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Gelatin-Based Antimicrobial Films Incorporating Pomegranate ( L.) Seed Juice by-Product. | LitMetric

Gelatin-Based Antimicrobial Films Incorporating Pomegranate ( L.) Seed Juice by-Product.

Molecules

Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain.

Published: December 2019

AI Article Synopsis

  • Pomegranate seed juice by-product (PSP) was incorporated into fish gelatin (FG) films to create eco-friendly food packaging with antimicrobial properties, with a focus on formulations containing 10% PSP for optimal performance.* -
  • Analysis revealed that PSP enhanced the films' stiffness and reduced elongation, while maintaining similar barrier properties to oxygen and water compared to control films, but significantly improved water resistance.* -
  • The study suggests using PSP at 10 wt. % in FG films is an effective way to not only improve packaging integrity and prevent food spoilage but also to reduce waste from pomegranate and fish processing.*

Article Abstract

Pomegranate ( L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant ( < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased ( < 0.05). High thermal stability of films and inhibition against were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6982764PMC
http://dx.doi.org/10.3390/molecules25010166DOI Listing

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