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Polysaccharides from pineapple peel: Structural characterization, film-forming properties and its effect on strawberry preservation. | LitMetric

Polysaccharides from pineapple peel: Structural characterization, film-forming properties and its effect on strawberry preservation.

Int J Biol Macromol

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address:

Published: November 2024

AI Article Synopsis

  • The increasing need for food safety is driving innovation in eco-friendly food packaging, particularly through the use of natural polysaccharides and plant-derived bioactive ingredients to create multifunctional films with beneficial properties.
  • Pineapple peel polysaccharides (PPE40, PPE60, and PPE80) were extracted using ultrasound-assisted hot water extraction and showed significant antioxidant activities, as confirmed by various tests.
  • When combined with chitosan, these polysaccharides enhanced the mechanical strength and antibacterial effectiveness of the films, successfully extending the shelf life of strawberries by reducing decay during storage.

Article Abstract

The growing demand for food safety has stimulated the development of new environmentally friendly food packaging. It is the development trend of food packaging in recent years by using natural polysaccharides as carriers and adding bioactive ingredients extracted from plants to prepare multifunctional films with antioxidant, antimicrobial and biodegradable properties. Herein, three polysaccharide components (PPE40, PPE60, and PPE80) from pineapple peel were extracted by ultrasound-assisted hot water extraction combined with gradient ethanol precipitation method, which all showed a certain scavenging activities against DPPH, ABTS, and hydroxyl radical. Then, the composite films were prepared by adding PPE40, PPE60 and PPE80 to chitosan. The results of SEM, FT-IR and XRD analysis showed that PPE40, PPE60 and PPE80 could interact with chitosan matrix. Furthermore, the addition of PPE40, PPE60, and PPE80 could improve the mechanical properties of the films, and promote the antibacterial activity of the films against B. subtilis, S. aureus and E. coli. Finally, the application of the composite films to strawberries showed that the addition of PPE40, PPE60 and PPE80 could delay the rapid decay of strawberries during storage. The results of this study showed that pineapple polysaccharides have a potential to be applied in the field of food packaging.

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Source
http://dx.doi.org/10.1016/j.ijbiomac.2024.135192DOI Listing

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