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Volume 15
Issue 13
10.3390/foods15132300
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Preparation of Polyvinyl Alcohol/Chitosan/Antrodia cinnamomea Polysaccharide Composite Film Incorporated with Tea Tree Essential Oil: Structure, Antioxidant, Antibacterial Activities, and Application in Postharvest ‘Yuluxiang’ Pear Preservation

by
Wanhai Zhou
1,†,
Yang Huang
1,2,†,
Lu Chen
1,3,
Anwar Noman
1,
Ruizhang Feng
1,*,
Yingmei Tao
4,
Wanpeng Xi
2,*,
Lianqing Hu
1,
Wenwen Liu
1,
Xianzhong Lv
1,2,
Jinbo Chen
1 and
Mengyao Li
1
1
Sichuan Oil Cinnamon Engineering Technology Research Center, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China
2
College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
3
Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin 644000, China
4
School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2026, 15(13), 2300; https://doi.org/10.3390/foods15132300 (registering DOI)
Submission received: 14 May 2026 / Revised: 11 June 2026 / Accepted: 24 June 2026 / Published: 26 June 2026
(This article belongs to the Special Issue Advanced Materials for Sustainable Food Packaging: Films, Coatings, Emulsions, and Gels)
Versions Notes

Abstract

Polyvinyl alcohol (PVA)/chitosan (CS)-based films incorporated with Antrodia cinnamomea polysaccharide (ACP) and tea tree essential oil (TTEO) were developed using a solution casting method. The physicochemical, bioactive, and structural attributes, as well as the effects of these films on post-harvest ‘Yuluxiang’ pears, were assessed. The results demonstrated strong interactions among all functional components. The integration of ACP reinforced the mechanical properties of PVA/CS-based films, whereas the combined incorporation of ACP/TTEO enhanced water resistance, ultraviolet-light shielding ability, and barrier performance against oxygen and water vapor. Contact angle measurements showed that the PVA/CS/ACP/TTEO composite film exhibited superior wettability and adhesion to pear surfaces. Furthermore, the PVA/CS/ACP/TTEO composite film exhibited potent antibacterial activity, recording 99.99% inhibition against Staphylococcus aureus and 99.91% against Escherichia coli. TGA and DTG analyses suggested that ACP improved the thermal stability and restricted the film’s degradation rate. Antioxidant assays revealed that the incorporation of ACP and TTEO markedly elevated the antioxidant ability of the PVA/CS-based film. After 21 days of storage, the PVA/CS/ACP/TTEO composite film effectively maintained firmness, titratable acidity, vitamin C levels, and the activities of superoxide dismutase and catalase in post-harvest pears. Moreover, the composite film delayed fruit yellowing and oiliness, lowered the accumulation of hydrogen peroxide and malondialdehyde, and significantly reduced microbial counts (p < 0.05). This study demonstrates that the fabricated PVA/CS/ACP/TTEO composite film possesses the ability to extend the shelf life of perishable fruits under ambient storage conditions.
Keywords: Antrodia cinnamomea polysaccharide; tea tree essential oil; composite film; fruit preservation Antrodia cinnamomea polysaccharide; tea tree essential oil; composite film; fruit preservation

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MDPI and ACS Style

Zhou, W.; Huang, Y.; Chen, L.; Noman, A.; Feng, R.; Tao, Y.; Xi, W.; Hu, L.; Liu, W.; Lv, X.; et al. Preparation of Polyvinyl Alcohol/Chitosan/Antrodia cinnamomea Polysaccharide Composite Film Incorporated with Tea Tree Essential Oil: Structure, Antioxidant, Antibacterial Activities, and Application in Postharvest ‘Yuluxiang’ Pear Preservation. Foods 2026, 15, 2300. https://doi.org/10.3390/foods15132300

AMA Style

Zhou W, Huang Y, Chen L, Noman A, Feng R, Tao Y, Xi W, Hu L, Liu W, Lv X, et al. Preparation of Polyvinyl Alcohol/Chitosan/Antrodia cinnamomea Polysaccharide Composite Film Incorporated with Tea Tree Essential Oil: Structure, Antioxidant, Antibacterial Activities, and Application in Postharvest ‘Yuluxiang’ Pear Preservation. Foods. 2026; 15(13):2300. https://doi.org/10.3390/foods15132300

Chicago/Turabian Style

Zhou, Wanhai, Yang Huang, Lu Chen, Anwar Noman, Ruizhang Feng, Yingmei Tao, Wanpeng Xi, Lianqing Hu, Wenwen Liu, Xianzhong Lv, and et al. 2026. "Preparation of Polyvinyl Alcohol/Chitosan/Antrodia cinnamomea Polysaccharide Composite Film Incorporated with Tea Tree Essential Oil: Structure, Antioxidant, Antibacterial Activities, and Application in Postharvest ‘Yuluxiang’ Pear Preservation" Foods 15, no. 13: 2300. https://doi.org/10.3390/foods15132300

APA Style

Zhou, W., Huang, Y., Chen, L., Noman, A., Feng, R., Tao, Y., Xi, W., Hu, L., Liu, W., Lv, X., Chen, J., & Li, M. (2026). Preparation of Polyvinyl Alcohol/Chitosan/Antrodia cinnamomea Polysaccharide Composite Film Incorporated with Tea Tree Essential Oil: Structure, Antioxidant, Antibacterial Activities, and Application in Postharvest ‘Yuluxiang’ Pear Preservation. Foods, 15(13), 2300. https://doi.org/10.3390/foods15132300

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