Chitosan/Pullulan‐Based Composite Films Incorporated With Anisaldehyde and Cinnamaldehyde Nanocapsules: Physicochemical Properties, Release Kinetics, and Antifungal Potential

ABSTRACT This study developed a chitosan/pullulan composite film (CS/PULL CF) incorporating pullulan‐based anisaldehyde/cinnamaldehyde nanocapsules (PULL‐ANIS/CIN NC) for bread preservation. The effects of PULL‐ANIS/CIN NC concentrations from 0% to 2.0% (w/v) on the physicochemical, structural, antioxidant, antimicrobial, and release properties of the films were evaluated, together with their performance during 15 days of bread storage. The results demonstrated that increasing the concentration of PULL‐ANIS/CIN NC led to gradual thickening, increased surface roughness, and a yellowish appearance of the film. Correspondingly, water resistance, barrier performance, tensile strength, antioxidant, and antimicrobial properties improved, whereas elongation at break and UV–Vis transmittance decreased. The CS/PULL CF containing 2.0% (w/v) PULL‐ANIS/CIN NC showed the best overall performance, with water vapor permeability of 1.78 ± 0.00 g·mm/m 2 ·h·kPa, oxygen permeability of 0.37 ± 0.01 cc/m·24 h·atm, water contact angle of 86.0 ° ± 0.87 ° , tensile strength of 8.65 ± 0.03 MPa, and elongation at break of 27.73% ± 1.41%. FTIR, XRD, and TGA analyses confirmed good compatibility between PULL‐ANIS/CIN NC and the CS/PULL matrix. Release data fitted the Ritger–Peppas and Peppas–Sahlin models well (adjusted R 2 > 0.90) and were predominantly governed by Fickian diffusion. The 2.0% film also provided the best bread preservation performance, with favorable microbial, textural, LF‐NMR, and E‐nose characteristics. These findings demonstrate the potential of PULL‐ANIS/CIN NC‐loaded CS/PULL CF as sustainable active packaging for bakery products.