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Characterization of Antioxidant Composite Film of Chitosan and Polysaccharides Recovered from Extraction Residue of Ginseng Root Saponins and its Fruit Preservation Performance

Ginseng residue polysaccharides (GRP) at three levels were excellently cross-linked with chitosan to form antioxidant composite films, which exhibited higher density, opacity and moisture, as well as lower swelling ratio, water vapor permeability, tensile strength and elongation ratio than those of neat chitosan film. Thermogravimetry evidenced no difference in stability, and SEM and AFM revealed smooth and dense surfaces with no cracks and micropores, whereas structural analyses disclosed slight changes in films’ structures after adding GRP. A chitosan film adding 0.5% GRP (Chitosan + GRP) was then employed for fruit preservation study. Fresh-cut melon covered with Chitosan + GRP obviously delayed to deteriorate compared with other groups. Possible antioxidant mechanism in fruits preservation were then suggested, and PCA and correlation analyses supported these findings. The study offers a theoretical foundation on GRP as a natural antioxidant added to chitosan-based films to prolong the shelf-life of fresh-cut fruit.