Biopolimer Film Addited With Jambolan Fruits Extract (syzygium cumini l.) And zno Nanoparticles: Characterization and Application

Objectives: This study developed and characterized bifunctional (active and intelligent) packaging films using sodium alginate, jambolan fruit extract, and ZnO nanoparticles. The films were analyzed for their physicochemical, mechanical, optical, and antimicrobial properties. Theoretical Framework: The introduction highlights the importance of packaging to protect food and extend its shelf life. The trend towards active and intelligent packaging, which monitors product conditions in real-time using food-interacting ingredients, is emphasized. The use of natural pH indicators, such as plant pigments, is mentioned as a sensitive and low-cost solution for detecting food damage. The jambolan fruit (Syzygium cumini L.) is presented as a rich but underutilized source of anthocyanins, hydrolyzable tannins, and flavonoids. Method: Sodium alginate films were prepared with aqueous jambolan extract (EAJ) and ZnO nanoparticles (nanoZnO). The films' properties were analyzed, including total phenolic content (TPC), antioxidant capacity (%AC) using the DPPH* method, and physicochemical and mechanical properties (moisture, solubility, water vapor permeability, swelling, tensile strength, and elongation). Antimicrobial activity was tested against bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Results and Discussion: The results showed that the addition of jambolan extract and nanoZnO altered the films' moisture, solubility, and swelling, while also increasing their light permeability. The films demonstrated high antioxidant capacity and significant antimicrobial activity against. Research Implications: The results indicate that the alginate films with jambolan extract and nanoZnO are promising for developing active and intelligent packaging, especially for preserving high-moisture foods. The films' antioxidant and antimicrobial properties can extend the shelf life of perishable products. The pH study suggests that these films can be used as freshness sensors, changing color as food quality deteriorates. Staphylococcus aureusin vitro. Furthermore, the films changed their effective color as a function of pH, confirming their potential for smart food packaging. Originality/Value: This study is original in investigating the combination of jambolan extract and ZnO nanoparticles in an alginate matrix to create packaging with dual properties (active and intelligent). The research validates the use of an underutilized plant byproduct (jambolan) as a source of bioactive compounds, aligning with the trend of more sustainable and efficient packaging. The detailed analysis of the physicochemical, morphological, mechanical, and antimicrobial properties provides a solid foundation for future applications, including the creation of multilayer films for the preservation of refrigerated fish by-products.