ABSTRACT This study presents the development of a novel, transparent, and biodegradable food packaging film from maleic anhydride‐grafted tamarind seed xyloglucan (XG‐g‐MA). The success of the grafting process was confirmed by FTIR spectroscopy, and the film's properties were comprehensively characterized. FESEM analysis showed a rougher and more porous surface morphology for the XG‐g‐MA film compared to the smooth surface of the native XG film, indicating a successful structural modification. The XG‐g‐MA film demonstrated enhanced mechanical strength, with a tensile strength of 13 MPa compared to the native xyloglucan (XG) film's 10 MPa. It also exhibited improved hydrophobicity, as shown by a water contact angle of 88°, an increase from the native film's 75°. Crucially, the film displayed superior barrier properties, with a water vapor permeability (WVP) of 1.21 g mm h − 1 m − 2 kPa − 1 and a significantly reduced oxygen permeability (OP) of 0.52 cm 3 mm / (m 2 ·24 h) at 50% relative humidity, which is a marked improvement over the native film's 1.64 cm 3 mm / (m 2 ·24 h). The film also showed excellent biological activity; its antioxidant capacity reached an inhibition percentage of 38.11% at a concentration of 1000 µg/mL. Furthermore, the film exhibited a significant antibacterial effect, with an almost twofold increase in inhibitory action against E. coli , P. aeruginosa , and S. epidermidis compared to native XG. A shelf‐life study on cherry tomatoes confirmed the film's efficacy, successfully extending the produce's freshness for at least 30 days.
Silvadas et al. (Thu,) studied this question.