Enhanced properties of silver carp surimi-based edible films incorporated with pomegranate peel and grape seed extracts under acidic condition

Publication date: March 2019Source: Food Packaging and Shelf Life, Volume 19Author(s): Sadia Munir, Yang Hu, Youming Liu, Shanbai XiongAbstractThe study aims to investigate the effects of pomegranate peel extract (PGPE) and grape seed extract (GSE) at acidic pH. Surimi-based edible films incorporated with pomegranate peel extract (PGPE) and grape seed extract (GSE) at different concentrations (2%, 4% and 6% w/w protein content) under acidic condition were characterized. In extract-containing films, elongation at break (EAB) and film solubility (FS) decreased, as well as water vapor permeability (WVP) and transparency while tensile strength (TS) (P<0.05) increased with increasing concentrations of PGPE and GSE. Lightness (L*) of films decreased with increase in the concentrations of plant extracts and redness/greenness (a*), yellowness (b*) and total difference in color (ΔE) increased with higher concentrations of the extracts. Additionally, increased transparency was associated with both PGPE and GSE levels. The thermal constancy of extract-incorporated films was enhanced, as indicated by the shift to a higher degradation temperature. Cross-linking patterns between surimi proteins and PGPE or GSE phenolic compounds indicated the development of covalent associations. The results suggest that the addition of PGPE or GSE at acidic pH can be used to formulate surimi-based edible films with superior mechanical, water barrier properties and improved thermal stability for food ...
Source: Food Packaging and Shelf Life - Category: Food Science Source Type: research