Preparation and characterization of chitosan-based bioactive edible films incorporating Pistacia terebinthus oil
DOI:
https://doi.org/10.5281/zenodo.22260388Keywords:
Chitosan Films, Pistacia Terebinthus Oil, Active Packaging, Antimicrobial Activity, Molecular DockingAbstract
Chitosan-based films containing 2.5%, 5.0%, and 7.5% (v/v) Pistacia terebinthus oil (PTO) were prepared by solvent casting and evaluated as active food-packaging materials. LC-MS/MS analysis identified 16 constituents, of which shikimic acid (41,187.62 μg/g), catechin (2,799.284 μg/g), and gallic acid (1,443.233 μg/g) were the most abundant. Film structure, morphology, thermal behavior, optical properties, thickness, moisture content, and water solubility were characterized using FT-IR spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM), thermal analysis, UV-Vis spectroscopy. FT-IR spectra indicated interactions between PTO constituents and chitosan, whereas XRD and SEM analyses revealed reduced structural order and increasingly heterogeneous morphologies following PTO incorporation. Compared with the chitosan control, PTO-containing films showed substantially lower water solubility and moisture content, greater thickness at higher PTO concentrations, and reduced UV-visible transmittance. Thermal analysis showed that 5.0% PTO modified the degradation pathway but did not improve overall thermal stability. The films inhibited Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC 25923 (S. aureus), and Candida albicans ATCC 10231(C. albicans); the 2.5% PTO film produced inhibition zones of 21 ± 0.24 mm against S. aureus and the 7.5% PTO film produced inhibition zones of 17 ± 0.13 mm against C. albicans. Molecular docking predicted catechin, quercetin, and hesperidin to have the most favorable target-specific binding affinities toward E. coli GyrB, S. aureus GyrB, and C. albicans CYP51, respectively. Overall, PTO incorporation produced chitosan films with lower water solubility and moisture content, improved light-barrier properties, and enhanced antimicrobial activity, supporting their potential for active food-packaging applications.
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