Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties.

Ana Cristina Mellinas,Alfonso Jiménez,María Carmen Garrigós

doi:10.3390/foods9111572

Abstract

In this work, pectin-based active films with a cocoa bean shell extract, obtained after waste valorisation of residues coming from the chocolate production process, and zinc oxide/zinc nanoparticles (ZnO/Zn-NPs) at different concentrations, were obtained by casting. The effect of the active additive incorporation on the thermal, barrier, structural, morphological and optical properties was investigated. Moreover, the photocatalytic properties of the obtained films based on the decomposition of methylene blue (MB) in aqueous solution at room temperature were also studied. A significant increase in thermal and oxidative stability was obtained with the incorporation of 3 wt% of ZnO/Zn-NPs compared to the control film. The addition of 5 wt% cocoa bean shell extract to pectin significantly affected the oxygen barrier properties due to a plasticizing effect. In contrast, the addition of ZnO/Zn-NPs at 1 wt% to pectin caused a decrease in oxygen transmission rate per film thickness (OTR.e) values of approximately 50% compared to the control film, resulting in an enhanced protection against oxidation for food preservation. The optical properties were highly influenced by the incorporation of the natural extract but this effect was mitigated when nanoparticles were also incorporated into pectin-based films. The addition of the extract and nanoparticles resulted in a clear improvement (by 98%) in UV barrier properties, which could be important for packaged food sensitive to UV radiation. Finally, the photocatalytic activity of the developed films containing nanoparticles was demonstrated, showing photodegradation efficiency values of nearly 90% after 60 min at 3 wt% of ZnO/Zn-NPs loading. In conclusion, the obtained pectin-based bionanocomposites with cocoa bean shell waste extract and zinc oxide/zinc nanoparticles showed great potential to be used as active packaging for food preservation.

Highlights

The use of biopolymers in films for food packaging has emerged as an alternative to plastic commodities by their bio-based origin, biodegradable character and possibilities to host multifunctional active agents [1]
Pectin is present in the primary cell walls of many plants, contributing rigidity to their structure, and it is frequently combined with lignin, hemicelluloses or cellulose
Nanocomposite active films exhibited a slightly lower moisture content no significant differences were obtained compared to the neat pectin film (p > 0.05)

Summary

Introduction

The use of biopolymers in films for food packaging has emerged as an alternative to plastic commodities by their bio-based origin, biodegradable character and possibilities to host multifunctional active agents [1]. The formulation of edible films obtained from lipids, proteins and polysaccharides as environmentally friendly materials for food packaging has been reported in the last few years [2,3,4]. The development of edible films based on polysaccharides has been reported to show good mechanical properties as well as environmentally friendly disposal after use. The incorporation of hydrophobic compounds, such as essential oils, to the polymer matrix [19] or the development of blends using other polymers, such as chitosan [2,21,22], polyethylene glycol [23] and natural proteins [24,25], have been proposed as adequate strategies to improve the barrier properties of neat pectin. The reinforcement with nanomaterials to produce pectin-based nano-biocomposites with improved properties has been recently proposed [26,27,28,29]

Methods

Results

Conclusion