# Blackseed Oil Supplemented Caseinate–Carboxymethyl Chitosan Film Membrane for Improving Shelf Life of Grape Tomato

## TL;DR

This paper introduces a new edible film made with blackseed oil and chitosan to extend the shelf life of grape tomatoes by reducing spoilage and weight loss.

## Contribution

A novel edible coating using blackseed oil and caseinate–carboxymethyl chitosan is developed to enhance tomato preservation.

## Key findings

- The CaCa-CMCH-BO film had the lowest water vapor permeability (3.01 g kPa−1 h−1 m−2).
- Coated grape tomatoes had a 30-day shelf life with reduced microbial growth and oxidative degradation.

## Abstract

Blackseed oil supplemented with caseinate (CA)–carboxymethyl chitosan (CMCH) composite membranes were evaluated for their functional properties and as edible coating for extending the shelf life of grape tomatoes. Composite films were prepared from equal parts of (CaCa or NaCa) and (CMCH) with or without supplemented 3% blackseed oil (BO) and evaluated for their functional properties. Subsequently, the edible membrane coating was evaluated to extend the shelf life of grape tomatoes (Solanum lycopersicum L.). The water vapor permeability (WVP) of the films was the lowest for the calcium caseinate–carboxymethyl chitosan–blackseed oil (CaCa-CMCH-BO) film (3.01 g kPa−1 h−1 m−2). Adding blackseed oil to the edible film matrix also led to a significant increase in its mechanical properties, resulting in tensile strength values of 12.5 MPa and 10.2 MPa and elongation at break values of 90.5% and 100% for NaCa-CMCH-BO and CaCa-CMCH-BO, respectively. The composite films also exhibited good compatibility through hydrogen bonding and hydrophobic interactions, as confirmed by FTIR spectroscopy. The particle size and zeta potential of CaCa-CMCM-BO were 117 nm and −40.73 mV, respectively, while for NaCa-CMCH-BO, they were 294.70 nm and −25.10 mV, respectively. The incorporation of BO into the films resulted in greater antioxidant activity. When applied as an edible film membrane on grape tomatoes, the coating effectively delayed the deterioration of tomatoes by reducing weight loss, microbial spoilage, and oxidative degradation. Compared to the control, the coated fruits had delayed ripening, with a shelf life of up to 30 days, and reduced microbial growth over the entire storage period.