Abstract
The development of biodegradable films with antioxidant properties offers a promising approach to food preservation. This study focused on creating and characterising mango starch-based films enriched with mango peel extract (MPE) at concentrations of 0, 1, and 2%, using peels from mangoes (Mangifera indica var. Corazon) at organoleptic maturity, obtained as residual byproducts (peel and seed) for active food packaging applications. An MPE extraction yield of 35.57 ± 2.74% was achieved using ultrasound-assisted extraction (UAE), confirming its rich phenolic content and antioxidant activity as a natural alternative to synthetic preservatives. Rheological analysis revealed that the films exhibited pseudoplastic behavior, with complex viscosity reducing as angular frequency increased. Incorporating MPE at concentrations up to 1% enhanced the films' viscoelastic properties, while a 2% addition significantly altered their frequency and temperature dependence. The rheological modeling showed that the fractional Maxwell model with two springpots described the films more accurately than the generalized Maxwell model. This approach offered a clearer understanding of their viscoelastic response, especially under changes in frequency and temperature. Mechanical characterization indicated that adding MPE improved film strength while reducing solubility. Although film thickness remained unchanged, increasing MPE concentration led to greater opacity and darker coloration. These changes offer advantages in food packaging by enhancing UV protection and reducing oxidative degradation. Crucially, the incorporation of MPE significantly increased the phenolic content and antioxidant capacity of the films, as confirmed by ABTS assays. These findings strongly support the potential of MPE-based films for active packaging, providing a sustainable and functional alternative for preserving light-sensitive food products. Among the tested formulations, films with 1% MPE demonstrated the most effective balance of rheological stability, mechanical strength, and antioxidant capacity.