Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts

Ehsan Ghorbani,Arasb Dabbagh Moghaddam,Hossein Kiani,Anousheh Sharifan,Hadi Hashemi Gahruie

doi:10.1155/2021/6631021

Abstract

Emergency food products (EFPs) or energy bars are used in critical situations, such as natural disasters, to promote crisis management. EFPs require sophisticated packaging strategies. Edible coatings incorporated with natural antimicrobial agents could be considered as active packaging materials for increasing EFP safety. In this study, pectin-based coatings incorporated with pomegranate peel extracts were used to protect energy bars. Initially, total phenolic contents and antimicrobial and antioxidant properties of aqueous and ethanolic pomegranate peel extracts (PPEs) were determined. Also, PPEs were analyzed by HPLC. In the next step, the extracts were incorporated into the matrix of edible coatings as active substances. The sensory properties and microbial contamination of coated energy bars were investigated during 30 days of storage. Sixteen phenolic substances were detected in the extracts with gallic acid, ellagic acid, caffeic acid, coumaric acid, and quercetin as major ingredients. The ethanolic extract exhibited higher concentrations for all phenolic compounds. The results indicated that the ethanolic extract showed inhibitory effects on S. aureus and E. coli at concentrations of 30 and 50 mg/ml, and the aqueous extract's inhibitory effects were observed at concentrations of 50 and 80 mg/ml, respectively. The antioxidant and antibacterial effects could be attributed to high phenolic content and a combination of different substances. Microbial and sensory tests performed on coated energy bars showed that the active coatings were able to control and reduce the population of microorganisms during storage without adversely affecting sensory properties.

Highlights

Emergency food products (EFPs) or energy bars are known as processed food products specially designed for emergency conditions like natural disasters [1]
Our results regarding total phenolic contents are compatible with that reported by Rosas-Burgas et al [32] and lower than that mentioned by Derakhshan et al [33] and Sumaiya et al [34]. ere is a direct relationship between phenolic compounds and the antioxidant activity as well as antimicrobial properties [35]
Iranian pomegranate cultivars were investigated for antioxidant activity by Tehranifar et al [36], and the level of total phenolics was reported from 295.79 to 985.37 mg gallic acid equivalent (GAE)/ 100 g. e total phenolic content of pomegranate peel extracts (PPEs) has been reported equal to 342 mg GAE/g by [37]

Summary

Introduction

Emergency food products (EFPs) or energy bars are known as processed food products specially designed for emergency conditions like natural disasters [1]. Individuals with nutritional problems or irregular meals can use energy bars for nourishment. Due to nutritional deficiencies and unsuitable hygienic conditions, it is needed to ensure food products’ safety. Packaging has an essential role in protecting food products from environmental contamination, extending shelf life, and minimizing food losses [4]. Novel packaging strategies such as the application of active packaging and edible coatings are gaining increasing attention. Studies on alternative materials have been raised to reduce the harmful environmental effects of synthetic materials [5]

Methods

Results

Conclusion