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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
