Towards sustainable food packaging films using cellulose acetate and polyvinylidene fluoride matrix enriched with mango peel extract

Foodborne diseases remain a critical global concern, necessitating innovative approaches to curb the microbial contamination and ensure food safety. This study investigates the potential of mango peel extract (MPs) as a natural antimicrobial agent to enhance the performance of edible films designed for food packaging. Films composed of cellulose acetate (CA), polyvinylidene fluoride (PVDF), and a composite of CA/PVDF (CAPVDF) were evaluated for their antibacterial properties against a range of pathogenic bacteria. CA, PVDF, and CAPVDF films displayed limited inhibitory effects on the tested pathogens. Incorporating MPs into CAPVDF matrix significantly improved antibacterial activity. The MPs-containing CAPVDF film exhibited substantial zones of inhibition (ZOI) against Escherichia coli, Staphylococcus aureus, Candida albicans, and Aspergillus niger, with zone of inhibition (ZOI) widths ranging from 20 to 24 mm. The contact angles of the PVDF and CA films were 117.2 degrees and 109.2 degrees, respectively. After mixing the two polymers, the CAPVDF film showed a contact angle 105.7 degrees, while adding the MPs extract decreased the contact angle to be 83.2 degrees for MPs3/CAPVDF films. Particularly, the considerable ZOI widths of 24 mm, 23 mm, 20 mm, and 18 mm, respectively, exhibited the MPs3/CAPVDF film's impressive inhibitory impact on E. coli, S. aureus, C. albicans, and A. niger. Interestingly, the MPs3/CAPVDF film completely prevented the evolution of S. aureus and E. coli. These findings underscore the potential of mango peel extract as a natural solution to extend the shelf life and enhance the safety of packaged food products. Ultimately, incorporating MPs into CAPVDF films presents a promising strategy for combatting foodborne pathogens and preserving the freshness of packaged goods. This research contributes to global efforts to reduce food waste and improve public health through sustainable and effective food safety measures.