antifungal films produced by polyvinyl alcohol and pimaricin with golden berry husk extract to extend its shelf life

This study investigated the incorporation of golden berry husk extract (he) into polyvinyl alcohol (pva) films for food packaging, with a focus on preserving golden berry fruits. analysis of he revealed the presence of potent antioxidants such as ferulic acid, quercetin, chlorogenic acid, rutin, and gallic acid. scanning electron microscopy (sem) showed increased surface roughness and crack formation in pva/he films with higher he concentrations, indicating favorable interactions between he phenolic molecules and the pva matrix. fourier-transform infrared spectroscopy (ft-ir) confirmed physical interactions between pva and he without chemical alterations. mechanical tests revealed to elevated tensile strength and elongation at break for pva/he films, suggesting improved flexibility and strength. water contact angle (wca) measurements indicated altered hydrophilicity and hydrophobicity with he incorporation, showing decreased wca at higher he concentrations. increasing he concentration was correlated with heightened antioxidant activity, with pva/he films displaying superior scavenging activity for abts and dpph radicals. physical properties such as thickness, solubility, swelling degree, moisture content, and water vapor permeability were influenced by he concentration, exhibiting optimal properties at specific concentrations. antifungal assays demonstrated inhibition of aspergillus niger and aspergillus flavus growth in pva/he films. application of pva/he films on golden berry fruits resulted in reduced weight loss, enhanced ph and total soluble solids (tss) stability, increased firmness retention, and inhibition of yeast and mold growth compared to uncoated and husk-covered        samples. overall, pva/he films hold promise as sustainable packaging materials for extending the shelf life and preserving the quality of perishable food products like golden berries.