Development of Eco‐Friendly Kaolin‐Chitosan‐PVA Composite Films for Food Packaging Applications

Abstract

Abstract Food preservation is a significant challenge due to the susceptibility of food to spoilage from microbial contamination, moisture, and exposure to air and light. This research focuses on the development of chitosan‐based composite films for potential applications in food storage. Chitosan/clay composite films were prepared by incorporating varying clay loadings and utilizing polyvinyl alcohol as a crosslinker. The films were prepared via the solution casting method. The swelling properties of the films were assessed with respect to different clay concentrations. Their antimicrobial activity was tested against both Gram‐positive and Gram‐negative bacteria. Characterization techniques such as FTIR, UV–visible spectroscopy, XRD, and SEM were employed to analyze the films, confirming a smoother surface and homogeneous dispersion of kaolin. Biodegradation tests demonstrated the strong mechanical strength of the films. The applicability of these films for food preservation was systematically evaluated. Results indicated that a 9% kaolin/chitosan/PVA film provided effective food preservation, with only 4.5%, 70%, and 50% weight loss for packaged apples, capsicum, and strawberries, respectively, compared to 9.5%, 90%, and 98% for unpackaged samples. These findings confirm that the prepared films are efficient barriers against moisture, air, light, and microbes, thereby significantly extending the shelf life of food samples.