Edible films of chitosan- xanthan gum enriched with cornmint oil: Characterization and application in blueberry preservation

In this study, chitosan (CS) and xanthan gum (XG) were used as the base materials to prepare edible films containing cornmint oil (CO). The physical properties and structural characteristics of the films were thoroughly analyzed, along with an investigation into their preservation effect on blueberries. Scanning electron microscopy (SEM) showed that cornmint oil was successfully integrated into the edible film; however, aggregation was observed at higher concentrations. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed successful incorporation of the components. Notably, the CXG-1.5 film exhibited excellent thermal stability, barrier properties, significant antibacterial and antioxidant activities, compared to other formulations. During a storage period of 8 d for blueberries, compared with the control group, the CXG-1.5 group reduced the decay rate by 44.02%, reduced the weight loss rate by 75.85%, and reduced the malondialdehyde increase by 44.39%. At the same time, it maintained a high hardness and minimized the loss of 48.8% of total soluble solids and 56.34% of anthocyanins. Consequently, this novel cornmint oil-containing edible film effectively prolongs the shelf life of blueberries. These results suggest that the edible film developed in this study holds substantial potential for application in post-harvest preservation of fruits and vegetables.