Preparation of starch/pectin packaging films adding cedarwood essential oil and application in giant tiger prawn preservation.

Abstract

Shrimp preservation currently relies mainly on petroleum-based plastic films and refrigeration, which, although effective, may release microplastics into the environment. Developing biodegradable alternatives is therefore of great significance. In this study, potato starch (PS)/apple pectin (AP)/cedarwood essential oil (CEO) composite films were prepared via the casting method and evaluated for their potential in giant tiger prawn preservation. CEO incorporation markedly improved the film's properties, including mechanical strength (from 9.6 % to 32.4 %), UV shielding efficiency (EAB from 7.47 % to 33.2 % at 600 nm), and antibacterial activity. Films containing 2 % CEO exhibited superior antibacterial performance. Preservation tests further demonstrated that 2 % CEO films effectively inhibited increases in total volatile basic nitrogen (TVB-N) and pH: after 48 h, TVB-N rise decreased from 42.55 % to 23.04 %, while pH increase was reduced from 0.83 to 0.16. These findings highlight the potential of PS/AP/CEO films as sustainable packaging materials for extending the shelf life of seafood.