Development of a Chitosan‐Based Food Packaging Film with the Incorporation of Pectin and Silver Nanoparticles for Improved Antibacterial and Physical Properties

Abstract This research incorporated grapefruit peel‐derived Pectin and Silver nanoparticles (AgNPs) into the Chitosan‐based bio‐packaging film to improve its antibacterial efficacy and physical properties such as moisture content, swelling degree, and biodegradability in soil. Systematic investigations revealed that preservative films made from Chitosan 1.75 wt %, Pectin 0.55 wt %, and AgNP 31 ppm have shown a 17.5‐fold reduction in swelling degree in water compared to Chitosan films. At the same time, the anti‐ gram‐positive and anti‐ gram‐negative bacteria capacity, the ability to retain moisture, and biodegradability in soil, have been enhanced. Low swelling degrees provided better barrier performance, extending the shelf life of packaged products by preventing the ingress of oxygen, and water vapor; on the other hand, higher moisture content improved the flexibility and handling characteristics of packaging films, making them easier to manipulate during packaging processes. These findings herald a sustainable option for eco‐friendly food packaging, a critical step toward minimizing plastic waste and strengthening food preservation procedures using Chitosan‐based antibacterial films enhanced with natural additives.