skin composite films.

Brewing By-Products as a Source of Natural Antioxidants for Food Preservation

Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% MeOH + 0.3% HCl and 50% Acetone) for extracting polyphenols of these by-products was firstly evaluated, with NaOH showing the best results. The extraction conditions were optimized using the response surface methodology, and were determined to be 1.45% NaOH and 80 °C. BSG extracts showed the highest total polyphenol content (24.84–38.83 µmol GAE/g), whereas the BSH showed the lowest value (24.84 ± 1.55 µmol GAE/g). In general, BSG extracts presented significantly higher antioxidant capacity (ABTS, ORAC). Ferulic acid was the main polyphenol in all BSG extracts (156.55–290.88 mg/100 g), whereas in BSH, this compound was not detected. The addition of 10% BSG extract in o/w emulsions (stored 14 days) showed a reduction in the formation of primary oxidation products of 97%. In the emulsions covered with polylactic acid active films (1% BSG), this reduction corresponded to 35%. Hence, this study demonstrates the potential of these by-products as natural antioxidant sources for protecting food systems against oxidation.

Nopal cladode as a novel reinforcing and antioxidant agent for starch-based films: A comparison with lignin and propolis extract

The potential use of nopal cladode flour (NC) as reinforcing/bioactive agent in cassava starch-based films was evaluated and compared with the use of propolis extract or lignin, which are commonly used for these purposes. Cassava starch-based films containing untreated NC (S-NC), NC treated at pH 12 (S-NC12), aqueous propolis extract at two different concentrations (SP1 or SP2), or lignin (S-L) were produced by the casting technique; glycerol was used as plasticizer. NC12 and NC affected the mechanical properties of the cassava starch-based film similarly as compared to propolis extract and lignin. Moreover, NC and NC12 had different performance as reinforcing and antioxidant agent in cassava starch-based film. Thus, S-NC12 film was more elongable (28.5 ± 6.5%), more hydrophobic (contact angle: 70.8° ± 0.1), less permeable to water vapor (0.8 ± 0.0 × 10^-10 g·m^-1·s^-1·Pa^-1) and had better antioxidant activity by ABTS^•+ (44.70 ± 0.3 μM Trolox·g^-1 of film) than the S-NC film. SEM and TGA analysis of films showed that NC12 was better incorporated into the cassava starch matrix than NC, lignin and propolis extract. Overall, nopal cladode flour has potential use in the production of active biodegradable packaging for the food preservation with high oxidation rate.

Potato peel extracts as an antimicrobial and potential antioxidant in active edible film

Potato peel is phenolic-rich plant byproduct that has multiple biological functions. The study explores the antimicrobial efficiency of the peel and its antioxidant potential incorporated with potato starch film. Antimicrobial sensitivity test using microdilution and diffusion test revealed positive response in Escherichia coli, Salmonella enterica, and Staphylococcus aureus with minimum inhibitory concentration, 7.5 ± 2, 5.8 ± 2, and 4.7 ± 1 mg/ml, respectively, but had a negative response for Klebsiella pneumoniae and Listeria monocytogenes. HPLC analysis revealed that caffeic, chlorogenic, and neochlorogenic acids are the main chemical compounds found in potato peel extract and responsible for its antimicrobial property. The scavenging ability and phenolic content in the active film range from 10 to 22 mg GAE/g of the dried film with 24%-55% of inhibition, respectively. The scanning electron microscope of the starch film showed homogeneously and ordered structure; however, some cracks and pores shown in the active film. The simulation experiment of phenols migration from the film into fatty and aqueous foods showed higher concentration in aqueous and less in the fatty foods. Therefore, potato peel extract has antibacterial as well as antioxidant property and incorporating with potato starch produce an active film which can be used as an alternative technology for active food packaging.

Yerba Mate Extract in Microfibrillated Cellulose and Corn Starch Films as a Potential Wound Healing Bandage

Microfibrillated cellulose films have been gathering considerable attention due to their high mechanical properties and cheap cost. Additionally, it is possible to include compounds within the fibrillated structure in order to confer desirable properties. Ilex paraguariensis A. St.-Hil, yerba mate leaf extract has been reported to possess a high quantity of caffeoylquinic acids that may be beneficial for other applications instead of its conventional use as a hot beverage. Therefore, we investigate the effect of blending yerba mate extract during and after defibrillation of Eucalyptus sp. bleached kraft paper by ultrafine grinding. Blending the extract during defibrillation increased the mechanical and thermal properties, besides being able to use the whole extract. Afterwards, this material was also investigated with high content loadings of starch and glycerine. The results present that yerba mate extract increases film resistance, and the defibrillated cellulose is able to protect the bioactive compounds from the extract. Additionally, the films present antibacterial activity against two known pathogens S. aureus and E. coli, with high antioxidant activity and increased cell proliferation. This was attributed to the bioactive compounds that presented faster in vitro wound healing, suggesting that microfibrillated cellulose (MFC) films containing extract of yerba mate can be a potential alternative as wound healing bandages.

3D Propolis-Sodium Alginate Scaffolds: Influence on Structural Parameters, Release Mechanisms, Cell Cytotoxicity and Antibacterial Activity

In this study, the main aim was to fabricate propolis (Ps)-containing wound dressing patches using 3D printing technology. Different combinations and structures of propolis (Ps)-incorporated sodium alginate (SA) scaffolds were developed. The morphological studies showed that the porosity of developed scaffolds was optimized when 20% (v/v) of Ps was added to the solution. The pore sizes decreased by increasing Ps concentration up to a certain level due to its adhesive properties. The mechanical, swelling-degradation (weight loss) behaviors, and Ps release kinetics were highlighted for the scaffold stability. An antimicrobial assay was employed to test and screen antimicrobial behavior of Ps against Escherichia coli and Staphylococcus aureus strains. The results show that the Ps-added scaffolds have an excellent antibacterial activity because of Ps compounds. An in vitro cytotoxicity test was also applied on the scaffold by using the extract method on the human dermal fibroblasts (HFFF2) cell line. The 3D-printed SA–Ps scaffolds are very useful structures for wound dressing applications.

Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity from yerba mate (Ilex paraguariensis), using maltodextrin (MD) as wall material. Additionally, the oxidative stability in a real food matrix (mayonnaise) was assessed. Both MD addition and drying methods affected the physical properties [moisture content, water activity (a_W)] and oxidative stability. MD addition diminished moisture content and prevented polyphenol compounds from degradation. The spray-dried powders displayed the lowest moisture content (1.6 ± 0.3% bs), the highest polyphenol content (135.4 mg GAE/g pure extract), and oxidative stability than the freeze-dried samples. The antioxidant capacity of the encapsulated powder subjected to spray-drying increased the oxidative stability of the mayonnaise (258 ± 32 min) more than the other assayed system (165 ± 5 min). Therefore, a natural spray-dried antioxidant food additive was obtained with potential use in the food industry.

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young's modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3-4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

Encapsulation of Red Propolis in Polymer Nanoparticles for the Destruction of Pathogenic Biofilms

Microbial biofilms, structured communities of microorganisms, have been often associated to the infection and bacterial multiresistance problem. Conventional treatment of infection involves the use of antibiotics, being an alternative approach is the use of red propolis, a natural product, to prepare polymer nanoparticles. The aim of the present study was to encapsulate red propolis extract in poly(lactic-co-glycolic acid) (PLGA) nanoparticles for destruction in vitro of pathogenic biofilms. Poly(lactic-co-glycolic acid) nanoparticles (PLGA NPs) containing red propolis hydroethanolic extract (2 mg/mL) were produced by emulsification solvent diffusion method. The extract and developed nanoparticles were analyzed for antimicrobial activity and inhibition of bacterial biofilm formation in vitro against Staphylococcus aureus and Pseudomonas aeruginosa. Transmission electron microscopy images confirmed spherical nanoparticles in the range size from 42.4 nm (PLGA NPs) to 69.2 nm (HERP PLGA NPs), with encapsulation efficiencies of 96.99%. The free extract and encapsulated in polymer nanoparticle presented antimicrobial potential, with a minimum inhibitory concentration from 15.6 to 125 μg mL^-1 and from 100 to 1560 μg mL^-1 to inhibit biofilm formation for the Staphylococcus aureus and Pseudomonas aeruginosa, respectively.

Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis

The growing global awareness about environmental preservation has stimulated the search for alternatives to replace conventional plastics made from fossil sources. One of the advantages is using polymers from renewable sources, such as starch and gelatin, which, in addition to being biodegradable, may also be edible. The incorporation of cranberry into a polymeric matrix can transfer bioactive composite films, colour and flavour to the film, which are characteristic of this fruit, expanding its application to fruit stripes or colourful coatings for specific foods. In this context, the aim of this work was to evaluate the influence of the incorporation of 0, 5, 15, 25, 35, 45 and 55% (solids mass/biopolymer mass) cranberry powder on the microstructure, thermal properties, ascorbic acid content and sensory analysis of gelatin and arrowroot starch films obtained by casting. Scanning electron microscopy (SEM) images showed that the incorporation of cranberry made the film surface rough and irregular. All films presented an X-ray diffraction pattern typical of a semicrystalline material. The glass transition temperature (T_g) decreased when increasing the concentration of cranberry in films. All films with cranberry presented high ascorbic acid content and were well accepted by the tasters when sensory analysis was performed.

Sustainable Active Food Packaging from Poly(lactic acid) and Cocoa Bean Shells

Sustainable biocomposites have been developed by solvent mixing of poly(lactic acid) (PLA) with a fine powder of cocoa bean shells (CBS) and subsequent solution casting, using different concentrations of CBS. The inclusion of CBS recovers the crystallinity of the initially amorphous PLA films and improves the physical properties of the composites. Young's modulus increases by 80% with 75 wt % CBS inclusion; however, the composites maintain plasticity. The barrier properties of the hydrophobic composites were characterized, and the water vapor permeability is found to be ca. 3.5 × 10^-5 g·m^-1·day^-1·Pa^-1 and independent of the CBS content. On the other hand, oxygen permeability is found to depend on the CBS content, with values as low as 10 000 mL·μm·m^-2·day^-1·atm^-1 for 50 wt % CBS. Furthermore, CBS confer antioxidant activity to the composites and improve swelling properties rendering the composites biodegradable in aquatic environments, reaching 70% of the maximum biodegradability in just 30 days. The above, in conjunction with the low level of migration measured in food simulant, make the PLA/CBS composites a highly promising material for active food packaging.

Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

Comparative study on properties of starch films obtained from potato, corn and wheat using 1-ethyl-3-methylimidazolium acetate as plasticizer

Starch films are gaining attention as substitutes of synthetic polymers due to their biodegradability and low cost. Some ionic liquids have been postulated as alternatives to glycerol, one of the best starch plasticizers, due to their great capacity to form hydrogen bonds with starch and hence great ability of preventing starch retrogradation and increasing film stability. In this work, [emim⁺][Ac^-]-plasticized starch films were prepared from potato, corn and wheat starch. The effect of starch molecular structure in terms of granular composition (amylose and phosphate monoester contents) and molecular weight (M_w) on film properties was evaluated. Potato starch films were the most amorphous because of the higher M_w and phosphate monoester content of potato starch, both contributing to a lower rearrangement of the starch chains making the crystallization process difficult. In contrast, corn and wheat starches lead to more crystalline films because of their lower M_w, which may imply higher mobility and crystal growth rate, and lower phosphate monoester content. This more crystalline structure could be the responsible of their better mechanical properties. [emim⁺][Ac^-] can be considered suitable for manufacturing starch films showing corn and wheat starch films similar properties to synthetic low-density polyethylene, but involving a simple and environmentally-friendly process.

Iron-based nanoparticles prepared from yerba mate extract. Synthesis, characterization and use on chromium removal

Iron-based nanoparticles were synthesized by a rapid method at room temperature using yerba mate (YM) extracts with FeCl₃ in different proportions. Materials prepared from green tea (GT) extracts were also synthesized for comparison. These materials were thoroughly characterized by chemical analyses, XRD, magnetization, SEM-EDS, TEM-SAED, FTIR, UV-Vis, Raman, Mössbauer and XANES spectroscopies, and BET area analysis. It was concluded that the products are nonmagnetic iron complexes of the components of the extracts. The applicability of the materials for Cr(VI) (300 μM) removal from aqueous solutions at pH 3 using two Cr(VI):Fe molar ratios (MR), 1:3 and 1:0.5, has been tested. At Cr(VI):Fe MR = 1:3, the best YM materials gave complete Cr(VI) removal after two minutes of contact, similar to that obtained with commercial nanoscale zerovalent iron (N25), with dissolved Fe(II), and with a likewise prepared GT material. At a lower Cr(VI):Fe MR (1:0.5), although Cr(VI) removal was not complete after 20 min of reaction, the YM nanoparticles were more efficient than N25, GT nanoparticles and Fe(II) in solution. The results suggest that an optimal Cr(VI):Fe MR ratio could be reached when using the new YM nanoparticles, able to achieve a complete Cr(VI) reduction, and leaving very low Cr and Fe concentrations in the treated solutions. The rapid preparation of the nanoparticles would allow their use in removal of pollutants in soils and groundwater by direct injection of the mixture of precursors.

Cornstarch-based wound dressing incorporated with hyaluronic acid and propolis: In vitro and in vivo studies

The unique physicochemical and functional characteristics of starch-based biomaterials and wound dressings have been proposed for several biomedical applications. Film dressings of cornstarch/hyaluronic acid/ ethanolic extract of propolis (CS/HA/EEP) were prepared by solvent-casting and characterized by attenuated total reflectance/Fourier transform infrared spectroscopy, scanning electron microscopy, gas chromatography/mass spectrometry, light transmission, opacity measurements, EEP release, equilibrium swelling, and in vitro and in vivo evaluations. The CS/HA/0.5%EEP film dressing exhibited higher antibacterial activity against Staphylococcus aureus (2.08 ± 0.14 mm), Escherichia coli (2.64 ± 0.18 mm), and Staphylococcus epidermidis (1.02 ± 0.15 mm) in comparison with the CS, CS/HA, and CS/HA/0.25%EEP films. Also, it showed no cytotoxicity for the L929 fibroblast cells. This wound dressing could effectively accelerate the wound healing process at Wistar rats' skin excisions. These results indicate that enrichment of cornstarch wound dressings with HA and EEP can significantly enhance their potential efficacy as wound dressing material.

Antimicrobial and biodegradable chitosan/cellulose acetate phthalate/ZnO nano composite films with optimal oxygen permeability and hydrophobicity for extending the shelf life of black grape fruits

Film-forming biopolymers possessing antimicrobial activity and biodegradability are of great interest on account of their potential use in food packaging applications. The present study deals with the fabrication and characterisation of chitosan (CS) - cellulose acetate phthalate (CAP) films incorporated with ZnO nanoparticles (nano ZnO). CS-CAP films with varying ratios of nano ZnO reinforcement were prepared by solvent casting method. The thermal stability and barrier properties of the fabricated films increased with increasing amount of nano ZnO in the range of 2-7.5% (w/w). CS-CAP film loaded with 5% (w/w) nano ZnO showed the most optimal tensile strength and stiffness to be utilized as a food packaging material. Water contact angle measurements showed the prepared nano composite films to have low surface wettability and high contact angle value up to 90°. Biodegradability of the nano composite films ranged from 30 to 50% in 28 days. The CS-CAP film loaded with 5% (w/w) nano ZnO had extended the shelf life of black grape fruits up to 9 days. The demonstrated barrier and food protection characteristics of the CS-CAP-ZnO films attested its suitability as a primary food packaging material that can be used to increase the shelf life of black grape fruits.