Physical, Mechanical, and Water Barrier Properties of Chitosan-Papaya Film

Abstract

This study investigates the physical, mechanical, and water barrier properties of chitosan-papaya films. The objective of the study was to produce and assess chitosan-based films containing papaya powder (CPP) and papaya extract oil (CEO) in terms of their mechanical, physical, and water barrier qualities. The aim of the study was to evaluate the viability of augmenting the functional characteristics of chitosan films with these natural additions for possible uses in food packaging. Films with various formulations, including control (chitosan, glycerol, and Tween 20), CPP, and CEO, were prepared as part of the research methodology. The following characteristics were assessed: solubility, colour, X-ray diffraction (XRD), tear strength, elongation at break, tensile strength, and water vapour pressure (WVP). Although the control films had the best mechanical integrity, the addition of CPP and CEO reduced mechanical performance (TS (MPa): Control: 17.34 ± 3.25, CPP: 8.23 ± 1.67, CEO: 9.95 ± 1.01; EAB (%): Control: 3.92 ± 0.15, CPP: 3.77 ± 0.51, CEO: 9.71 ± 0.78) but improved certain properties, such as WVP (Control: 3.03 ± 0.31, CPP: 4.89 ± 0.30, CEO: 2.70 ± 0.14), according to the data. In comparison to control and CEO films, CPP films displayed noticeably higher WVP values, indicating superior water barrier qualities. The findings highlight the possibility for developing ecologically friendly packaging materials by adding natural additives to chitosan films, such as papaya powder and extract oil. Nevertheless, for practical uses, an equal compromise between mechanical strength and practical characteristics must be achieved. The study concludes by showing that papaya additives combined with chitosan-based films can function as a sustainable substitute for traditional plastic packaging, improving food preservation and having less of an environmental effect.