Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil

Chitosan-based edible films were prepared by supplementing Berberis crataegina DC.'s seed oil and fruit extract into chitosan matrix. The produced films have characterized both physiochemically (SEM, DSC, FT-IR, UV–vis, contact angle and mechanical analysis) and biologically (anti-quorum sensing, antimicrobial and antioxidant). Chitosan-fruit extract film revealed higher thermal stability, antioxidant, antimicrobial and anti-quorum sensing activity compared to other films. Addition of B. crataegina's seed oil and fruit extract into the chitosan film notably decreased the UV–vis transmittance but ameliorate the tensile strength values. Hydrophobicity of the chitosan-seed oil film was observed to be higher (92.64 ± 4.17) than chitosan-control film (84.67 ± 1.50) while chitosan-fruit extract film exhibited slightly lower hydrophobicity (73.82 ± 7.42) than chitosan film. The overall high thermal stability, antioxidant and antimicrobial activity of chitosan-fruit extract film revealed that B. crataegina's fruit extract can be used as an effective ingredient for the production of the edible film with enhanced physicochemical and biological properties.