Antioxidant properties of watermelon (Citrullus lanatus) rind pectin films containing kiwifruit (Actinidia chinensis) peel extract and their application as chicken thigh packaging

Abstract

This study aimed to develop biodegradable watermelon rind pectin (WRP) films containing 0.5, 1.0, and 1.5 % kiwifruit peel extract (KPE) and investigate their mechanical properties, water vapor permeability, optical properties, and microstructure along with their antioxidant effects on chicken thigh during storage. The obtained WRP films showed an excellent tensile strength and Young’s modulus compared to those of the pectin-based other films. With the increase in KPE concentration, the opacity, elongation at break, and water vapor permeability of the films increased, whereas the rigidity of the films decreased. Moreover, after 9 days of storage, the contents of peroxides and thiobarbituric acid reactive substances in the chicken thigh wrapped with the WRP film containing KPE were lower than those in the unwrapped samples. These results indicate that WRP films containing 1.5 % KPE are potential functional packaging materials that can retard the lipid oxidation in foods.