Bioactive Dillenia indica starch-based composite films incorporating propolis, curcumin, and clove oil for extending button mushroom shelf life

Official URL: https://dx.doi.org/10.1007/s11694-026-04561-x

Mushrooms necessitate innovative packaging methods to improve their shelf life by reason of their high perishability. The mechanical, physicochemical, thermal, and functional characteristics of biodegradable films made by mixing Dillenia indica starch with propolis, curcumin, and clove oil (DIS@PR/CUR/CLO) were assessed in this study. A smooth and compact microstructure was revealed by SEM, and hydrophobicity was improved, with contact angles ranging from 74.8° to 80° across different formulations. and TGA demonstrated exceptional heat stability with a decomposition initiation at 300 °C. Strong molecular connections and hydrogen bonding were confirmed by FTIR, and maximum force at break of 2200 gf and the film thickness was measured as 0.082 ± 0.004 mm. When button mushrooms were packaged in DIS@PR/CUR/CLO films, weight loss was significantly reduced (2.3 ± 0.08% vs. 10.3 ± 0.08% in the control), browning was minimized (ΔE < 2.5), weight loss was significantly reduced (2.3 ± 0.08% vs. 10.3 ± 0.08%), and visual quality deterioration was minimized during storage (3.8–5.34 log CFU/g vs. >7 log CFU/g) over 20 days at 4 °C). The films demonstrated potent antioxidant and broad-spectrum antibacterial action, enhanced moisture retention, and prevented enzymatic degradation. These results reveal that DIS-based bioactive films have great potential for commercial food packaging and lowering postharvest losses since they are scalable, sustainable, and efficient at preserving mushrooms.