Development of Active Films From Yana Winku Potato Starch/Chitosan Blends Enriched With Alkaline Green Propolis Extract

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ABSTRACT Active bio‐packaging can extend food shelf life without adding synthetic additives directly to food. In this work, we isolated starch from Yana winku potato, obtained a green propolis extract (PAE) using an alkaline solution, and produced blend films with chitosan. The effect of starch/chitosan ratio (2:1, 1:1, and 1:2) and the addition of PAE on the physical, functional, thermal, and bioactive properties, chemical structure (analyzed by Raman microscopy), and crystallinity of the resulting films were evaluated. Raman microscopy showed that the ST/CH ratio influences the films structural chemistry and their interaction with PAE, affecting their mechanical and bioactive properties and hydrophilicity. The ST/CH 1:1 ratio gave films with better mechanical properties, lower solubility in water, and lower hydrophilicity. ST/CH films without PAE were more hydrophobic than the films with PAE. The ST/CH 1:1 blend added with PAE gave films with good antioxidant activity as measured by DPPH ˙ (11.8%) and ABTS ˙+ radical scavenging (75.2 μmol of TE/100 g film), as well as good mechanical properties. These films also exhibited direct contact antimicrobial activity against the growth of C. albicans , E. coli , and S. aureus , and had a higher contact angle (84.8°) than the others. Therefore, these films can be used as active food bio‐packaging.

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