Studies on Formulation and Properties of Fruit Peel Waste Incorporated Edible Film and its Effect on Quality of Bread

Abstract

Management and the utilization of fruit processing waste are the major concern for food industries. In fruits, the more part is occupied by peels which are discarded as a waste material that has various health benefits. The current study is to prepare an edible film by utilizing the pomegranate peel (PMP) and orange peel (OP). The PMP and OP based film was prepared by incorporating three different concentrations of glycerol (20%, 25% and 30%, w/w) and studied its effects on film properties and from the result, 20% glycerol was selected as the best one. The five edible films were prepared with differing proportions of PMP and OP in the ratio of 0:1 (Film A), 1:3 (Film B), 1:1 (Film C), 3:1 (Film D) and 1:0 (Film E) along with the addition of 20% of glycerol and studied its properties. However, among all the blended proportions, film B prepared with 1:3 (PMP:OP) showed better characteristics in film properties. The quality of bread sample wrapped with the selected film was studied for a period of 5 days. The PMP and OP based film was successful in lowering weight loss and reduction in total bacterial count from bread sample.