Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement

Edible films were prepared with varying proportion of alginate and starch in the ratio of 2:0(F1), 2:1(F2), 1:1(F3), 1:1.5(F4), 1:2(F5), 0:2(F6) with added carboxymethyl cellulose (15%, w/w of starch). The film F5 had superior barrier, mechanical and thermal properties over the other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of F5 film were reported as 1.21 × 10−9 g/Pa h m, 9.37%, 40%, 977.3 g and 14.62 mm respectively. However, surface characteristics showed the smooth and uniform film and thermal decomposition took place above 200 °C. The film forming solution of selected F5 film, added with antioxidant and antimicrobial extracts was coated on bamboo shoots and stored for 5 days. The film was successful in lowering the browning of bamboo shoots, and also successfully inhibited surface microbial load. Moreover, the moisture loss of coated shoot was less compared to uncoated.