Assessment of Antioxidant and Antimicrobial Property of Polyphenol-Rich Chitosan-Pineapple Peel Film

Abstract

This work aimed to evaluate the antioxidant and antimicrobial capacities of pineapple peel extract-incorporated chitosan films to establish its utility as an active food packaging film. Total phenol and total flavonoids in ethanolic pineapple peel extract (11.1 ± 0.82 mg GAE/g sample, 3.86 ± 0.4 mg Quercetin/g sample) were determined to be higher than those in methanolic pineapple peel extract (7.98 ± 0.55 mg GAE/g sample, 2.37 ± 0.13 mg quercetin/g sample) and higher antioxidant activity was observed for pineapple peel ethanolic extract (PEE). Similarly, PEE-enriched chitosan film also reported greater antioxidant activity compared to pineapple peel methanolic extract (PME)-incorporated chitosan film. The total phenols, flavonoids, and significant antioxidant activity were accounted due to the contents of ferulic acids, quercetin, and kaempferol in both PEE and PME quantified via triple quadrupole LC/MS/MS system. These alcoholic extracts exhibited significant inhibitory zones against both Gram-positive (Bacillus cereus, Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium) food-borne bacterial strains. PME exhibited the lowest minimum inhibitory concentration and minimum bactericidal concentration (0.625 mg/ml) against B. cereus. Pure chitosan films at ≥7 log CFU/ml after 24 h showed lower log reduction for all the bacterial organisms, whereas the chitosan-PEE (at ≤5 logs CFU/ml) and chitosan-PME (at ≤6 log CFU/ml) films expressed higher log reduction for all the four bacterial isolates. Thus, this work led to the utilization of the pineapple peel waste as well as provided an alternative to nonbiodegradable packaging films.

Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources

“… Ashraf-Khorassani and Taylor (2004) have successfully removed more than 79% of catechin and epicatechin from grape seeds using SFE with 40% methanol-modified CO 2 ( Ashraf-Khorassani and Taylor, 2004 ). Around 29–40% of all pineapple waste is made up of pineapple peel and is abundant in epicatechins, catechins, ferulic acids, and gallic acid, all of which can be used as active antioxidant components ( Jatav et al, 2022 ). This naturally occurring ferulic acid can be extracted using conventional and non-conventional methods.…”

“…Furthermore, they noted that treatment with the red grape pomace also downregulated the NF-κB pathway which ultimately inhibited the gene expression of several pro-inflammatory markers like COX-2, TNF-α, IL-1β, and macrophage colony-stimulating factor (M-CSF) ( Calabriso et al, 2022 ). The peels of pineapple and banana has been reported to possess several phenolic compounds like gallic acid, catechin, epicatechin, anthocyanins, kaempferol, and isoquercitrin ( Jatav et al, 2022 ; Zaini et al, 2022 ). These phenolic compounds and flavonoids can be successfully extracted using UAE method at optimal extraction conditions.…”

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

“…The pineapple fruit contains significant amounts of gallic acid, catechins, epicatechins, and ferulic acids, which are bioactive compounds that can function as active antioxidant ingredients. Furthermore, constituents such as flavonoids, saponins, and tannins have been identified as natural antimicrobials that can aid in reducing food spoilage [19]. Furthermore, it has been reported that the phytochemicals found in citrus fruits exhibit antimicrobial and antioxidant properties [20].…”

Development of chitosan/gelatin/starch composite edible films incorporated with pineapple peel extract and aloe vera gel: Mechanical, physical, antibacterial, antioxidant, and sensorial analysis

“…[ 28 ] Pineapple peel is rich in gallic acid, catechins, epicatechins, ferulic acids and can be used as antioxidant components. [ 29 ] The fiber, antioxidant substances, and bioactive compounds in the pineapple peel can potentially to increase the growth of heat‐resistant beneficial bacteria. [ 30 ] It also provides a high level of bromelain enzyme.…”