Impact of Octenyl Succinylation and Bee Products on Maize Starch Films and Apple Storage Quality

Starch is a promising biodegradable polymer for food packaging, offering a competitive alternative to synthetic films, but its native form has limited functionality. This study aimed to develop edible films based on native (N) and octenyl-succinylated (OS) maize starch incorporating honey-bee-derived extracts (HBE), and to evaluate their physicochemical, structural, and bioactive properties. Moreover, the films were applied as a packaging for apple slices stored for seven days. OS starch enhanced film functionality, particularly when combined with bee pollen, bee bread, and propolis extracts. The presence of amphiphilic octenyl groups and bioactive components significantly modified film microstructure and thermal behavior. Compared to native starch films, OS-based films showed higher water solubility and swelling ratio but lower tensile strength. Among the HBE formulations, propolis-enriched films exhibited the highest total phenolic content, strongest antioxidant capacity, and most effective antimicrobial action. Although none of the starch-based films prevented apple weight loss or browning during storage, propolis addition markedly reduced mold growth compared to synthetic packaging. Overall, octenyl-succinylated maize starch combined with propolis extract offers a promising, biodegradable alternative to conventional plastic films for sustainable food packaging applications.