Characteristic of chitosan-whey protein isolate edible film incorporated with rambutan (Nephelium lappaceum L.) peel anthocyanin and its application on beef slices

The rapid deterioration of fresh meat quality due to microbial growth and lipid oxidation necessitates effective preservation strategies. The development of bioactive, biodegradable films from natural sources offers a sustainable solution to this issue. This study aimed to valorize rambutan (Nephelium lappaceum L.) peel, an abundant fruit-processing by-product, by developing chitosan-whey protein isolate (CHI-WPI) edible films incorporated with 0, 0.1, 0.3, and 0.5 g of rambutan peel anthocyanin extract (AN). The films were evaluated for their physical, mechanical, and functional properties, as well as their effectiveness in maintaining the physicochemical quality and extending the shelf life of beef slices during storage at 4 °C. Anthocyanins were extracted using an ethanol-citric acid solvent system and incorporated into the CHI-WPI matrix. Incorporation of rambutan peel anthocyanins improved film homogeneity, tensile strength, and water-vapor barrier properties while enhancing antioxidant and antimicrobial activities. The optimized formulation effectively delayed lipid oxidation and quality deterioration in beef compared to the control. This study provides a novel approach to valorize rambutan peel waste by developing protein-polysaccharide-based edible films. The developed films show strong potential as natural active packaging materials for extending meat shelf life and promoting sustainable food packaging within the circular bioeconomy framework. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2026.