Physicochemical Characterization and Storage Performance of Curcumin‐Loaded Vegetable‐ and Corn‐Derived Edible Films, With Preliminary Development of AgNP–κ‐Carrageenan Films for Food Packaging Applications

Edible films and coatings prepared from food‐derived materials can contribute to by‐product valorization, but their suitability for food packaging requires direct physicochemical/performance evidence. This study evaluated three curcumin‐loaded κ‐carrageenan (KC)/cellulose/dimodan film formulations: a base formulation, a formulation containing corn flour, and a formulation containing a mixed vegetable‐derived powder. A separate AgNP–KC formulation was also prepared as a preliminary material development module. Importantly, the AgNPs were synthesized using orange peel extract and were not incorporated into the cherry coatings. Mean contact angles were 28.82 ± 0.84°, 28.17 ± 1.43°, and 34.63 ± 0.52° for KC + C + D + Cur, KC + C + D + Cur + Corn, and KC + C + D + Cur + Veg, respectively, indicating hydrophilic surfaces. Film thickness was 0.27 ± 0.02, 0.25 ± 0.03, and 0.89 ± 0.19 in the numerical units recorded in the original experiment; the original record states “mm,” so the physical unit must be verified against the caliper record before submission. After 3 weeks, mean cherry weight loss was 54.63 ± 4.09%, 54.58 ± 11.93%, 40.11 ± 3.05%, and 21.63 ± 2.85% for the three coated groups and the refrigerated group, respectively ( n = 4 fruit per group). Analysis of the fruit‐level data indicated an overall group difference. The findings support formulation feasibility and a preliminary storage comparison.