The current study was performed to develop biodegradable films with matrix composed from gum Arabic (GA) and different concentrations from Alpinia officinarum phenolic extract (AOE). The color indices, physical properties, surface shape, crystallinity, mechanical properties and thermal stability of produced films were investigated. The incorporation of AOE extract (0.25 g/100 mL) inside GA films increased dark yellow color, reduced moisture, swelling, solubility and water vapor permeability (WVP) of films up to 10.29%, 21.05%, 14.15% and 4.20 × 10−10 g H2O/m s p.a., respectively. Furthermore, the scanning electron micrographs showed uniform structure with rough surface and turmoil spots in the structure by increasing AOE concentration inside films. The FT-IR analysis showed typically bands that proved physical interaction between AOE extract and GA polymer. The fabricated films showed satisfied thermal stability manners with declining trend by incorporation of AOE inside GA films. Furthermore, the developed films showed significant effects on reducing the changes of browning index from 17.20 to 24.54 and firmness from 33.98 to 22.65 N of Agaricus bisporus caps during storage days compared with commercial packaging materials.

The current study was performed to develop biodegradable films forming matrix composed from gum Arabic (GA) and different concentrations from Alpinia officinarum phenolic extract (AOE). The color indices, physical properties, surface shape, crystallinity, mechanical properties and thermal stability of produced films were investigated. The grafting of AOE extract inside GA films increased dark yellow color and reduced moisture, swelling, solubility and water vapor permeability (WVP) of films. Furthermore, the scanning electron micrographs showed uniform structure with rough surface and turmoil spots in the structure by increasing AOE concentration inside films. Additionally, physically interaction occurred between AOE extract and GA polymer was proven by using FT-IR analysis. The fabricated films showed satisfied thermal stability manners with declining trend by incorporation of AOE inside GA films. Furthermore, the developed films showed significant effects on reducing the changes of browning index and firmness of Agaricus bisporus caps during storage days compared with commercial packaging materials.

In this study, aqueous solutions of gum arabic (G) and chitosan (CH) with Saussurea costus extract (SCE) were used as a novel edible coating for tomato surface during the storage process at 4°C. The stored tomatoes were evaluated in terms of physicochemical quality and antioxidant properties during storage (15 days). Coating revealed considerable variations between fruits which appeared in delaying ripening factors that were characterized by a reduction in weight loss (WL) and changes in total soluble solids (TSS), titratable acidity (TA), ascorbic acid content (AAC), and firmness (FM) compared to uncoated fruits. Also, the total phenolic content (TPC) of coated samples was higher than the uncoated ones during the storage period. Using SCE in the edible coating of tomatoes showed a significant delay in WL, TPC, TA, TSS and AAC compared to uncoated tomatoes during storage period at 4°C.