Fabrication of biopolymer stabilized microcapsules for enhancing physicochemical stability, antioxidant and antimicrobial properties of cinnamon essential oil.

The current study entails the encapsulation validity to enclose naturally occurring food preservatives, such as cinnamon essential oil (CM), within various wall materials. This approach has demonstrated enhanced encapsulated compounds' stability, efficiency, and bioactivity. The base carrier system consisted of a solid lipid (Berry wax, RW) individually blended with whey protein (WYN), maltodextrin (MDN), and gum Arabic (GMC) as wall materials. The resulting formulations were freeze-dried: WYN/RW/CM, MDN/RW/CM, and GMC/RW/CM. The study comprehensively analyzed encapsulation efficiency, morphology, crystallinity, thermal, and physiochemical properties. When RW was combined with WYN, MDN, and GMC, the microcapsule WYN/RW/CM showed the highest efficiency at 93.4 %, while the GMC/RW/CM exhibited the highest relative crystallinity at 46.54 %. Furthermore, the investigation assessed storage stability, release of bioactive compounds, and oxidative stability during storage at 4 °C/ 25 % RH ±â€¯5 % and 25 °C/40 % RH ±â€¯5 % for 55 days, revealing optimal stability in the WYN/RW/CM microcapsule. Additionally, the antimicrobial activity was assessed at various concentrations of microcapsules, revealing their inhibitory effect against Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria. The WYN/RW/CM microcapsule exhibited the highest inhibition activity in both strains, reaching 40 mm. This study demonstrates that combining WYN with RW as a wall material has greater efficiency in encapsulation and potential uses in various industrial sectors.

Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation.

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.

Lactobacillus bulgaricus-loaded and chia mucilage-rich gum arabic/pullulan nanofiber film: An effective antibacterial film for the preservation of fresh beef.

In recent years, the development of probiotic film by incorporating probiotics into edible polymers has attracted significant research attention in the field of active packaging. However, the influence of the external environment substantially reduces the vitality of probiotics, limiting their application. Therefore, to improve the probiotic activity, this study devised a novel nanofiber film incorporating chia mucilage protection solution (CPS), gum arabic (GA), pullulan (PUL), and Lactobacillus bulgaricus (LB). SEM images indicated the successful preparation of the nanofiber film incorporating LB. CPS incorporation significantly improved the survival ability of LB, with a live cell count reaching 7.62 log CFU/g after 28 days of storage at 4 °C - an increase of 1 log CFU/g compared to the fiber film without CPS. The results showed that the fiber film containing LB inhibited Escherichia coli and Staphylococcus aureus. Finally, the novel probiotic nanofiber film was applied to beef. The results showed that the shelf life of the beef during the experiments was extended for 2 days at 4 °C. Therefore, the novel probiotic film containing LB was suitable for meat preservation.

Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice.

This study investigated the effectiveness of cold-plasma treatment using air and argon as input gas on deactivation of lipolytic enzymes in lightly-milled-rice (LMR). The results showed no significant inactivation in lipase and lipoxygenase using air-plasma. However, using argon as input gas, the residual activities of lipase and lipoxygenase were reduced to 64.51 % and 29.15 % of initial levels, respectively. Argon plasma treatment resulted in more substantial augmentation in peak and breakdown viscosities of LMR starch, suggesting an enhancement in palatability of cooked LMR with increased stickiness and decreased hardness. In contrast to the decrease in volatile compounds in LMR following argon plasma treatment, the concentrations of several prevalent aroma compounds, including 1-hexanol, 1-hexanal, and 2-pentylfuran, exhibited significant increments, reaching 1489.70 ng/g, 3312.10 ng/g, and 58.80 ng/g, respectively. These findings suggest the potential for enhancing various facets of the commercial qualities of LMR by utilizing different input gases during plasma treatment.

Berry wax improves the physico-mechanical, thermal, water barrier properties and biodegradable potential of chitosan food packaging film.

Chitosan (CT) is extensively applied in developing food packaging films due to its non-toxic, biodegradable, and good film-forming properties. But CT-based single polymer film has issues with poor physico-mechanical, thermal, and light barrier properties. Therefore, this study aimed to incorporate natural berry wax (BYW) at various concentrations (5 %, 10 %, 15 %, 20 %, and 25 %, wt%) into CT to improve the quality characteristics of CT film. The microstructure of the film matrix was effectively proven to be compatible with BYW through the utilization of SEM, XRD, and FTIR spectroscopy. The results demonstrated that the quality parameters of CT/BYW composite film were significantly affected by the increasing concentration of BYW. The integration of BYW with a concentration of 5 % to 20 % to CT substantially improved the film characteristics by reducing moisture content, swelling power, solubility, and water vapor permeability, increasing the film's opacity, thermal stability, and tensile strength as well as enhancing the biodegradable potential. Furthermore, CT/BYW films showed higher thermal stability and UV and visible light resistance compared to pure CT film. Taken together, the CT film with 20 % berry wax showed the best film characteristics and biodegradable potential, which could be promising for enhancing the shelf-life of various food products.

Recent advances in electrochemical cell-based biosensors for food analysis: Strategies for sensor construction.

Owing to their advantages such as great specificity, sensitivity, rapidity, and possibility of noninvasive and real-time monitoring, electrochemical cell-based biosensors (ECBBs) have been a powerful tool for food analysis encompassing the areas of nutrition, flavor, and safety. Notably, the distinctive biological relevance of ECBBs enables them to mimic physiological environments and reflect cellular behaviors, leading to valuable insights into the biological function of target components in food. Compared with previous reviews, this review fills the current gap in the narrative of ECBB construction strategies. The review commences by providing an overview of the materials and configuration of ECBBs, including cell types, cell immobilization strategies, electrode modification materials, and electrochemical sensing types. Subsequently, a detailed discussion is presented on the fabrication strategies of ECBBs in food analysis applications, which are categorized based on distinct signal sources. Lastly, we summarize the merits, drawbacks, and application scope of these diverse strategies, and discuss the current challenges and future perspectives of ECBBs. Consequently, this review provides guidance for the design of ECBBs with specific functions and promotes the application of ECBBs in food analysis.

Preparation of a Dual-Functional Active Film Based on Bilayer Hydrogel and Red Cabbage Anthocyanin for Maintaining and Monitoring Pork Freshness.

In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on their antioxidant activity, water vapor permeability, mechanical properties, as well as their stability, antimicrobial activity, and freshness, which indicates effectiveness when combined with anthocyanins. Furthermore, the effects of several concentrations of red cabbage anthocyanin (R) (3%, 6%, 12%, and 24%) on freshness indicators and bacteriostasis were investigated. The antimicrobial activity of the composite films was evaluated against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Likewise, the freshness indicates effectiveness was evaluated for NH3. Considering the mechanical properties, antibacterial ability, freshness indicator effect, and stability of the composite film, CS film combined with 12% R was selected to prepare a dual-functional intelligent film for pork freshness indicator and preservation. By thoroughly investigating the effect of composite film on pork conservation and combining with it KNN, the discriminative model of pork freshness grade was established and the recognition rate of the prediction set was up to 93.3%. These results indicated that CSR film can be used for the creation of active food packaging materials.

Gadolinium-enhanced intracranial aneurysm wall imaging and risk of aneurysm growth and rupture: a multicentre longitudinal cohort study.

OBJECTIVES: In patients with an unruptured intracranial aneurysm, gadolinium enhancement of the aneurysm wall is associated with growth and rupture. However, most previous studies did not have a longitudinal design and did not adjust for aneurysm size, which is the main predictor of aneurysm instability and the most important determinant of wall enhancement. We investigated whether aneurysm wall enhancement predicts aneurysm growth and rupture during follow-up and whether the predictive value was independent of aneurysm size. MATERIALS AND METHODS: In this multicentre longitudinal cohort study, individual patient data were obtained from twelve international cohorts. Inclusion criteria were as follows: 18 years or older with ≥ 1 untreated unruptured intracranial aneurysm < 15 mm; gadolinium-enhanced aneurysm wall imaging and MRA at baseline; and MRA or rupture during follow-up. Patients were included between November 2012 and November 2019. We calculated crude hazard ratios with 95%CI of aneurysm wall enhancement for growth (≥ 1 mm increase) or rupture and adjusted for aneurysm size. RESULTS: In 455 patients (mean age (SD), 60 (13) years; 323 (71%) women) with 559 aneurysms, growth or rupture occurred in 13/194 (6.7%) aneurysms with wall enhancement and in 9/365 (2.5%) aneurysms without enhancement (crude hazard ratio 3.1 [95%CI: 1.3-7.4], adjusted hazard ratio 1.4 [95%CI: 0.5-3.7]) with a median follow-up duration of 1.2 years. CONCLUSIONS: Gadolinium enhancement of the aneurysm wall predicts aneurysm growth or rupture during short-term follow-up, but not independent of aneurysm size. CLINICAL RELEVANCE STATEMENT: Gadolinium-enhanced aneurysm wall imaging is not recommended for short-term prediction of growth and rupture, since it appears to have no additional value to conventional predictors. KEY POINTS: • Although aneurysm wall enhancement is associated with aneurysm instability in cross-sectional studies, it remains unknown whether it predicts risk of aneurysm growth or rupture in longitudinal studies. • Gadolinium enhancement of the aneurysm wall predicts aneurysm growth or rupture during short-term follow-up, but not when adjusting for aneurysm size. • While gadolinium-enhanced aneurysm wall imaging is not recommended for short-term prediction of growth and rupture, it may hold potential for aneurysms smaller than 7 mm.

Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability.

The gelatin/gellan gum based-bilayer emulsion film was developed in this work to improve the survivability of Bifidobacterium longum during the storage process. The baobab seed oil (BO) was added to the gelatin (GE) matrix to develop emulsion film as the barrier outer layer. The blueberry anthocyanin extract (BE) was incorporated into the gellan gum (GG)-based inner layer to enhance the viability of B. longum. The SEM and FTIR results revealed that the probiotics were successfully entrapped in BO/BE-loaded bilayer film. The greatest survivability and viable cell numbers of the B. longum during the storage period were observed in the BO/BE loaded bilayer film. Furthermore, the stability of the colorful patterns by electrochemical writing was also evaluated in this work. Finally, the GE/BO-GG/BE/BM maintain satisfactory probiotic viability in steamed bread coating application. Hence, the GE/BO-GG/BE/BM bilayer film could be considered a novel material to deliver and protect the probiotics in food applications.

Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine).

Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.

A Ratiometric Fluorescent Sensor Based on Silicon Quantum Dots and Silver Nanoclusters for Beef Freshness Monitoring.

A ratiometric fluorescent sensor with hydrogen sulfide (H2S) and methanthiol (CH3SH) sensitivity was developed to real-time monitor beef freshness. A silicon quantum dots (SiQD) and silver nanoclusters (AgNC) complex, namely SiQD-AgNC, was used as the dual emission fluorescence materials. Due to the fluorescence resonance energy transfer (FRET) effect between SiQD and AgNC, when the fluorescence of AgNC (610 nm) was quenched by H2S or CH3SH, the fluorescence of SiQD (468 nm) recovered, resulting in an increase of the fluorescent intensity ratio (I468/I610). I468/I610 showed a linear relationship with the H2S concentration within the concentration range of 1.125-17 µM, with a limit of detection (LOD) value of 53.6 nM. Meanwhile, I468/I610 presented two linear relationships with the CH3SH concentration within the concentration range of 1.125-17 µM and 23.375-38.25 µM, respectively, with a LOD value of 56.5 nM. The SiQD-AgNC complex was coated on a polyvinylidene fluoride (PVDF) film to form a portable SiQD-AgNC/PVDF film sensor. This film showed purplish red-to-cyan color changes in response to H2S and CH3SH, with LOD values of 224 nM and 233 nM to H2S and CH3SH, respectively. When the film was used to monitor beef freshness at 4 °C, its fluorescent color gradually changed from purplish red to cyan. Hence, this study presented a new ratiometric fluorescent sensor for intelligent food packaging.

Novel gellan gum-based probiotic film with enhanced biological activity and probiotic viability: Application for fresh-cut apples and potatoes.

A novel probiotic film based on gellan gum (GN), cranberry extract (CE), and Lactococcus lactis (LA) was developed in the present study. The fluorescence and SEM image results showed that GN/CE film containing LA was successfully fabricated. The incorporation of LA significantly enhanced the antibacterial activity of the film. The presence of CE strengthened the antioxidant activity and LA survivability in the film. The combination of LA (0-1.0 %) and CE (0.5-1.0 %) improved the mechanical property of the film through the formation of density structure. The best comprehensive properties were obtained with the film containing 2.0 %LA and 0.5 %CE. The GN/2.0 %LA/0.5 %CE film also showed the optimal preservation effect on fresh-cut potatoes and apples. Hence, GN/2.0 %LA/0.5 %CE probiotic film has proved to be suitable for fruit and vegetable preservation.

Effects of Pulsed Pressure Curing on Beef Quality.

The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures and volatile compounds. Curing methods include the following four treatments: (1) control group 1-static curing (SC); (2) control group 2-vacuum curing (VC); (3) control group 3-pressurized curing (PC); and (4) treatment group-pulsed pressure curing (PPC). The acquired results revealed that pulsed pressure curing significantly boosts the curing efficiency and moisture content, decreases cooking loss in beef, brightens meat color, and enhances texture compared to static curing, vacuum curing, and pressurized curing. Additionally, centrifugal losses were not impaired, and sensory findings revealed that PPC significantly improved the saltiness of beef. TPA results showed that the springiness and cohesiveness of PPC were greatly increased, and hardness and chewiness were significantly reduced. Moreover, PPC significantly reduced the content of 1-octen-3-ol and 1-hexanol. Scanning electron microscopy (SEM) images documented that pulsed pressure curing can effectively increase the tenderness of beef. This study demonstrates that processed meat product efficiency and sensory attributes should be taken into account when selecting a curing technique, and the PPC technique has an advantage in both areas.

A visual bi-layer sensor based on Agar/TiO2/butterfly bean flower anthocyanin/κ-carrageenan with photostability for monitoring Penaeus chinensis freshness.

Visual indicator bi-layer films were manufactured incorporating κ-carrageenan, butterfly pea flower anthocyanin, varying Nano­titanium dioxide (TiO2) content and agar for Penaeus chinensis (Chinese white shrimp) freshness detection. The κ-carrageenan-anthocyanin (CA) layer served as indicator, while the TiO2-agar (TA) layer functioned as the protective layer to improve the photostability of film. The bi-layer structure was characterized by scanning electron microscopy (SEM). The TA2-CA film had the best tensile strength with a value of 17.8 MPa and the lowest water vapor permeability (WVP) value of bi-layer films was 2.98 × 10-7 g.m-1.h-1.pa-1. The bi-layer film protected anthocyanin against exudation when immersed in aqueous solution of varying pH. The TiO2 particles filled the pores of the protective layer, increasing the opacity from 1.61 up to 4.49 significantly improving the photostability with a consequent slight color change under illumination of UV/visible light. Under UV irradiation, the TA2-CA film had no significant color change with a ΔE value of 4.23. Finally, the TA2-CA films showed an obvious color change from blue to yellow green in the early stages of Penaeus chinensis putrefaction (≤48 h) then the color change and Penaeus chinensis freshness were well correlated (R2 = 0.8739).

A visual bi-layer indicator based on mulberry anthocyanins with high stability for monitoring Chinese mitten crab freshness.

In this study, a bilayer film (BIF) was fabricated to improve the stability of an anthocyanin-based freshness indicator film. The sensor layer consists of gellan gum (GG) and mulberry anthocyanin (MAE) for freshness indication. The oxygen barrier layer was constructed from chitosan (CS), polyvinyl alcohol (PVA), sodium alginate (SA), and pullulan (Pu) to the protection of MAE from oxidation. The highest antioxidant activity of BIF was 91.28 %. BIF was used to monitor the Chinese mitten crab freshness. The total volatile basic nitrogen (TVB-N) level was increased to 31.23 mg/100 g on day 8, and the color of the indicator presented a visible change from pink to dark green. The acquired results revealed a good correlation between TVB-N, pH, and color change of the indicator. The research indicated that the BIF was applied for freshness monitoring of Chinese mitten crab and displayed significant color changes that would be effective in commercial environments.

Association of local solid mechanical, hemodynamic and morphological characteristics with ruptured intracranial aneurysm.

The rupture of intracranial aneurysms (IAs) is a complicated phenomenon of which the mechanism is not fully understood. The purpose of this study is to associate local solid mechanical, hemodynamic, and morphological characteristics with rupture regions through statistical means, in an attempt to identify the parameters that are indicative of rupture propensity for IAs. Twenty patient-specific ruptured IA models were reconstructed from digital subtraction angiography (DSA), and applied in the analysis of wall tension, wall shear stress (WSS) and curvature. The precise rupture locations were marked out through intraoperative videos. Pearson correlation analysis was employed to investigate the correlations of these three parameters with patient characteristics and global geometric features. Univariate and multivariate logistic regression analysis were further performed on wall tension, WSS and curvature with regards to rupture and nonrupture regions. Receiver operating characteristic (ROC) analysis defining area under the curve (AUC) was performed on these three parameters. The univariate model of wall tension (AUC, 0.9750), WSS (AUC, 0.9300), curvature (0.8150) and their combined multivariate model (AUC, 0.9875) all present high AUC values. The wall tension, WSS and curvature are acceptable parameters relating to rupture regions. The rupture odd is more sensitive to the wall tension and WSS than curvature. Each logistic model is capable in discriminating ruptures from nonrupture regions, while the multivariate model is the most efficient.

Study on cinnamon essential oil release performance based on pH-triggered dynamic mechanism of active packaging for meat preservation.

The regular release kinetics of active ingredients is inconsistent with the demand of meat preservation. Herein, the pH-triggered dynamic mechanism of packaging film was developed based on L100 polymer incorporated with Cinnamon essential oil (CEO) by coaxial electrospinning. The acquired results revealed that UV-vis and fluorescence spectra confirmed the pH release behavior. The fabricated film was quickly dissolved and transformed from solid to liquid phase, resulting in a faster release rate of CEO from 68.9 % to 98.2 % with the pH increasing. The morphological structure verified the core-shell structure formation with a specific surface area value of 7.22 m2/g. The live/dead results of bacteria indicated good antibacterial efficacy against E. coli and S. aureus. The pH-sensitive film successfully extends the shelf-life of griskin by 3 days. In conclusion, this work will aid in optimizing durability of active ingredients in packaging.

Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness.

Innovative pH-colorimetric sensor film was fabricated from agar and methylcellulose matrix (AM) with various concentrations of sunflower wax (SFW) (6%, 9%, 12%, and 15% w/w) combined with purple Chinese cabbage (CPC) anthocyanins for tracking chicken breast freshness. A bio-composition film AM/CPC with (hydrophobic) SFW exhibited significant color variations in acidic pH level of (2-6) and a slight shift in alkaline pH levels ranging from (7-12), as well as marked color change due to ammonia vapor. Microstructure analyses revealed that SFW was fixed effectively into the AM-CPC matrices. The incorporation of varying SFW concentrations enhanced the mechanical, thermal, antioxidant activity, reduced anthocyanin release and physical properties (mainly water vapor permeability), with the best performance at AM/CPC/9% SFW. Interestingly, SFW films demonstrated perfect defense opposing UV-vis and visible light. Finally, it was proved that the efficiency of the pH-colorimetric film as an indicator for evaluating the freshness of chicken breast.

Saccharomyces cerevisiae-incorporated and sucrose-rich sodium alginate film: An effective antioxidant packaging film for longan preservation.

A sodium alginate (SA) film incorporated with Saccharomyces cerevisiae (SE) and sucrose (SU) was fabricated to control the quality and pericarp browning of longan. The SE with satisfactory glutathione production was selected as the antioxidant agent. The scanning electron microscopy (SEM) results revealed that the SU-rich SA film could be used as an effective carrier to protect the cell integrity of SE. The FTIR and mechanical property results indicated that the SA-SE film with the incorporation of SU has good flexibility due to the existence of hydrogen bonds. Notably, the cell viability of the SE was significantly improved with the addition of SU, which positively affects the antioxidant property of the film during the storage period. Finally, the SA-SE-3.0%SU films obviously improved the quality and pericarp browning of longan. The SA-based film incorporated with SU and SE may be established as a novel antioxidant fruit packaging material.

Chitosan-cinnamon essential oil/sodium alginate-TiO2 bilayer films with enhanced bioactive retention property: Application for mango preservation.

The bilayer anti-ultraviolet preservation films were developed successfully by incorporating the cinnamon essential oil (CEO) to chitosan (CH) as the bioactive layer, and incorporating the TiO2 to sodium alginate (SA) as the protective layer. The addition of CEO improved the antibacterial and antioxidant properties of the films. The addition of TiO2 enhanced the bioactive retention property of the films. Remarkably, CS-0.6 film had better water vapor permeability (WVP) and mechanical properties, but CS-1.2 film had better antioxidant and antibacterial properties. After 10 d of storage, the CS-0.6 group of mangoes maintained the highest firmness of 17.62 ± 0.85 N and the highest total phenol content of 254.40 ± 4.14 mg/100 g. It also had the lowest lipoxygenase activity of 5.00 ± 1.66 10-3 U/kg. The obtained research results revealed that the developed CH/SA based bilayer film incorporated with CEO and TiO2 could be used as a multifunctional packaging material to maintain the freshness of harvested mangoes.