Production and Testing of Carrageenan-Based Films Enriched with Chinese Hawthorn Extract in Strawberry Packaging

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Abstract
The aim of this study was to develop and characterize carrageenan-based films with the addition of aqueous Chinese hawthorn extract in concentrations of 5%, 10%, and 15%, as well as to examine their application and impact on prolongation of fresh strawberries’ shelf life. The films were prepared using the casting method, and their mechanical, physical, structural, chemical, and barrier properties were investigated, along with the antioxidative and antimicrobial properties of the films and the extract. Tests on strawberries included monitoring changes in acidity, visual characteristics, weight loss, ripening, and oxidative status during storage. The results showed that the addition of aqueous hawthorn extract, due to its high total polyphenol content, contributed to the improvement of the films‘ antioxidant activity but exhibited low antimicrobial potential. Increasing the extract concentration led to higher water content and improved barrier properties at lower concentrations, while excessive concentrations of hawthorn extract (15%) impaired the films’ barrier properties. FTIR analysis confirmed the presence of characteristic peaks for the carrageenan spectrum. The carrageenan-based film with the addition of 15% aqueous blackberry extract demonstrated the best efficiency in preserving the post-harvest quality of strawberries. Carrageenan-based films with the addition of aqueous hawthorn extract have significant potential for application in packaging fresh, perishable foods such as strawberries. In addition to providing the necessary protection to the packaged product, they represent a sustainable solution aimed at reducing waste generated by the use of plastic packaging.
Funding Information
  • Ministry of Science, Technological Development and Innovations of the Republic of Serbia (451-03-65/2024-03/200133, 22330225)
  • International Visegrad Fund (IVF) (451-03-65/2024-03/200133, 22330225)

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