"DEVELOPMENT OF BIODEGRADABLE CHITOSAN FILMS INCORPORATED WITH ANACARDIC ACID FOR CHEESE PRESERVATION"

Abstract

This study explores the influence of anacardic acid (ANA), a natural polyphenolic compound, on the mechanical, thermal, biodegradability, and food preservation properties of chitosan (CH)-based biopolymer films intended for active cheese packaging. Mechanical strength analysis indicated that the incorporation of ANA up to 15 mg per 100 mL CH solution did not significantly affect the tensile properties of the films, which exhibited comparable tensile strength and elongation values to the control. This behavior was attributed to the potential disruption of crystalline ordering by phenolic groups, counterbalancing any reinforcement effect. Biodegradability studies revealed a slight reduction in the degradation rate of ANA-incorporated films, with weight loss decreasing from 72% in control films to 64% in ANA15–CH films after 30 days of soil burial. The hydrophobic nature of ANA likely limited water absorption and microbial enzyme penetration, thereby slowing degradation. The films were further evaluated for their effectiveness in cheese preservation over a 28-day storage period. Results demonstrated that increasing concentrations of ANA (5–15 mg) enhanced preservation performance. The film containing 15 mg ANA (S3) maintained higher moisture content, a slower decline in pH, lower total acidity, reduced peroxide values, and significantly suppressed microbial growth (8.0 × 10³ CFU/g) compared to the control (3.5 × 10⁴ CFU/g). These outcomes underscore the antioxidant and antimicrobial efficacy of ANA, positioning it as a promising natural additive for developing biodegradable, active packaging systems to extend cheese shelf life...