Sustainable, efficient graded extraction of chestnut burr polyphenols: Incorporating them into chitosan/polyvinyl alcohol active films to enhance grape preservation

Puntos clave

• Chestnut burr polyphenols significantly enhance the preservation of grapes with active films, improving shelf life.
• The incorporation of these polyphenols shows a marked improvement in antimicrobial activity when used in films.
• Graded extraction techniques were applied to yield optimal concentrations of chestnut burr polyphenols for film development.
• This combination indicates potential for sustainable food packaging solutions; further testing is needed.