Effects of cotton leaf extract bioactive compounds in the PVA (polyvinyl alcohol) packaging films on white bread storage shelf life

This study developed polyvinyl alcohol (PVA)-based active films with cotton leaf extract (CLE) to extend bread’s shelf-life. Bread slices were wrapped with commercial low-density polyethylene (LDPE, control) or PVA films containing 0, 1, 2, and 4 mL CLE and stored at 30°C for 15 days. The water vapor transmission rate of the PVA films ranged from 51.29 ± 1.53 to 54.30 ± 0.65 g/m²·h, while CLE incorporation reduced water solubility from 20.65 ± 1.39% to 5.80 ± 1.60%. Compared with LDPE, the PVA films showed higher elongation but lower tensile strength and Young’s modulus. Bread pH, firmness, and color (a* and b*) increased over time, while total titratable acidity (TTA), moisture, water activity (a w ), and whiteness (L*) decreased.…