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Recently, there has been an increasing interest in biodegradable films for extending food's shelf life. This study developed pectin-potato starch-based films incorporating varying pyrogallol concentrations and evaluated shelf life their physical, antioxidant, mechanical, optical, antibacterial, structural, biodegradation, and shelf-life properties. Among the tested films (F1, pectin; F2, pectin + potato starch; F3, pectin + potato starch + 0.5%pyrogallol; and F4, pectin + potato starch + 1%pyrogallol), F4 exhibited superior antibacterial activity against Staphylococcus aureus (42 mm), Klebsiella pneumoniae (20.5 mm), and Escherichia coli (25.5 mm), antioxidant activity (AA) (95% (diphenylpicrylhydrazyl), 76% (metal chelating activity), and 87% (hydroxyl radical scavenging assay)), mechanical, and soil biodegradation. Fourier transform infrared spectroscopy and field emission scanning electron microscopy confirmed biocompatibility, whereas differential scanning calorimetry studies showed thermal stability. Shelf-life studies on tomatoes at 30 degrees C demonstrated that F4 film coating extended shelf life to 21 days by reducing weight loss (14.5%), total phenolic content (25 mg/100 g), AA (53.5%), firmness (46 N), and titratable acidity (0.38%) while maintaining the total soluble solids, pH, lycopene content, color, and microbial inhibition. This study introduces a novel active biodegradable film with enhanced antimicrobial, mechanical, and antioxidant properties for sustainable food packaging applications.

来源平台：JOURNAL OF FOOD SCIENCE