Eco-friendly fish gelatin edible films enhanced with mango peel extract and fatty acid sucrose esters for sustainable fruit packaging

Abstract New consumer trends demand sustainable packaging solutions to extend fruit shelf life. In this study, mango peel extract (MPE), rich in polyphenols and antioxidants, and hydrophobic fatty acid sucrose esters (FASE) were incorporated into fish gelatin film packaging for cherry tomatoes to extend shelf life and reduce environmental impact from fruit spoilage. MPE extracted with 80% ethanol showed the highest total phenolic content (TPC) of 72.64 mg/g and antioxidant activity of 76.76%. A 3% concentration of 80% ethanolic MPE was used in the film forming solution. FASE (5%, 10%, and 15% w/w polymer) improved water barrier properties (from 1.02 to 0.97 g mm/m 2 h Pa) and decreased tensile strength (TS) (from 257.93 to 84.73 MPa) of the fish gelatin film. The film containing 10% FASE (FL10) effectively slowed weight loss, minimized color changes, and maintained the firmness of cherry tomatoes compared to the control. This study highlights the potential of bioactive, biodegradable films as a sustainable alternative to synthetic packaging for fruit preservation.