Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Bovine gelatin blended with polyphenol-rich orange juice pomace pectin was used to develop an active film. This film exhibited potent antioxidant and photoprotective properties. When designed as a pouch, it has effectively delayed the oxidation of virgin olive oil over 63 days of storage, all while maintaining its sensory characteristics. AbstractThe food packaging sector is focused on developing innovative materials to enhance food safety and quality while reducing environmental impact. Accordingly, this study aimed to develop packaging based on bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP) at different ratios (G/SOPP  = 85/15, 65/35, 50/50, w/w). The obtained crude SOPP was highly methylated and exhibited antioxidant and antibacterial properties due to the presence of galacturonic acid (<70%) and phenolic compounds (58.2  ± 0.8 mg/g SOPP). High-performance liquid chromatography with diode array detection analysis revealed the presence of hesperidin, catechin, and naringin as major phenolic compounds in SOPP. Further, the incorporation of this latter improved gelatin-based packaging structural homogeneity, opa city, water vapour barrier features, glass transition temperature and tensile strength. G-SOPP (50/50) film showed efficient antibacterial activity againstEscherichia coli andBacillus subtilis and high antioxidant potential reaching values of 0.7, 48.7%, 76.7% and 68.9% for reducing power, β-carotene bleaching inhibition, ...
Source: Packaging Technology and Science - Category: Food Science Authors: Tags: RESEARCH ARTICLE Source Type: research