Structure and property based design of alginate–nanochitosan active films functionalized with patchouli oil for sustainable tuna packaging
- 1Department of Aquaculture, Faculty of Marine and Fisheries, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- 2Department of Physics, Natural Science and Mathematics Faculty, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- 3Department of Environmental Sciences, Sindh Madressatul Islam University, Karachi 74000, Pakistan
Abstract
This study reports the development of an alginate-based active edible film functionalized with chitosan nanoparticles and patchouli essential oil for the preservation of tuna fillets during refrigerated storage. Composite films were fabricated by solution casting using sodium alginate as the primary polysaccharide matrix, incorporating 1% (v/v) patchouli oil and chitosan nanoparticles at concentrations of 1%–5% (w/w). Structural and surface analyses revealed a progressive increase in surface roughness from 35.45 nm (AG) to 192.40 nm (AG/PO/NCS5), accompanied by a tunable wettability transition with contact angles increasing from 62.0° to 91.4°. Thermal stability improved markedly, with T 10 increasing from 181.6 °C (AG) to 205.6 °C (AG/PO/NCS5) and residual mass rising to 25.0%. The AG/PO/NCS5 film exhibited enhanced mechanical strength (36 MPa), superior UV-blocking (>90%), and high antioxidant activity (86.9% ABTS scavenging). Application trials demonstrated that the AG/PO/NCS5 film effectively suppressed spoilage, maintaining relatively low total viable counts (5.5 log CFU/g), psychrophilic bacterial counts (4.5 log CFU/g), and TBARS (0.6 mg MDA/kg) after 15 days of refrigerated storage, compared to higher values observed in polyethylene packaging (9.2 log CFU/g, 7.6 log CFU/g, and 1.4 mg MDA/kg, respectively), indicating improved microbial and oxidative stability of tuna fillets. Overall, these results demonstrate that rational polysaccharide functionalization can yield sustainable active packaging materials that support responsible consumption and production practices in line with SDG 12.
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BibTeX
@article{akbar2026structure,
title = {{Structure and property based design of alginate–nanochitosan active films functionalized with patchouli oil for sustainable tuna packaging}},
author = {Said Ali Akbar and Anggun Trivayana and Cut Aqilla Putri and Nialul Muna and Zulkarnain Jalil and Altaf Hussain Lahori},
journal = {Green Technologies and Sustainability},
year = {2026},
month = may,
doi = {10.1016/j.grets.2026.100414},
url = {https://doi.org/10.1016/j.grets.2026.100414},
note = {CC BY},
}
RIS
TY - JOUR
TI - Structure and property based design of alginate–nanochitosan active films functionalized with patchouli oil for sustainable tuna packaging
AU - Said Ali Akbar
AU - Anggun Trivayana
AU - Cut Aqilla Putri
AU - Nialul Muna
AU - Zulkarnain Jalil
AU - Altaf Hussain Lahori
PY - 2026
DA - 2026/05/16
JO - Green Technologies and Sustainability
DO - 10.1016/j.grets.2026.100414
UR - https://doi.org/10.1016/j.grets.2026.100414
AB - This study reports the development of an alginate-based active edible film functionalized with chitosan nanoparticles and patchouli essential oil for the preservation of tuna fillets during refrigerated storage. Composite films were fabricated by solution casting using sodium alginate as the primary polysaccharide matrix, incorporating 1% (v/v) patchouli oil and chitosan nanoparticles at concentrations of 1%–5% (w/w). Structural and surface analyses revealed a progressive increase in surface roughness from 35.45 nm (AG) to 192.40 nm (AG/PO/NCS5), accompanied by a tunable wettability transition with contact angles increasing from 62.0° to 91.4°. Thermal stability improved markedly, with T 10 increasing from 181.6 °C (AG) to 205.6 °C (AG/PO/NCS5) and residual mass rising to 25.0%. The AG/PO/NCS5 film exhibited enhanced mechanical strength (36 MPa), superior UV-blocking (>90%), and high antioxidant activity (86.9% ABTS scavenging). Application trials demonstrated that the AG/PO/NCS5 film effectively suppressed spoilage, maintaining relatively low total viable counts (5.5 log CFU/g), psychrophilic bacterial counts (4.5 log CFU/g), and TBARS (0.6 mg MDA/kg) after 15 days of refrigerated storage, compared to higher values observed in polyethylene packaging (9.2 log CFU/g, 7.6 log CFU/g, and 1.4 mg MDA/kg, respectively), indicating improved microbial and oxidative stability of tuna fillets. Overall, these results demonstrate that rational polysaccharide functionalization can yield sustainable active packaging materials that support responsible consumption and production practices in line with SDG 12.
SN - 2949-7361
ER -