Preparation and characterization of chitosan/Aloe Vera gel film for fresh fruit preservation

¹ HaUI Institute of Technology (HIT), Hanoi University of Industry, Hanoi, 11900, Vietnam
² Falculty of Chemical Technology, Hanoi University of Industry, Hanoi, 111914, Vietnam
³ Institute of Chemical Engineering, Hanoi University of Science and Technology, Hanoi, 11615 Vietnam
⁴ Faculty of Chemical and Environmental Technology, Viet Tri University of Industry, Phutho, 290000, Vietnam

^* Corresponding author: tydtrang@gmail.com, tydtrang@haui.edu.vn

Abstract

Biofilm preservation has become a topic of interest among many scientists. A recent study involved the production of chitosan-based biofilms containing varying amounts of aloe vera gel (5%, 10% and 15% w/w). Evaluation of film formation, water absorption, swelling ratio, solubility, antibacterial ability, colouration, and biodegradability indicated that chitosan film added with 10% aloe vera (CS-10%AV) had the best properties. The study also found that using CS-A10 film to preserve tomatoes helped maintain the fruit’s colour and shape for longer while retaining vitamin C and acids for an extended period.