Development and evaluation of an edible antimicrobial film based on yam starch and chitosan

Edible antimicrobial films are an innovation within the biodegradable active packaging concept. They have been developed in order to reduce and/or inhibit the growth of microorganisms on the surface of foods. This study developed an edible antimicrobial film based on yam starch (Dioscorea alata) and chitosan and investigated its antimicrobial efficiency on Salmonella enteritidis. A solution of yam starch (4%) and glycerol (2%) was gelatinized in a viscoamilograph and chitosan added at concentrations of 1%, 3% and 5%. Films with and without chitosan were produced by the cast method. To evaluate the antimicrobial activity of the films, two suspensions of S. enteritidis were used in BHI medium, corresponding to counts of 2 × 10⁸ and 1.1 × 10⁶ CFU/ml. The suspensions (50 ml) were poured into flasks. The films were cut into 5 × 5 and 5 × 10 cm rectangles to be used at ratios of 1 : 1 (1 cm²/ml microorganism suspension) and 2 : 1 (2 cm²/ml). The film 30 µm thick on average. As a control, pure chitosan at an amount corresponding to that contained in the 3% and 5% films (5 × 10 cm) was added to flasks containing the microorganism suspension. Also, flasks containing only a suspension of S. enteritidis were used as control. The suspensions, in flasks, were kept at 37°C in a waterbath with agitation. Suspension aliquots were removed every hour for reading the optic density (OD₅₉₅) and plating onto PCA medium. The results showed that chitosan has a bactericidal effect upon S. enteritidis. Films treated with chitosan at different concentrations showed similar antimicrobial efficiency, in addition to being dependent on diffusion. The chitosan‐treated films caused a reduction of one to two log cycles in the number of microorganisms, whereas the pure chitosan presented a reduction of four to six log cycles compared with the control and starch film. The films showed good flexibility. Copyright © 2005 John Wiley & Sons, Ltd.     

Preparation and properties of quercetin‐incorporated high density polyethylene/low density polyethylene antioxidant multilayer film

High density polyethylene/low density polyethylene (LDPE) antioxidant multilayer films were prepared by the co‐extrusion method, and quercetin was incorporated in the LDPE layers as an antioxidant. The release rates of quercetin and the antioxidant activities of films were adjusted by changing the amount of ethylene vinyl acetate (EVA) and diatomite added into the LDPE active layer. The morphologies of the films were observed by SEM, and the release property of quercetin was characterized by a high‐performance liquid chromatography (HPLC) method. The mechanical properties and heat sealing performance of the films were influenced to a certain extent by the amounts of EVA and diatomite in the active layers, while the barrier properties of the films were almost unchanged. The release of quercetin from the active films to a food simulant (95% alcohol) at 37°C was measured over 55 days. When the EVA amounts were 30% and 40% to 50%, the diffusion coefficients, D, were 10^?14 and 10^?13 cm²/s, respectively. In addition, the antioxidant activity values of the films were enhanced as the EVA amount increased. When adding diatomite into the active layer with 50% EVA, the diffusion coefficient, D, was 10^?11 cm²/s, and the quercetin was almost completely released with a partition coefficient, K, of less than 1. Meanwhile, the antioxidant activity values of the films exceeded 95%. The antioxidant release rate could be adjusted within a wide range; thus, these active films could be used for food antioxidant protection.     

The effectiveness of hexamethylenetetramine‐incorporated plastic for the active packaging of foods

The feasibility of LDPE films containing 0.2 or 0.5% (w/w) hexamethylenetetramine (HMT) as antimicrobial packaging material to inhibit microbial growth on the surface of foods was investigated. As HMT is allowed in Europe to be used as a preservative under certain conditions, and as it is mentioned on the list of additives notified to the European Commission as substances which may be used in plastics intended in contact with food products, this compound offers good opportunities for the manufacturing of an antimicrobial packaging material. In a first experiment, fresh orange juice was vacuum packaged in LDPE films containing 0, 0.2 and 0.5% (w/w) HMT and stored at 6°C for 39 days. Every day and later every 3 days, packages of orange juice were analysed for yeasts and lactic acid bacteria. The shelf‐life of orange juice, could not be prolonged significantly by packaging into a 0.2% or 0.5% (w/w) HMT‐containing film. In a second experiment, however, packaging of cooked ham in a 0.5% (w/w) containing LDPE film, significantly affected shelf‐life. After 20 days a significant reduction of total aerobic count and lactic acid bacteria was observed. In an additional migration test, it became clear that the level of HMT released into orange juice was close to the specific migration limit of 15 mg CH₂O/kg imposed by the EC. Copyright © 2000 John Wiley & Sons, Ltd.     

Use of antimicrobial methylcellulose films to control Staphylococcus aureus during storage of Kasar cheese

Olive leaf extract (OLE) (Olea europaea L.) is a natural product that has antimicrobial effect on many food pathogens. In this study, methylcellulose (MC) based antimicrobial films containing 0.5–3% (w/v) OLE and glycerol (1.6%, v/v) were produced. The effects of OLE amount on the water vapour permeability (WVP), mechanical and antimicrobial properties of the films were investigated. The films were effective against Staphylococcus aureus (ATCC 25923). The OLE in the film solution caused a decrease in WVP and elongation (E), and an increase in tensile strength (TS). The MC films containing 1.5% (w/v) OLE were applied on Kasar cheese slices inoculated with S. aureus. The count of S. aureus decreased 0.68 and 1.22 log cycle at the 7th and 14th days, respectively. Copyright © 2009 John Wiley & Sons, Ltd.     

Potency evaluation of a dermaseptin S4 derivative for antimicrobial food packaging applications

Antimicrobial packaging is part of the broader area of active packaging, in which the package absorbs/releases different compounds during the product's storage and plays a major role in maintaining quality, extending shelf‐life and improving the product's safety. Antimicrobial packages are capable of inhibiting the detrimental effects of spoiling microorganisms in food products. There has been very great interest in antimicrobial packaging in recent years and many such packaging materials have been proposed, some of which containing synthetic additives and others natural additives. In the present study, antimicrobial materials containing the antimicrobial peptide (AMP) dermaseptin K₄K₂₀‐S4, which shows cytolytic activity in vitro against a broad spectrum of pathogenic microorganisms, such as bacteria, protozoa, yeast and filamentous fungi, were investigated. The study was aimed at evaluating the potency of this AMP as an antimicrobial agent for antimicrobial food packaging in two forms: (a) an aqueous solution of AMP was applied onto a polyethylene shrink‐wrapping film; (b) the AMP was incorporated in a corn starch‐based coating and applied directly onto the foodstuff (fresh cucumbers). Of these two versions, the latter has shown a greater efficiency against moulds and aerobic bacteria, even at lower surface concentrations of AMP (4.5µg/dm² vs. 3.5–3.8µg/dm²) in the coating. While in the first version the AMP had slowed down the growth of microorganisms only slightly, incorporation of AMP into the coating caused a reduction in their concentration practically to zero. Copyright © 2006 John Wiley & Sons, Ltd.     

Physico‐Mechanical Properties of Starch‐Based Films Containing Naturally Derived Antimicrobial Agents

Thermoplastic starch (TPS) films containing relatively low [0.75 ± 0.08% (w/w)], intermediate [1.08 ± 0.04% (w/w)] and high [3.20 ± 0.29% (w/w)] levels of the antimicrobial (AM) agents carvacrol, linalool and thymol were prepared, and their physico‐mechanical and optical properties were evaluated. Addition of these AM agents to TPS film reduced the tensile strength with increasing AM agent content, with a significant effect observed at the highest AM agent concentration. The Young's modulus and elongation at break increased with increasing AM agent concentration, especially at the highest formulation concentration of AM agent. Films having a low or intermediate formulation concentration of AM agent exhibited no significant effect on their water vapour permeability, transparency and thermal properties when compared to the control film. Although scanning electron microscope imaging suggested a significant and progressive change in the surface morphologies of the films with AM agent concentration, the overall effects on the tested properties were not significant. This suggests that the direct incorporation of AM agents into TPS films did not adversely affect the films, particularly at lower AM agent concentrations. Copyright © 2013 John Wiley & Sons, Ltd.     

Evaluation of the Antimicrobial Potential of Alginate and Alginate/Chitosan Films Containing Potassium Sorbate and Natamycin

The antimicrobial potential of alginate films (AFs) and alginate/chitosan composite films with two different mass proportions of the biopolymers, 82.5:17.5 (CF1) and 65:35 (CF2), containing potassium sorbate (KS) or natamycin was evaluated. At the practical limit of KS addition (0.17 g KS per gram of alginate) for pure AFs, no inhibition zones were observed against Debaromyces hansenii, Penicillium commune and Penicillium roqueforti by the agar diffusion test. Above this concentration, films became opaque, brittle and showed a whitish precipitate over their surface, making them not suitable for use. However, alginate and alginate/chitosan composite films containing natamycin were able to inhibit the growth of the three microorganisms listed above. Natamycin was effective at concentrations as low as 0.005 g per gram of biopolymer for AF and 0.01 g per gram of biopolymer for both composite films, alginate/chitosan 65:35 (CF1) and alginate/chitosan 82.5:17.5 (CF2) against all microorganisms tested. The inhibitory zone diameter increased as concentration of natamycin increased. Active films containing 0.04 g natamycin per gram of biopolymer obtained in the present study exhibited suitable functional attributes and showed excellent perspectives as active antimicrobial films intended for food protection applications. Copyright © 2012 John Wiley & Sons, Ltd.     

Preservation of sliced ham through triclosan active film

Active packaging is an alternative to preserve perishable food. In this work, polyethylene antimicrobial active films containing different levels of triclosan (0, 2000 and 4000 mg kg^?1) were developed by extrusion. The films' efficacies were evaluated against Escherichia coli, Staphylococcus aureus, Listeria innocua, Salmonella choleraesuis and Pseudomonas aeruginosa growth using agar diffusion test and by monitoring the inhibition of E. coli and S. aureus inoculated on sliced cooked ham. The mechanical characteristics of the films were also evaluated with Universal Test Machine (Instron). The incorporation of triclosan did not affect the mechanical properties of antimicrobial films compared to the control film. The average film thickness was 82.0 µm and the tensile strength and elongation to break were 30.3 N and 46.2%, respectively. Films containing triclosan showed an antimicrobial effect in vitro against E. coli and S. aureus, with formation of an inhibition halo for both. However, this result was not observed for L. innocua, S. choleraesuis and P. aeruginosa, although, a decrease in colony density occurred around the film for both incubation temperatures (7 ± 2°C and 35 ± 2°C). Sliced ham packed with the antimicrobial films showed a reduction of 1.5 logarithmic cycles in comparison to ham in contact with a control film after 12 days of storage at 7 ± 2°C, for E. coli and S. aureus. Antimicrobial films present potential for application as active packaging materials, as they showed effective against some pathogenic microorganisms that can be transmitted by foods. Copyright © 2009 John Wiley & Sons, Ltd.     

Properties of polysaccharide‐coated polypropylene films as affected by biopolymer and plasticizer types

Plasticized polysaccharide coatings on polypropylene (PP) film were prepared to evaluate the optical and tensile properties of the resulting coated films, as affected by biopolymer and plasticizer types, in order to develop a novel film structure of biopolymer coatings on common plastics intended for food packaging applications. Composite structures of PP film coated with several kinds of polysaccharides (MC, HPMC, chitosan, κ ‐carrageenan, dextrin) and plasticizers (PG, glycerol, PEG, sucrose, sorbitol) were obtained through a simple casting method. High glossy surfaces were observed on the coated films with chitosan and κ ‐carrageenan, with the sucrose‐plasticized chitosan coating giving the highest gloss of 142.7 GU. Biopolymers, but no plasticizers, exerted noticeable influence on the colour of the coated films. Chitosan‐ and κ ‐carrageenan‐coated PP films also showed greater transparency, tensile strength and elongation than the other coated films. Nisin‐incorporated κ ‐carrageenan coatings on PP film exhibited significant bacterial growth inhibition against Lactobacillus plantarum . The results suggest that coatings based on chitosan and κ ‐carrageenan with proper plasticizers possess excellent visual and mechanical characteristics and have great potential for acting efficiently as antimicrobial agent carriers in active packaging systems. Copyright © 2004 John Wiley & Sons, Ltd.     

Development and evaluation of active packaging for sliced mozzarella preservation

Antimicrobial films were formed by the incorporation of nisin (NI), natamycin (NA) and a combination of both (NI + NA) into cellulose polymer. Film efficacies were evaluated in vitro against Staphylococcus aureus ATCC 6538, Listeria monocytogenes ATCC 15313, Penicillium sp. and Geotrichum sp. The films were also evaluated on sliced mozzarella cheese against moulds and yeasts, Staphylococcus sp. and psychrotrophic bacteria. Mechanical and microscopic properties of the films and the diffusion of the antimicrobial agents from the film to the cheese were also evaluated. Films containing NI showed an antimicrobial effect in vitro against S. aureus and L. monocytogenes, while films containing NA were effective in vitro against Penicillium sp. and Geotrichum sp. By the ninth day of storage at 12 ± 2°C, the count of yeasts and moulds on cheese covered with films containing NA decreased 2 log10 units compared with the count on cheese with control films. NI film did not show an effect against Staphylococcus sp., but it was effective against psychrotrophic bacteria for 6 days of storage of the cheese. The incorporation of antimicrobial compounds decreased the resistance and elongation of the films and caused changes in their molecular conformation. NI diffusion from the films to the cheese was not detected; however, time‐dependent diffusion of NA from the film containing NI + NA was measured. The incorporation of NI and NA together in the films did not show an effect. The film containing NA showed potential for application as active food packaging for sliced mozzarella cheese. Copyright © 2008 John Wiley & Sons, Ltd.     

Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese

The aim of this study was to develop alginate and zein films containing natamycin, a natural antifungal agent, in order to limit/prevent the mould growth on the surface of kashar cheeses. The films were prepared by casting, and characterized in terms of antimicrobial and mechanical properties (tensile strength, elongation-at-break, and elastic modulus), and their morphology was examined by scanning electron microscopy (SEM). Mechanical properties of the zein films were found to be weaker than the alginate films. SEM analysis indicated that alginate films have a more regular structure than zein films, and a more homogenous distribution was observed at lower concentrations of natamycin. The antifungal activities of both films increased as the natamycin concentration (100, 200, 500, 1000, 2000, and 4000 ppm) increased; however, alginate films exhibited relatively high antifungal activity. The effects of films on the shelf life of kashar cheeses inoculated with Aspergillus niger and Penicillium camemberti were investigated during their storage under refrigerator conditions for 45 days. At high-natamycin concentrations, zein films showed higher antifungal activity against both fungi at the end of the storage period.     

真空镀银抗菌包装薄膜的研究

通过真空镀膜的技术将Ag蒸镀在PET、CPP、PE、PA薄膜上,然后用于包装鲜牛肉,以此延长鲜牛肉的货价寿命.讨论了经该抗菌薄膜包装的鲜牛肉储存期间各项理化指标及感观品质的变化,并研究了该抗菌薄膜的抗菌效果和物理指标.结果表明经这种材料包装后的鲜牛肉的挥发性盐基氮(TVB-N)明显下降,感观品质提高;该抗菌薄膜的杀菌率达到99%以上,与未经过包装的鲜牛肉相比,该材料使鲜牛肉的货架寿命延长了3倍.     

抗菌聚四氟乙烯双向拉伸薄膜的制备

以聚四氟乙烯(PTFE)为基料,添加3种不同种类的抗菌剂,制备了系列抗菌PTFE双向拉伸薄膜;并测定了薄膜对大肠杆菌、金黄色葡萄球菌、黑色芽孢变种以及白色念珠菌的抑菌性能;并测试了添加抗菌剂后对薄膜力学性能的影响。研究发现,添加编号为CAH-2的抗菌剂制备的薄膜抗菌效果均达到100%,具有广谱抗菌性。此外,添加液体抗菌剂会使薄膜的力学强度略有下降,添加固体粉末抗菌剂有助于增强薄膜的力学性能。     

Antimicrobial Activity of Cinnamaldehyde and Eugenol and Their Activity after Incorporation into Cellulose‐based Packaging Films

Cinnamaldehyde and eugenol were investigated for their antimicrobial activity against 10 pathogenic and spoilage bacteria and three strains of yeast, using an agar‐well diffusion assay. The minimum inhibitory concentrations (MICs) of these compounds were determined using an agar dilution method. Finally, cinnamaldehyde‐incorporated and eugenol‐incorporated methyl cellulose films were prepared to obtain active antimicrobial packaging materials. These antimicrobial cellulose‐based packaging films were investigated for antimicrobial activity against target microorganisms using both an agar‐disc diffusion technique and a vapour diffusion technique. At a concentration of 50 µl/ml, cinnamaldehyde and eugenol revealed antimicrobial activity against all test strains. They showed zones of inhibition, ranging from 8.7 to 30.1 mm in diameter. Eugenol and cinnamaldehyde possessed ‘moderate?strong inhibitory’ and ‘strong?highly strong inhibitory’ characteristics, respectively. With MICs of 0.78?50 µl/ml, cinnamaldehyde and eugenol also inhibited the growth of all test microorganisms. Among the test microorganisms, Aeromonas hydrophila and Enterococcus faecalis were the most sensitive to cinnamaldehyde and eugenol. Cinnamaldehyde showed lower MICs against all test strains than those of eugenol. In an agar‐disc diffusion assay, cellulose‐based film containing cinnamaldehyde or eugenol totally failed to exhibit a clear inhibitory zone. However, it showed positive activity against all selected test strains in terms of size and enumeration of microbial colonies in a vapour diffusion assay. This study shows the potential use of cinnamaldehyde and eugenol for application in antimicrobial packaging film or coating. Copyright © 2011 John Wiley & Sons, Ltd.     

Antimicrobial Activity of Pomegranate (Punica granatum L.) Peel Extract,Physical, Mechanical,Barrier and Antimicrobial Properties of Pomegranate Peel Extract‐incorporated Sodium Caseinate Film and Application in Packaging for Ground Beef

In the present study, casein‐based edible films containing 1, 1.5 or 2 times of minimum inhibitory concentration of pomegranate peel extract (as antimicrobial agent) were prepared, and their physical, mechanical and antimicrobial impacts against two Gram‐positive and Gram‐negative bacterial strains were investigated. To evaluate the microstructure changes resulting from the addition of the antimicrobial extracts, scanning electron microscopy images were taken from both surface and cross section of the films. Different physical and mechanical properties of films were affected by the addition of pomegranate extract. For example, the water vapour permeability of films increased. Antimicrobial effectiveness of prepared films was more pronounced against Gram‐positive strain compared with Gram‐negative strain. Antimicrobial impact of edible films was also studied on ground meat. It was observed that antimicrobial activity of the films was mostly dependent on the types of microorganisms present in meat. Although they were not a suitable replacement for common films, they could substantially extend the shelf life of ground meat. Copyright © 2015 John Wiley & Sons, Ltd.     

Characterization of l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films for use in cheese‐packaging applications

Impact‐modified and unmodified l ‐polylactide and l ‐polylactide–polycaprolactone co‐polymer films were evaluated for their suitability as materials for cheese packaging. The polymers were in some cases compounded with nanoclays as a possible route to enhanced barrier properties and/or with cyclodextrin complexes designed to provide slow release of encapsulated antimicrobials for control of mould growth on packaged cheeses. The materials demonstrated complete biodegradation under controlled composting conditions and the extruded films had acceptable transparency. Moisture uptake by films and a decrease in polymer molecular weight with time of exposure to high humidity were identified as areas of concern, although the polymer stability experiments were undertaken at 25°C and stability at normal cheese storage temperatures (～4°C) is expected to be better. Nanoclay addition enhanced the thermal stability of the polymer but reduction of oxygen and water vapour permeability to target levels through incorporation of 5% w/w nanoclay was not achieved, possibly in part due to inadequate dispersion of the nanoclays in the chosen polymer matrices. On the positive side, a novel impact‐modified polylactide was developed that overcame problems with brittleness in unmodified l ‐polylactide and l ‐polylactide–polycaprolactone co‐polymer films, and tests indicated that a cyclodextrin‐encapsulated antimicrobial (allyl isothiocyanate) incorporated in l ‐polylactide–polycaprolactone co‐polymer films would be effective in controlling fungi on packaged cheeses. Migration of substances from the l ‐polylactide or l ‐polylactide–polycaprolactone films into cheese is not expected to be a problem. Copyright © 2005 John Wiley & Sons, Ltd.     

Conservation of Bakery Products Through Cinnamaldehyde Antimicrobial Films

In this study, an antimicrobial film containing cinnamaldehyde was developed to pack bread and pastry made without preservatives. These products were wrapped with the antimicrobial films and packaged in low‐density polyethylene bags. The antimicrobial activity of the films, the migration of the cinnamaldehyde in the films to the products and product acceptance by consumers were evaluated. Samples of bread and pastry packaged with films without the antimicrobial were used as controls. When samples of bread packaged with the cinnamaldehyde films were analysed, the films were found to be effective in inhibiting the growth of aerobic mesophiles, yeast and mould. The control sample was observed to have twice as much growth (four log cycles) compared with the other treatments after 12 days of storage. After 60 days, the samples of pastry dough showed a reduction of two and three log cycles of growth for aerobic mesophiles and Staphylococcus spp. for the 5 and 10% films, respectively. However, the amounts of yeast and mould in samples packed in either 5 or 10% antimicrobial films did not increase over the storage period. In all evaluations, water activity did not influence the microbiological results. The content of cinnamaldehyde that migrated from the film (5%) to the pastry dough and bread were 0.005 g/g and 0.0025 g/g, respectively, after 3 days of storage at 23 ± 2 °C. This amount of the antimicrobial influenced the acceptance of the pastry dough compared with the control but did not influence the acceptance of the bread, possibly due to the smaller amount of cinnamaldehyde detected in samples of bread in relation to the samples of pastry dough. Copyright © 2013 John Wiley & Sons, Ltd.     

Preparation and properties of sodium bicarbonate‐incorporated LDPE films with deodorizing function for kimchi packaging

Volatile compounds produced during the fermentation of kimchi result in a sour taste and unpleasant odor. Here, we evaluated the utility of sodium bicarbonate (baking soda) as a natural deodorant in kimchi packaging. Baking soda decomposed into sodium carbonate, which showed superior deodorizing effects at 180°C, and aroma patterns were altered after deodorizing treatment with baking soda and heat‐treated baking soda. Moreover, the numbers of off‐odor compounds were decreased when using baking soda or heat‐treated baking soda. In addition, the acetic acid removal rate increased with heat treatment of baking soda. Notably, the external shape and color of baking soda particles were not affected by heating. It was observed that an increase in the content of baking soda in the low‐density polyethylene (LDPE)/baking soda composite films enhanced deodorizing effects. Finally, sensory evaluation confirmed that odor decreased with increased baking soda content. The findings demonstrate the potential value of baking soda and LDPE/baking soda composite films in kimchi packaging and reduction of off‐odors.     

Use of Allyl Isothiocyanate‐containing Sachets to Reduce Aspergillus flavus Sporulation in Peanuts

Peanuts are oilseed crops that are frequently infected by fungi (including Aspergillus flavus) that may produce aflatoxin, a highly carcinogenic mycotoxin. Conventional food packaging techniques can only prevent aflatoxin production to a certain extent. Therefore, the development of novel active packaging strategies to control post‐harvest sporulation by A. flavus is important. Essential oils from plants have antimicrobial potential, and one of the most powerful components is allyl isothiocyanate (AITC), the major component of mustard essential oil. Here, we aimed to evaluate the antifungal effect of AITC against A. flavus, develop an AITC‐containing sachet to control A. flavus sporulation in peanuts and quantify residual AITC in grains and package headspaces during a 90 day period. Diffusion and volatile susceptibility tests showed the in vitro effectiveness of AITC at 0.215 ppb against A. flavus. Because in vitro and real food assays may provide distinct antimicrobial efficiencies due to different compositions, sachets incorporated with AITC were stored with peanuts for 90 days at 25°C. A 10‐fold reduction in A. flavus survival was observed in 1 week, and after 60 days, survival was reduced by 4.81 log cycles. No residual AITC was detected in grains throughout the storage period, whereas volatile AITC within the package headspaces decreased with time: 92.4% of volatile AITC was reduced within the first 15 days, and AITC was no longer detected after 30 days. We proved that AITC retards A. flavus sporulation and that sachets are a promising delivery system for AITC to act as an antimicrobial agent for peanuts. Copyright © 2014 John Wiley & Sons, Ltd.     

Efficacy of chitosan‐coated paper incorporated with vanillin and ethylene adsorbents on the control of anthracnose and the quality of Nam Dok Mai mango fruit

Mango fruit is perishable and susceptible to anthracnose. Active‐coated paper is proposed as potential packaging for commercial application in wrapping mango fruit to control anthracnose and delay the ripening process of fruit. The surface of white standard bleached paper was coated using a vanillin‐chitosan coating solution containing varying amounts of zeolite or activated carbon at 0% (vanillin paper), 0.1%, 0.2%, and 0.4%, w/v of ethylene absorbers. The first objective was to study the effect of absorber types and their amounts on ethylene removal. After that, the coating formulation that provided the highest ethylene removal was selected to wrap commercial Nam Dok Mai mango fruit to study the quality changes. The efficacy of active‐coated paper on the severity index of anthracnose disease, change in physicochemical properties, and sensory acceptability during storage (13°C, 90% relative humidity (RH) for 30 days) were investigated. It was found that vanillin‐chitosan coated paper containing 0.2% (w/v) of zeolite (zeolite paper) exhibited the highest capacity of ethylene adsorption. Zeolite paper could delay the disease incidence of wrapped mango fruit and provided the lowest severity index of anthracnose disease throughout storage. Moreover, changes in physicochemical qualities (weight loss, firmness, titratable acidity, total soluble solid, and color) of mango fruits wrapped in zeolite paper was quite low, compared with those wrapped with vanillin and uncoated papers. In addition, mango wrapped by zeolite paper had the highest sensory acceptance score. The results suggest that zeolite paper can efficiently be applied as wrapping to extend the postharvest life of mango fruit.