This work aimed to evaluate the antioxidant and antimicrobial capacities of pineapple peel extract-incorporated chitosan films to establish its utility as an active food packaging film. Total phenol and total flavonoids in ethanolic pineapple peel extract (11.1 ± 0.82 mg GAE/g sample, 3.86 ± 0.4 mg Quercetin/g sample) were determined to be higher than those in methanolic pineapple peel extract (7.98 ± 0.55 mg GAE/g sample, 2.37 ± 0.13 mg quercetin/g sample) and higher antioxidant activity was observed for pineapple peel ethanolic extract (PEE). Similarly, PEE-enriched chitosan film also reported greater antioxidant activity compared to pineapple peel methanolic extract (PME)-incorporated chitosan film. The total phenols, flavonoids, and significant antioxidant activity were accounted due to the contents of ferulic acids, quercetin, and kaempferol in both PEE and PME quantified via triple quadrupole LC/MS/MS system. These alcoholic extracts exhibited significant inhibitory zones against both Gram-positive (Bacillus cereus, Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium) food-borne bacterial strains. PME exhibited the lowest minimum inhibitory concentration and minimum bactericidal concentration (0.625 mg/ml) against B. cereus. Pure chitosan films at ≥7 log CFU/ml after 24 h showed lower log reduction for all the bacterial organisms, whereas the chitosan-PEE (at ≤5 logs CFU/ml) and chitosan-PME (at ≤6 log CFU/ml) films expressed higher log reduction for all the four bacterial isolates. Thus, this work led to the utilization of the pineapple peel waste as well as provided an alternative to nonbiodegradable packaging films.

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Edible coatings and films can help keepfruits and vegetables fresh and last longer after harvesting. Polyvinyl acetate (PVAc) and shellac coatings were developed for controlling the postharvestphysiological activity of capsicum at 10 ± 2°C storage. Moreover, a comparative effect of polyvinyl acetate and shellac coatings on capsicum was evaluated at refrigerated temperature (10 ± 2°C). Coatings were applied directly to the fruit’s surface and crucialparameters, such as weight loss, firmness, color, TSS, titratable acidity, pH, chlorophyll others were evaluated during storage. The result showed that, as compared to the control and 12.5% shellac-coated capsicum, the 12.5% PVAc coating significantly increased firmness retention, reduced weight loss, and improved physicochemical properties. Over the storage, the PVAc coating prevented color change while maintaining total soluble solids,titratable acidity, and pH. Result also revealed that the PVAc coating showed a better ability to preventdeterioration of capsicum as compared to the shellac coating during storage. This study illustrates the significance of PVAc coating over shellac coating at refrigerated storage.