Optimization of mechanical and antioxidant properties of edible film based on grape juice and cross-linked maize starch and evaluation of its effects on the storage quality of fresh-cut pineapple

Edible film with maximum tensile strength (TS), elongation at break (EAB), and antioxidant capacity were obtained 29.42:70.58 (v/v) of grape juice (GJ): water volume ratio, 5% (w/v) cross-linked maize starch (CLMS), 0.5% glycerol by using Box–Behnken design. The optimum formulated was tested in the preservation fresh-cut pineapple slices. Oxygen concentration headspace did not change significantly for coated but decreased from 20.60% to 18.43% uncoated during storage. Insignificant reduction samples between 4th 12th days showed that polyphenols coating prevented passage oxygen through coating. saved color sensory properties samples. Also, it both elevations total mesophilic aerobic counts yeast & mold due respiration restricted property. Results including can be used extend shelf life pineapple.