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Gelatin-based antimicrobial films incorporating pomegranate (Punica granatum L.) seed juice by-product
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Chemistry, Glycoscience.ORCID iD: 0000-0003-3572-7798
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2020 (English)In: Molecules, ISSN 1420-3049, E-ISSN 1420-3049, Vol. 25, no 1, article id 166Article in journal (Refereed) Published
Abstract [en]

Pomegranate (Punica granatum 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 (p < 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 (p < 0.05). High thermal stability of films and inhibition against S. aureus 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.

Place, publisher, year, edition, pages
MDPI AG , 2020. Vol. 25, no 1, article id 166
Keywords [en]
Active packaging, Antimicrobial, Edible film, Fish gelatin, Punica granatum L. seed juice by-product
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:kth:diva-267854DOI: 10.3390/molecules25010166ISI: 000513770000166PubMedID: 31906115Scopus ID: 2-s2.0-85077552399OAI: oai:DiVA.org:kth-267854DiVA, id: diva2:1396870
Note

QC 20200226

Available from: 2020-02-26 Created: 2020-02-26 Last updated: 2020-05-11Bibliographically approved

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