Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material.

Mia Kurek,Maja Repajić,Damir Klepac,Eliot Chaudy,Mario Ščetar,Frédéric Debeaufort,Nasreddine Benbettaieb,Kata Galić,Srećko Valić

doi:10.3390/molecules26092569

Abstract

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

Highlights

The development of novel food packaging with ecological character is rapidly increasing
The water vapor permeability (WVP) was slightly higher for the PEC films with blackcurrant powder (BCW) compared to the plain PEC films, which is likely related to the higher moisture content in these samples and the thickness effect
The addition of lower concentrations of BCW resulted in a decrease in WVP, while higher concentrations did not result in significant changes in the CS samples

Summary

Introduction

The development of novel food packaging with ecological character is rapidly increasing. With the development of new extraction methods, e.g., microwave assisted extraction (MAE), ultrasound assisted extraction (UAE), pulsed electric extraction (PEE), accelerated solvent extraction, which are described as natural and consumer friendly, and various fruit pomace have been investigated as sources of natural pigments, dyes, antioxidants and antimicrobials. In this respect, experiments have been undertaken in their application as a source of active ingredients or functional packaging. These pigments can be used as pH sensitive colorants, so that the final packaging can be equipped with active antioxidants and intelligent color recognition functions

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Conclusion