Development and Characterization of Mahua Essential Oil‐Loaded <scp>PLA</scp> Films for Shelf‐Life Enhancement of Green Chillies

ABSTRACT To tackle the twin challenges of food perishability and plastic‐related environmental pollution, incorporating mahua essential oil (MEO) into biodegradable packaging materials offers a promising approach for developing natural active food packaging. This study involved the incorporation of MEO into biodegradable polylactic acid (PLA) at different concentrations to create potential antimicrobial packaging for food. As the concentration of MEO increased, the opacity of the films gradually heightened, making them more suitable for packaging foods that could be susceptible to UV light. The elongation at break (EB) and film thickness significantly increased with higher MEO content. However, the addition of MEO led to the formation of creases and small droplets on the otherwise smooth surface, which contributed to a reduction in tensile strength (TS). Regardless of MEO concentration, the water vapor permeability (WVP) of the films decreased. The antimicrobial activity was tested against common food‐borne pathogens ( P. aeruginosa and S. aureus ), with the film containing 5 wt% MEO demonstrating excellent inhibitory effects on both microorganisms. After 20 days, the composite films exhibited 20%–65% soil biodegradation. Finally, the shelf life of green chillies packed in PLA/MEO films, particularly with 5% MEO, was extended up to 10 days.