Preparation of the novel bio‐nanocomposites based on chitosan, Piper betle leaf extract and MgO nanoparticles for chili preservation

Abstract

To maintain the freshness of food, it is crucial to explore environmentally friendly preservation methods with a focus on safety. Chitosan, a natural coating for fruits, is often used in combination with other materials to enhance its ability to delay browning and prevent fungal diseases. This study focused on the synthesis of a novel chitosan‐based nanocomposite by incorporating Piper betle L. leaf extract (PE) and magnesium oxide nanoparticles (MNPs). The characteristics of the obtained products were analyzed using infrared spectroscopy, x‐ray diffraction, and field emission scanning electron microscopy (FESEM). The mechanical strength of chitosan/PE/MNPs (CSTM) films was evaluated, and the uniformity of the CSTM films was assessed using optical microscopy and FESEM. The antibacterial activity of CSTM films against Staphylococcus aureus and Escherichia coli was tested using the diffusion method on agar wells. Additionally, the swelling behavior of CSTM films was measured. The findings demonstrated that these CSTM films exhibited resistance to S. aureus, making them potentially efficient for chili preservation.