| CAS No.: | 9005-25-8 |
|---|---|
| Color: | White |
| Appearance: | Powder |
| Transport Package: | Paper |
| Specification: | large |
| Trademark: | china |
| Samples: |
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Audited Supplier The effect of corn starch-gelatin (CSG) films enriched (5-15% w/v) separately with mango (puree and peel) and pineapple pomace were characterized to analyse the functional properties for active packaging. The incorporation of mango puree (MP), MP with peel (MPP) and pineapple pomace (PP) improved the physicochemical properties including moisture content, swelling index, thickness and opacity, while tensile strength and elongation at break was better for the control CSG films. The biological properties such as antioxidant, antimicrobial activity and total phenolic content were increased with increase in concentration of all the films. The FTIR analysis showed a good interaction and blending of all the film constituents and the thermogravimetric analysis (TGA) showed a closer resemblance of the films with that of the control. All films showed more than 50% biodegradability after 15 days. These biodegradable films from these tropical fruits with enhanced properties have the potential to be utilized for the formulation of edible food-packaging materials in the near future.
According to the FAO reports, 14% of the food produced globally is lost during the post-harvest production stage before reaching the retail stage of the food system (Jenkins, Tucker, & Grim, 2016, p. 462). The short shelf life and over ripening of fruits prior to their consumption is one of the major problems faced by the society which may lead to their wastage. These fruits can be converted into economically important products such as edible packing materials which can play a decisive role in improving the shelf life of the food. The packing material made of fruits and its by-products are promising candidates which can make remarkable changes in the food packaging industries by replacing the excessive use of synthetic polymers such as plastics (Torres-león et al., 2018). The environmental issues caused by these synthetic polymers greatly demand the importance of bio-based active packaging systems.
Nowadays, the use of biodegradable active packaging systems composed of biopolymers, provide a semi-permeable barrier that helps to extend shelf life by reducing the migration of moisture, loss of solutes from fruit respiration and oxidation reaction (Rangel-Marrón, Montalvo-Paquini, Palou, & López-Malo, 2013). Among natural hydrocolloids to form edible films, starch and gelatin are the primary sources. Corn starch is a predominantly used starch polymer with high biodegradability which makes it suitable for developing the film matrix (Aisyah, Irwanda, Haryani, & Safriani, 2018; Ghanbarzadeh, Almasi, & Entezami, 2011). Gelatin is a digestible protein, containing nearly all the essential amino acids, except tryptophan (Fakhouri, Martelli, Caon, Velasco, & Mei, 2015). The films made up of starch-gelatin blends have good film-forming properties (Rosseto, Krein, Balbé, & Dettmer, 2019) and enhances with the addition of fruit by-products. These packaging systems improves the shelf life of corn starch/gelatin films (CSG) by preventing food spoilage and also provides a positive effect on food quality, food safety and aroma of food (Adilah, Jamilah, Noranizan, & Hanani, 2018; Otoni et al., 2017).
Mango and pineapple are most popular tropical fruits well known for its distinctive flavour, taste and nutritional value (Farid Hossain, 2015; Melo et al., 2019). These fruits are highly perishable and consumed both fresh and processed. During their processing, large amounts of by-products consisting mainly of peel, seed, core and pomace were generated, which contains several health promoting compounds (Selani et al., 2016). Mangoes produce 13.5% of seeds, 11% of peels, 17.94% unusable pulp, and 57.56% of final products and pineapples produce 9.12% of core, 13.48% of peels, 14.49% of pulp, 14.87% of top, and 48.04% of finished products (Varzakas, Zakynthinos, & Verpoort, 2016). Mangoes are climatric fruits which will continue to ripen after harvesting. During fruit processing, only the selected high-quality mangoes go for further processing while the damaged or decayed mangoes are not utilized. These underutilized fruits when disposed into the environment cause various waste management issues. These risks can be minimized by converting underutilized fruits into edible packaging films on whole and minimally processed foods to maintain their quality and shelf-life.
The mango pulp and peel, and pineapple pomace are rich source of dietary fibre and plays a significant role in enhancing the nutritional quality of the food (Nguyen, Nguyen, & Savage, 2019; Selani et al., 2014). The mango peels and pineapple pomaces are rich in antioxidants which could improve the food stability, storage and texture by protecting it from oxidation and microbial attack. These natural properties present in the mangoes lower the addition of synthetic compounds and also reduces their release into the food which may cause some adverse health problems (Melo et al., 2019). High levels of pectin present in the mango can act as a natural jellying or thickening agent (Nguyen et al., 2019). Besides the natural ingredients, there is a high requirement for the addition of plasticizers that disrupts the hydrogen bonding between the polymer chains, increases the flexibility and enhances the permeability of gas and water vapour (Bourtoom, 2008). The common plasticizers used include polyethylene glycol, sorbitol and glycerol. The type and concentration of each plasticizers can have effect on the mechanical properties of the film (Afifah, Ratnawati, & Darmajana, 2019). The addition of sorbitol makes the film stronger and elastic than the standard (Rahmawati, Arief, & Satyantini, 2019).
The purpose of the study was to develop edible and eco-friendly biodegradable packaging system based on corn starch/gelatin (CSG) blending incorporated with different concentration of mango puree (MP), mango puree with peel (MPP) and pineapple pomace (PP), using sorbitol as the plasticizer and also to evaluate its physicochemical, mechanical, and biological properties such as total phenolic content, antioxidant and antibacterial activity. In order to increase the antioxidant and antibacterial value of the produced films, mango peel was added in combination with mango pulp. This is the first report showing the combination of mango peel with puree for the synthesis of edible films.
Mango, pineapple and corn starch were purchased from a local shop (Trivandrum, Kerala, India). 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and D-sorbitol were purchased from Sigma-Aldrich (Germany). Folin-Ciocalteu reagent was acquired from SRL (India). All other chemicals were procured from Himedia and Merck with analytical grade.
Three different polysaccharide-gelatin based films, mango puree (MP), mango puree with peel (MPP) and pineapple pomace (PP) films were prepared. For the preparation of MP,
Moisture content of different film samples are presented in Table 1. In comparison to the CSG (control), the moisture content (MC) of MP, MPP and PP films were found to be significantly (p < 0.05) high. The addition of MP, MPP and PP into the film-forming solution slightly increased the moisture content of the films which could be due to the presence of hydrophilic components (proteins, carbohydrates and fiber) within the fruits which enables them to interact with water molecules, thus
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