Starch-Based Packaging Films Prepared by Complexation of Esterified Starch Have Excellent Preservative Properties for Shelf Life of Grapes

Development of biopolymer-based packaging films with excellent preservative effects is an important objective for maintaining the safety and nutrition of fresh fruits. In this study, novel starch-based packaging films were prepared using native pea starch (NPS) modified by octenyl succinic anhydride esterification, followed by complexation with lauric acid. After this dual modification, OSAPS-LA complexes were obtained with a typical V-type crystalline structure. Compared to films made from NPS, OSAPS, and NPS-LA, OSAPS-LA films had better water resistance and mechanical properties, as measured by a larger contact angle, lower water vapor permeability coefficient, and superior tensile strength and elongation at break. Moreover, OSAPS-LA films, especially 9%-OSAPS-LA-F exhibited better preservative effects with fresh grapes in terms of visual appearance, ascorbic acid retention rate, weight loss, and water migration during storage. This study opens the way for developing starch-based packaging films with promising preservative effects.